1 package (2 1/4 tsp / 7 g) active dry yeast dissolved in 1/4 cup (60 ml) lukewarm water
1 large egg white, well beaten
3 cups (450 g) all-purpose flour, plus more for hands if needed
Instructions
1. Scald the milk (technique: scalding — heat milk in a heavy saucepan over medium heat to just below a simmer, about 180°F / 82°C, until small bubbles form at the edge and a skin begins to develop; remove from heat immediately). Add the butter, sugar, and salt to the hot milk and stir until the butter melts and the sugar dissolves.
2. Allow the milk mixture to cool until lukewarm, approximately 105–110°F (40–43°C), which should take 10–15 minutes. Test by dropping a small amount on the inside of your wrist — it should feel barely warm, not hot.
3. Dissolve the yeast cake (or active dry yeast) in 1/4 cup (60 ml) of lukewarm water, 105–110°F (40–43°C). Let stand 5–10 minutes until the mixture is foamy and fragrant, confirming the yeast is active.
4. Add the dissolved yeast mixture, the well-beaten egg white, and 3 3/4 cups (450 g) flour to the cooled milk mixture. Stir until a shaggy dough forms.
5. Turn the dough out onto a lightly floured surface and knead for 8–10 minutes until the dough is smooth, supple, and slightly tacky but not sticky — it should spring back slowly when poked with a finger.
6. Place the dough in a lightly greased bowl, cover with a clean towel, and let rise in a warm spot (75–80°F / 24–27°C) for 1 to 1 1/2 hours, until doubled in volume.
7. Punch the dough down. Divide into approximately 24 equal pieces and shape each first into a small round (the size of a small biscuit), then roll each piece on a clean, unfloured board using your palms, working from the center outward, until each stick is 8 inches (20 cm) long with uniform thickness and rounded (not tapered) ends — achieve the rounded ends by keeping the fingers close to, but not over, the ends of the stick during rolling.
8. Place the shaped sticks on ungreased baking sheets, spacing them about 1 inch (2.5 cm) apart. Cover lightly and let rise again for 30–45 minutes, until noticeably puffed.
9. Preheat the oven to 425°F (220°C). Place the sticks in the hot oven, then after 5 minutes reduce the heat to 325°F (165°C). Continue baking for an additional 15–20 minutes (total 20–25 minutes), until the sticks are deep golden brown, feel dry and rigid when lifted, and produce a hollow tap when knocked on the underside. The high-then-low method develops a crisp, dry crust.
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