Directions
- 1Prepare the dough by combining all ingredients except butter and salt.
- 2Once the gluten network starts to form, add salt and soft butter in small pieces and knead until you have a soft and smooth dough.
- 3Make a couple of turns of folds, form a ball, cover it and let it rise in the switched-off oven with the light on until doubled (about 3 hours).
- 4Divide the leavened dough into 15 pieces of 50 g each.
- 5Make small rolls and cross the ends.
- 6Place them on a baking sheet to rise until doubled (about 1 hour and a half), always in the switched-off oven with the light on.
- 7Brush the surface with milk and bake at 185 degrees for 15 minutes.
- 8Let it cool, brush the surface with oil and then coat with sugar.
Ingredients
- 500 g farina Manitoba
- 1 uovo
- 50 g zucchero
- 60 g latte condensato
- 150 g latte
- 6 g lievito di birra fresco
- 50 g yogurt
- 1 pizzico sale
- 1 gocce aroma di vaniglia
- 55 g burro
- 1 zucchero
- 1 olio extra
Equipment
mixerovenbaking sheetnutcracker
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