Necessary ingredients:

• 240 ml of warm milk
• 7 g of dry active yeast
• 500 g of white flour, plus for dusting
• 70 g of powdered sugar
• 1 teaspoon of salt
• 4 large eggs at room temperature
• 115 g of unsalted butter, soft
• 1 egg for greasing

Method of cooking:

Add the yeast to the warm milk and let it stand for 5-7 minutes until foamy.

In a large bowl, mix the flour with sugar and salt. It is very important to ensure an even distribution for the fluffiest buns. Make a well in the center of the dry ingredients and carefully pour in the milk and yeast mixture.

Add the room temperature eggs one at a time, mixing well after each addition.

Gradually add the butter piece by piece. Mix until you get a soft, slightly sticky dough.

Lightly flour a clean surface. Turn the dough over and knead for about 10 minutes until it becomes smooth and elastic.

Put the kneaded dough in an oiled bowl, covering it with a wet napkin. Let it rest in a warm place for 1-1.5 hours or until doubled in size.

Press the dough lightly to release air bubbles. Divide the dough into 12 equal parts. Form each into a smooth ball and place the balls on a baking sheet lined with parchment paper, leaving enough space between them.

Cover the mold with a cloth and let them rise for about 30 minutes.

Preheat the oven to 190°C. Beat the remaining egg and brush the buns. Place the tray in the oven and bake for around 20-25 minutes or until the scones are nicely golden brown.

Allow them to cool slightly before serving.

Taste with pleasure! Good appetite!