How to make
The yeast is dissolved in 2/5 cup (100 ml) of warm milk with 1 tablespoon of sugar and 1 tsp flour. Mix well and leave it in a warm place for 10 minutes. Sift the flour together with the salt, add sugar, milk and effervescent yeast. Knead into a dough, finally add the butter (or oil).
Knead for 10-15 more minutes until it is an elastic and smooth dough. Shape it into a ball and place in a greased bowl. Cover and leave in a warm place to rise for 40 minutes. Tear the puffy dough into 16 balls (1 ball = 1.5 oz (37 g)). Each ball is rolled out into an oval loaf.
Put a little cheese on the base and make 3 incisions on the other side. Roll up into scones, which are then arranged with some space between one another in a buttered pan with the seam facing down. Cover and leave to rise for 15 minutes. Smear it with the beaten egg with 1 tablespoon of milk and oil.
Bake in a preheated oven at 430°F (220 °C) for 10-12 minutes until golden. Cool on a metal grill.
