FLOUR PASTE
30 g flour (about 3 level Tbsp)
200 ml milk (about ¾ cup + 1 Tbsp)
Cook the flour and milk together, stirring, until thick like pudding/custard. Remove from heat and let cool.
DOUGH
650 g flour
200 ml warm milk (about ¾ cup + 1 Tbsp)
8 g dry yeast (about 2½ tsp)
40 g granulated sugar (about 3 Tbsp)
2 eggs
40 g room-temperature butter (about 3 Tbsp)
15 g salt (about 2½ tsp; creator says use 20 g if you prefer it saltier)
All of the cooled flour paste
FILLING
300 g strained/firmer fresh white cheese
Parsley, to taste
30 ml milk (2 Tbsp)
Mix filling ingredients together.
DIRECTIONS
Put the flour in a mixing bowl and make a well in the center. Add the yeast, sugar and warm milk to the well. Let sit about 5 minutes to activate the yeast.
Add the eggs, salt and cooled flour paste. Knead until smooth. Add the softened butter last and continue kneading until completely incorporated. The finished dough should be medium-firm rather than very soft; add a little flour if necessary.
Cover and let rise until proofed. Gently deflate the dough, transfer to a lightly floured surface and divide into 10 equal pieces.
Roll each piece into approximately an 8 × 8-inch (20 × 20 cm) square. Place filling along one side. On the opposite half, make several evenly spaced parallel cuts from the outside edge toward the center, stopping before cutting completely through the dough. Lightly flour the cut section so the strips don't stick together.
Starting at the filled side, roll/fold the dough toward the cut strips to enclose the filling. Take the cut strips one at a time and cross/wrap them diagonally over the filled roll, overlapping them to create the braided appearance shown in the video. Tuck the ends underneath.
Place on a lined baking sheet and let rise again for about 20–25 minutes. Brush the tops with milk.
Bake in a preheated 350°F (180°C) convection/fan oven until golden brown.
Brush with melted butter immediately after baking.
The cooked flour-and-milk paste helps keep the bread especially soft and fluffy and prevents it from going stale as quickly.
