15 g salt (1.5 tsp; use 20 g if you like it saltier)
Filling
300 g strained cheese (feta / curd cheese)
Parsley, chopped
30 ml milk (3 tbsp)
Directions
Make the tangzhong: whisk 30 g flour with 200 ml milk and cook, stirring, until thick like pudding. Set aside to cool.
Put the flour in a large bowl and make a well. Add the yeast, sugar, and warm milk; wait about 5 minutes for the yeast to activate.
Add all remaining dough ingredients except the butter (including the cooled tangzhong). Knead until smooth, then add the butter and knead once more. The dough should be medium-firm; add a little more flour if it is too soft.
Cover and let rise until doubled.
Make the filling: mix the strained cheese, chopped parsley, and 3 tbsp milk.
Punch down, turn onto a lightly floured surface, and divide into 10 equal pieces. Roll each into a roughly 20×20 cm square, flour half of it so it does not stick, add filling, and shape/braid as in the video.
Let the shaped breads proof about 20-25 minutes.
Brush with milk and bake in a preheated 180C (350F) fan oven until golden on top.
Brush with melted butter while still hot. Thanks to the tangzhong they stay soft and fluffy for days.
