عجينة المعجنات

Heat the milk until it’s warm enough that you can comfortably touch it with your finger, but not too hot to avoid killing the yeast.

Add the sugar and yeast to the warm milk, and stir well until the sugar dissolves.

Cover the milk and yeast mixture and let it rest for a few minutes until the yeast activates and foam appears on the surface.

Place the flour, egg, and salt in the stand mixer bowl.

Add the milk and yeast mixture over the dry ingredients in the mixer.

Knead the ingredients using the stand mixer until the dough becomes soft and elastic

Add olive oil to the dough and knead lightly.

Transfer the dough to a lightly greased bowl, cover it with a clean cloth or plastic wrap.

Let the dough proof in a warm place until it doubles in size, which usually takes 1 to 2 hours depending on room temperature