40 gram white sugar
*Just put all together and knead till you have a soft round ball of it,
cover it with a cloth or a bag and let it rest in a warm corner, usually we do not
give a rest time to the dry yeast products but I still do that to get a really
soft airy dough : ) It mustn’t be for hours I left it like 40 minutes and did
the other work in between.
Cut around 1 ½ inch thick rounds and press the edges softly and place in the muffin tray