Add <quantity>250<unit>g</unit></quantity> of all-purpose flour and <quantity>5<unit>g</unit></quantity> of salt to the bowl of a stand mixer fixed with the hook attachment

Add <quantity>32<unit>g</unit></quantity> of sugar and mix on low speed to incorporate

Add <quantity>10<unit>g</unit></quantity> of fresh yeast and <quantity>49<unit>g</unit></quantity> of milk. Mix on medium-high speed until the milk is absorbed

Add <quantity>95<unit>ml</unit></quantity> of <temperature>38<unit>°C</unit></temperature> water

Add <quantity>10<unit>g</unit></quantity> of butter and mix until it comes together

Knead the dough on a floured surface until it is silky and smooth. Mold it into a ball

Transfer to a bowl and cover with a damp cloth. Let it rest in a warm spot for 30m to rise

Knead the dough on a floured surface for 1m and reshape it into a ball. Cut it in two equal pieces

Divide the dough into <quantity>15<unit>g</unit></quantity> pieces

Shape each piece of dough into a ball

Place <quantity>8</quantity> dough balls in the mold and let them proof in a warm spot for 1h until they double in size

Lightly spray or brush the dough with milk. Preheat the oven to <temperature>210<unit>°C</unit></temperature>

Bake at <temperature>210<unit>°C</unit></temperature> for 15m until golden brown

Brush with melted butter to taste. The laadi pav is ready

Pull apart and enjoy!