salt, yeast. Gradually add the fatty lukewarm milk and start to knead. If the dough still looks hard, add little by little from the milk you set aside.
I’m not sure it’ll take the whole 6.5 dl. Then it’s good if the
dough is soft, elastic, easy to knead, but not runny. Knead thoroughly, then cover, in a warm place, rise for about 1 hour until roughly doubled. The risen dough is 3 larger or 4 smaller We divide it into part. Roll out one piece of dough into
