Fluffy brioche in a pan

INGREDIENTS

• 180ml (¾ cup) warm water;
• 20g (2 tbsp) sugar;
• 7g (½ tbsp) dry yeast;
• 320g (2 cups) semolina;
• a pinch of salt;
• 30ml (2 tbsp) vegetable oil.

METHOD

1. Whisk warm water with sugar, salt, and yeast.
2. Grind semolina using a coffee grinder until fine powder forms.
3. Sift semolina flour into the liquids and knead until the dough comes together.
4. Pour vegetable oil into a bowl and work it into the dough.
5. Set the dough aside, covered, for 2 hours.
6. Cut the dough into 7 pieces and roll each into a ball.
7. Place the bowl into an oiled pan, brushed with vegetable oil. Let the buns rise for 1 hour.
8. Place the covered pan on the lowest flame possible and bake the bread for 30 minutes. Flip and cook for 10 minutes more.