Try the authentic taste of gluten-free and lactose-free Suisse: Italian delights with selected ingredients for a unique experience. Find out more!
Cut the butter at room temperature, dissolve the yeast in warm milk
Combine the two sifted flours and make a well in which to place sugar, lemon, cinnamon, and salt
Then add the eggs one at a time, and finally the butter
Start incorporating the flour until the butter is no longer visible
Let it rise in a preheated oven, then turned off at 25°C with a cup of hot water to create steam and covered with a "steamed" dome (i.e., passed over the steam of the pot) for 2 hours
Once doubled in volume, roll out the dough into a rectangle 4mm thick and fill with cream and chips
Roll up along the long side, place in a pan, and let rise again for 30 minutes
Brush the surface with 1 egg yolk beaten with tablespoons of milk and bake at 180°C for 35 minutes
Once cooked, brush with jam mixed with water
Well covered and sealed to prevent drying out
Italy
| Energy (kcal) | 202.56 |
| Carbohydrates (g) | 21.93 |
| of which Sugars (g) | 4.77 |
| Fat (g) | 10.34 |
| of which Saturates (g) | 5.32 |
| Protein (g) | 6.41 |
| Fiber (g) | 0.75 |
| Sale (g) | 0.09 |
