350 g beef, minced 150 g onions, chopped 150 g pork, minced 1 egg 50 g white bread, soaked in milk 5 g traditional Dijon mustard Marjoram, large pinch, chopped small Parsley, large pinch, chopped small Seasonings Butter, clarified
Mix bread, egg, onions, parsley, mustard and marjoram, add mince and seasonings. Shape into large balls. Brown in butter over medium heat, seven minutes each side.
pre-ferment 250 g white wheat flour 250 ml milk / whey 20 g yeast
Dissolve yeast in a little of the milk or whey. In a large bowl stir remaining milk / whey into the flour with the yeast mixture. Rest overnight at room temperature.
dough 520 ml pre-ferment 250 g white wheat flour 75 g sugar 25 g butter 15 g salt
Sieve second batch of flour into a large bowl, add salt and sugar, incorporate the butter, then add the pre-ferment. Knead into a soft smooth dough. Cover the dough and leave to rise until doubled in size, about an hour. Degas, leave for an hour, cut into 10 pieces (roughly 85 g), shape into balls, arrange on baking trays. Cover. Preheat oven to 220°C. When they have risen, brush lightly with milk. Place a tray of water in the bottom of the oven. Bake for 15 minutes.