Penovani

Dissolve the yeast in a small amount of warm milk, add sugar, one egg, a little flour (to a thick consistency), mix everything by hand or with a whisk, and let the mixture sit in a warm place for half an hour to rise. Sift the remaining flour, add coarse salt, and 20 grams of butter.

Once the dough rises, add it to the flour mixed with oil, pour in the remaining milk, and knead a thick dough. Cover it with plastic wrap and put it in the fridge, and after an hour and a half, when the dough rises, take it out and divide it into pieces weighing about 70 grams.

Sprinkle flour on the board and roll out portions of dough with a rolling pin in all directions to make fairly thin squares. Fold the dough in half and roll it out thinly again, repeating this three times. If needed, add a little flour to prevent the dough from sticking to your hands and the board.

Cut the cheese into large pieces and grate it. Add 20 grams of butter to soften the taste and one egg for viscosity — so that the cheese binds and doesn't leak during baking. Mix thoroughly, but the consistency should remain loose. Place 60 grams of filling on squares of dough and seal the edges in the shape of an envelope.

Bake in an oven preheated to 220 degrees for fifteen to twenty minutes. Melt the remaining butter on the stove or in the microwave and brush it on the browned crust with a culinary brush for a more appetizing look. Serve immediately: penovani should be eaten warm.