Make the dough

• Add the bread flour, sugar, milk powder, yeast, salt, milk and egg to the bowl of a stand mixer, keeping the salt away from the yeast.
• Knead on low speed for 10 minutes until the dough comes together.
• Add the softened butter one cube at a time, then knead on low-medium speed for 10-20 minutes until the dough passes the window-pane test.

First proof

• Cover the dough and let it proof until doubled in size.

Shape the bites

• Weigh the dough and divide it into 20 equal pieces, rolling each into a ball.
• Flatten each ball, place mozzarella in the center, then wrap the dough around it and pinch to seal.
• Arrange the bites seam-side down in a round baking pan.

Second proof

• Cover the pan and proof until the bites look puffy.

Bake

• Preheat the oven to 180 °C.
• Brush the bites with egg wash.
• Bake until golden.

Make the garlic butter

• Melt the butter with the minced garlic in a saucepan and simmer for a minute.
• Add the chopped parsley and salt to taste, then remove from the heat.

Finish and serve

• Brush the garlic butter over the bread bites as soon as they come out of the oven.
• Serve warm.