Mushroom Strudel

Dissolve 5g active dry yeast in 3g warm milk, then mix with 3g flour 00 and 1g unsalted butter until combined.

Knead the yeast mixture with remaining flour 00, 50g egg, 5g salt, and 41g olive oil into a smooth, elastic dough; rest 30 minutes.

Finely mince 150g onion and cook in olive oil over low heat until soft and translucent without browning, about 8 minutes.