3 cups of flour

1 cdta Sal

3/4 cup sugar

1 Egg

1 Cup of Warm Milk

1/3 Bar of Butter

2 cda Instant Dry Yeast

1/4 cup melted butter

3 cda Brown sugar

3 cda Cinnamon powder


1. In a bowl add warm milk and yeast, mix well. Until it looks dissolved. Add a spoonful of sugar. Let it rest

2. While adding in a bowl apart the flour, salt and sugar, and mix well. Place the dry mixture on a surface to form a little mountain. Make a little hole in the center and put the egg and butter. By hand slowly start to integrate everything.

3. When the butter is already integrated with the egg and flour, we start to slowly add the milk with the yeast. Milk and yeast mixture should be thick and foamy. The secret to this dough is to knead it really well. At first it’s going to have a sticky consistency, so we’re going to need to slowly incorporate more flour until it takes a consistency that no longer sticks to our hands. Once the dough is no longer sticky, we’re going to put a little oil in a high container, and we’re going To cover the entire ball of dough with oil. Then we put the dough to rest, at room temperature in a cool place, covered with cooking plastic or a clean cloth. Let sit for about 1 to 2 hours, until it has fully grown.

4. When grown, on a flat surface stretch with a roller until it is 1 cm thick. Cut the edges and form a rectangle. Garnish with melted butter and sprinkle with cinnamon and brown sugar. Form a roll, and move it over itself for better adhesion. Cut it into chunks about 1.5cm. Place them on a tray with waxed paper and let sit for another little while.

5. Once they’ve grown a bit more, take to AF with parchment paper or for baking, at 180°C for 5 minutes, until golden. Turn around, and leave for another 5 mins. Take into account that time may vary according to the brand of the pot, and amount to prepare, so it is recommended to be watching the cooking from the second half of the time.

Ninho Milk Palette on a Platter