Steps

• In a small bowl, dissolve the sugar in warm milk.

  If using Fresh Yeast: Crumble the 14 g of fresh yeast into the mixture and stir.
  If using Dry Yeast: Add the 4.5-5 g of dry yeast.

  

• In a large bowl, mix the Manitoba Flour and All-Purpose Flour well.

  

• Add the whole egg and the yeast and milk mixture.

  Begin to knead with a fork. When the mixture starts to come together, add the extra virgin olive oil slowly and the salt, continue to knead with hands or with a stand mixer.

• Work the dough until you get a smooth and elastic ball (about 10-15 minutes by hand), (less if you use the stand mixer).

• Form a ball with the dough and transfer it to a bowl lightly oiled.
  Cover the bowl with plastic wrap.
  Let the dough rise in a warm place (e.g., turned-off oven with the light on) for at least 3 hours, or until it has doubled in size.

• Cut the mozzarella or provolone into small cubes and chop the cooked ham.

  Take the risen dough and divide it into about 20 equal pieces.

  Flatten each piece, place a teaspoon of filling in the center. Seal the edges well to form a well-sealed ball, placing the closure facing down.

  

• Grease the star mold (as you did, using butter) or line it with parchment paper.

  Start by positioning the balls to cover the tips of the star.
  Continue filling the spaces between the tips and the central area, arranging the balls in a radial or concentric pattern.
  Important: Always position the ball closure facing down and place them close together, but leave a little space for them to grow and attach evenly.

  

• Cover the mold with plastic wrap and let rise for 30/45 minutes. The balls should puff up until they touch.
  Beat the egg yolk with the milk and gently brush the surface of the Danube.
  Bake in a preheated static oven at 355°F for about 30 minutes, until well golden and cooked through in the center.

  If using a fan oven, set it to 320°F – 340°F. The cooking time remains similar (about 25-30 minutes), but the fan tends to cook the outside faster. Check the browning after about 20 minutes. If the surface browns too quickly, cover it gently with aluminum foil and continue cooking.

  

• If you want to use an air fryer…. It’s better to form individual rolls/balls rather than arranging all 20 balls in the mold in a radial pattern. Place in the air fryer only the number of balls that can fit on the bottom without touching (or barely touching, if you want them to form a small cluster).

  Set a low temperature to ensure even cooking and not burn the surface immediately. Set the air fryer to 320°F – 340°F.TimeThe cooking time for individual balls or small groups will be about 12-18 minutes.Monitoring

  You need to monitor closely after the first 10 minutes. If you see that they are browning too fast, further lower the temperature. Brush the risen balls (with yolk and milk) before placing them in the basket, as per standard recipe. You can use a small piece of parchment paper in the basket, if necessary.

  

• Remove from the oven, let cool slightly, and serve.

  

• A cloud but so good.

  Enjoy your meal.