Layered Cacho e Pepe buns

Ingredients:

• 2 cups premium flour + extra for dusting
• 1 tbsp baking powder
• 1 tbsp freshly ground black pepper + extra for sprinkling
• 1 teaspoon coarse salt
• 7 tablespoons chilled unsalted butter, cut into 1cm cubes
• 1 tbsp. + 2 tbsp. grated pecorino (about 140 g)
• 3/4 cup milk
• 2 tbsp. heavy cream
• Special equipment: round cookie cutter with a diameter of 7.5 cm.

Preparation:

1. Preheat oven to 200°C. Line a baking sheet with parchment paper.
   
   Note
   
   When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping directly from the bag will compact the flour, resulting in dry baked goods.
2. In a bowl, combine the flour, baking powder, black pepper, and salt. Rub the butter into the flour mixture with your fingertips until it forms pea-sized pieces. Stir in 1 cup of pecorino, then gently fold in the milk with a fork until a loose dough forms.
3. Place the dough on a lightly floured work surface. Roll it out into a 1 cm thick rectangle. Fold the dough into thirds, like a letter. Roll it out into an 8 x 5 inch rectangle, about 0.75 inches thick. Use a pastry cutter to cut out 6 circles. Press the dough scraps together, cut out 2 more circles, and place the entire mixture on the prepared baking sheet.
4. Lightly brush the surface of the dough with cream, then sprinkle evenly with the remaining 2 tablespoons pecorino and a pinch of black pepper. Bake until the buns are puffy and golden, 20–22 minutes. Let cool on a wire rack for 5 minutes and serve.