Ingredienti
Farina500 grams- Eggs2 pieces
Latte in polvere100 grams
Latte liquido200 ml
Lievito secco1 tablespoon
Sale2 teaspoons
Burro100 grams
Semi di Finocchio1 tablespoon
Acqua di rose2 tablespoons
Tuorlo d'uovo1 piece
Curcuma2 teaspoons- Mahleb1 teaspoon
Passi
- 1
Activate the yeast in 1/2 cup of warm milk.
5 minUtensili necessari:
Ciotola per mescolare - 2
Whisk the eggs with the condensed milk. Then add the yeast to the mixture. Add the flour and mix, then add the milk. The mixture will be very sticky and wet. Stir the mixture for 15 minutes or until it stretches to the sides of the bowl. Add the rose water.
15 minUtensili necessari:Ciotola per mescolare - 3
Add the butter in small pieces until absorbed by the mixture. Set the dough aside to rest, covered in a warm place, until it doubles in size.
10 min - 4
Deflate the dough and cut it into small circles. Cover and let them puff up. Roll the circles into ropes, braid them, and twist to form a snake shape. Brush the whisked egg yolk on top and sprinkle chopped pistachios on the rolls.
10 min - 5
Bake in an oven at 180 degrees Celsius for 15 minutes or until golden and dry. Cool and serve.
15 minUtensili necessari:
Forno
Fatti nutrizionali
Farinaper 100gLatte in polvereper 100gLatte liquidoper 100gLievito seccoper 100gSaleper 100gBurroper 100gSemi di Finocchioper 100gAcqua di roseper 100gTuorlo d'uovoper 100gCurcumaper 100g* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.