Mushroom Strudel

Dissolve 5g active dry yeast in 3g warm milk, then mix with 3g flour, 5g salt, and 1g butter until a soft dough forms.

Knead the dough for 8–10 minutes until smooth and elastic, then let it rest covered for 1 hour until doubled.

Finely dice 150g onion and cook gently in 41g olive oil over low heat until soft and translucent, about 5 minutes.