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Naturalmente Toscano - Via del Pretorio 1 58055 - Semproniano - GR
Panbrioche

Portions: 8 – Difficulty: medium

INGREDIENTS

– 290 gr of Gentil Rosso flour
-2 eggs
-135 grams of butter at room temperature
-20 ml of milk per room T
-25 grams of sugar
-7 grams of dry yeast for pizzas
-5 grams of salt



METHOD
-Mix the flour with the sugar and baking powder
-Beat the eggs in a bowl and gradually add to the flour
-Add milk
-Slowly stir in the butter
-Salt
-Knead the dough for about 20 minutes.
-Form a ball and keep in a bowl, covered with plastic wrap, in the oven with the light on for about 1 hour
-Arrange in a pastry board and divide into 8 balls
-Put the balls in the shape of the Plumcake with the wet and squeezed parchment paper
-Bake another two hours in the oven
-Beat an egg with some milk and brush the surface
-Cook at 170 ° C for 25 minutes

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