PRIMO IMPASTO

• 500 g of Manitoba La Tua Farina flour
• 7 g dehydrated brewer's yeast
• 1 medium egg
• 90 g of cold water
• 30 g of granulated sugar
• 170 g of Greek yogurt
• 50 g of soft butter
• 1 teaspoon of salt
• 40 g of melted butter for the 'sfogliatura' and for the finishing
• fleur de sel for the finish

In the mixer, combine the flour, baking powder and salt, mix well and add the water, sugar, egg and yoghurt. Mix with the hook at medium-low speed for about 5 minutes, until the dough begins to detach from the walls.

Add the soft butter in flakes and continue to knead until the mixture has a smooth and compact appearance. Transfer the dough to the work surface, giving it a rounded shape; then, put back into the bowl.

Cover with plastic wrap and let rise in a warm place until doubled in size, about an hour and a half (two hours in winter).

Deflate the leavened dough and roll it out on a lightly floured surface with a rolling pin to form a large rectangle about 4-5 mm thick. Brush the pastry with melted butter, without exaggerating.

With a smooth wheel, divide the rectangle into many squares of about 7-8 cm on each side. Stack the squares randomly, as if they were books, and then arrange them vertically inside a well-buttered ring-shaped mould.

Once the mold is filled, cover with food film and leave to rise in a warm place for about an hour (two hours in winter).

Bake in a preheated oven at 190°C for about 35-40 minutes, or until the brioche pan has a golden colour.

Once cooked, brush with melted butter and finish with fleur de sel. Serve warm.

Photography and recipe: Jessica Leone