Crutti (Milk and Honey Buns)

Method

1. In a stand mixer with the whisk attachment, add the milk, yeast, and honey. Mix until the yeast dissolves (30-40 seconds).
2. Add 4 tablespoons of flour and mix for 2-3 minutes until a cream forms on the bottom.
3. Add the remaining flour all at once. Switch to the dough hook and knead until the dough is compact (7-8 minutes).
4. Add the salt and then the 50g of room-temperature butter for the dough. Continue kneading at low speed until the butter is fully absorbed and the bowl is clean (8-9 minutes). Increase speed for the last 30 seconds.
5. Transfer the dough to a work surface, form it into a ball, cover with a cloth, and let rest for 3 hours.
6. After rest, degas the dough. Place a portion of the remaining 50g butter on the work surface and spread some on your hands. Place the dough on the butter and stretch it into a rectangle.
7. Spread the rest of the butter (room temperature) over the dough surface.
8. Roll the dough into a log (no special folds, just roll up).
9. Place the log on a parchment-lined tray and refrigerate for 1 hour.
10. After chilling, roll out the dough between two sheets of parchment paper into a rectangle about 0.5 cm thick.
11. Cut the dough into irregular triangles. For each, open the base, cut the tip in half, open the two flaps, then roll up, pinching the ends tightly closed.
12. Place the buns on a baking tray lined with parchment, cover with plastic wrap, and let rise in a turned-off oven until doubled in volume.
13. Meanwhile, beat the egg with the milk for the egg wash.
14. After rising, brush the buns with the egg wash.
15. Bake in a static oven at 200°C for 20-22 minutes.
16. Cool on a wire rack before serving.