Cemita

Method

1. In a bowl, whisk together 150 g of strong white bread flour, 3 g of fast-action yeast and 12 g of caster sugar, then stir in 3 g of fine salt on the opposite side of the bowl so it does not sit directly on the yeast.
2. Beat 1 egg in a cup and set aside 1 teaspoon of it for the glaze. Make a well in the flour, pour in the remaining egg and 60 ml of lukewarm water, and mix with your fingers until a shaggy, slightly sticky dough forms. Let it rest 10 minutes so the flour hydrates.
3. Turn onto a lightly floured surface and knead firmly for 10 minutes, slapping and folding rather than adding more flour. Flatten the dough, dot with 15 g of softened butter, fold it in and knead a further 5 minutes until the butter has disappeared and the dough is smooth, glossy and stretches to a thin windowpane without tearing.