Basil and pecorino croissants
Ingredients
- 2 potatoes, medium size (about 11.2 ounces)
- 1 ¾ cup (250 gr.) cake flour
- 4.5 tablespoons (65 gr.) unsalted butter
- 2.2 teaspoons (11 gr.) instant yeast
- 3 scant tablespoons (40 gr.) of grated pecorino cheese
- 2 generous teaspoons (10 gr.) fresh basil leaves
- 2 tablespoons – ¼ cup full fat milk
- 1 egg yolk to glaze
- Salt
- Ground pepper
- White sesame seeds
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