Put the dry ingredients and the bread starter into a large bowl.
Add about 100 ml of milk to Step 1 and use a scraper to mix in a cutting motion.
Gradually add the rest of the milk before the flour is completely incorporated. When the dough lumps together, stop adding the milk.
Remove the dough from the bowl and place on the work surface. Knead it for 5-7 minutes while stretching it out on the surface, until the dough no longer sticks and it begins to gather together.
Place the butter onto the kneaded dough from Step 4, wrap it up, and knead some more.
Knead in the same way as Step 4 for about 7 minutes, until the butter is incorporated.
Place into a bowl and cover with plastic wrap. Let rise. (In the winter, it will take about 10 hours. In the summer it will take about 6 hours)
When you stick a finger into the dough, if the imprint stays, it has finished rising!
Use a scraper to cut the dough into 8 sections.
Form the sectioned dough from Step 9 into long and narrow elliptical shapes. Cover with a damp cloth and let rest for 20 minutes.
While rolling the dough with your hands, spread it out to about 20 cm. Then use a rolling pin to roll it out to 30 cm and then roll it up.
Place the rolled up dough from Step 11 onto a baking tray lined with parchment paper. Place some cups filled with boiling water onto the tray and cover with a large plastic bag. Let rise a second time (about 60 minutes.)
When Step 12 has doubled in size, bake in a 200°C oven for 10 minutes.
You can eat them as is or make sandwiches!
Story Behind this Recipe
Serve for breakfast.
Knead thoroughly until the butter is completely incorporated into the dough!