My yeasty mojo is back, I think!!
Should that be I hope?
- pane al latte
What with Sundays cunning slipping in of the wholemeal and todays yummy little morsels....
I have even started looking at the "Must try " list again...
Think its a definite!!
- round or....
the beasty mojo is back!!!
- baton shaped....
These little darlings are simply yummish!!
A little sweet but not overly, you could even eat them with salami or a fruity chutney...
or a lovely hard cheese...mmmm pecorino.......ARGH!!
Great for greedyboy lunches and fantastic for brekkie and mid morning snacks...
You could be very bad like me and toast them, butter and jam and then a big dollop of greek yoghurt...and a VERY hot strong black coffee
Any way I know you are going "hurry up, give us the recipe and stop blathering..................."
So you will need......
3 tsp dried yeast
1/4 cup of sugar
1/2 cup warm milk plus 1 cup milk for later
Pinch of salt
4 cups of Strong bakers flour.
2 tbsps brandy or rum.
- sponge for pane al latte
Combine the warm milk and sugar together, then add in the yeast and stir well.
Leave to stir until creamy and frothy- usually ten minutes.
Add in 1 cup of the flour and combine.
Cover and allow to stand for one hour.
- READY TO RISE...
- Batons ready to rise...
Add to the spongey mix, the remaining cup of warmed milk, brandy or rum and the egg.
Mix well and then add in flour and the salt.
When combined, mix in the butter and mix until well combined.
Knead for 5-6 minutes .
It should be a nice elastic dough, a little sticky maybe:)
- Risen, glazed and ready to bake!!
Place dough in lightly oiled bowl and cover and leave for 90 minutes.
- hot from the oven...
Remove dough from bowl and place on lightly floured bench/board.
Chop dough into 16 pieces and roll/mould into the shapes you require.
I did half round and half baton like.
Place on baking tray with baking paper, allowing 9 per tray and enough space to rise.
Cover lightly with tea towel and allow to rise for one hour.
- which one do I eat first?
Preheat the oven to 200 celsius.
Beat remaining egg and glaze the buns and place in the oven.
Bake for 20-25 minutes until golden.
Remove from oven and allow to cool.
Gorgeous hot from the oven......ENJOY, ENJOY, ENJOY!!!
- Gorgeous texture..
- Lovely crust too!! slightly buttery...
Creme fraiche or mascarpone with apricot conserve....
A big dollop of stewed rhubarb and cream...
Lovely wedge of cheese and picante salami...
Spread of Nutella....
Loveliness adapted from the wonderful Carol Field " The Italian Baker" 2nd ed 2011