Ingredients
- Type 1 flour
650g650g - Whole milk
270g270g - Boiled potatoes
195g195g - Dry yeast
4g4g - Fresh yeast
12g12g - Egg yolks
3units3units - Whole egg
1unit1unit - Salt
13g13g - Sugar
50g50g - Butter
75g75g
Preparation
- STEP 1 OF 9
Dissolve the yeast in the milk and let it rest for 5 minutes.
- STEP 2 OF 9
Combine the sifted flour, boiled and mashed potatoes, and start kneading.
- STEP 3 OF 9
Gradually add the beaten eggs, and once the dough is formed, add the sugar in batches and then the salt.
- STEP 4 OF 9
Knead the dough again and add the butter a little at a time, continuing to knead until you get a smooth dough.
- STEP 5 OF 9
Transfer the dough to the work surface, make folds with wet hands, and form a ball.
- STEP 6 OF 9
Let the dough rise in a bowl covered with plastic wrap until doubled in size.
- STEP 7 OF 9
Divide the dough into pieces of 100-120 g, form balls, and brush the surface with water.
- STEP 8 OF 9
Let the balls rise until doubled in size.
- STEP 9 OF 9
Brush the surface with beaten egg yolk and milk, sprinkle seeds as desired, and bake in a static oven at 180°C for 25-30 minutes or until golden brown.
Suggestions
Bowl
Static oven
Plastic wrap
General Information
Storage notes
Store in an airtight container for 2-3 days.
More information
Perfect for filled sandwiches or to enjoy on their own.
Origin
Italia, Emilia Romagna
Analysis
Attention
Macronutrients (100 gr)
Attention
Energy (kcal) | 258.44 |
Carbohydrates (g) | 33.98 |
of which Sugars (g) | 4.69 |
Fat (g) | 10.36 |
of which Saturates (g) | 4.52 |
Protein (g) | 8.85 |
Fiber (g) | 1.16 |
Sale (g) | 0.34 |
- Proteins8.85g·16%
- Carbohydrates33.98g·63%
- Fats10.36g·19%
- Fibers1.16g·2%