Swollen steamed buns
Instructions
Dissolve sugar and salt in warm milk, yeast and add the butter.
Pour into a bowl and add the flour and eggs.
Work the dough long, areandola, then leave to rest and rise an hour.
Spread it until a layer about 3 cm, and carve the diskettes with the edge of a glass (or some similar pagnottine).
Let rise 30 minutes again.
To heat the oil and butter in a saucepan rather high and edged with lid, place the bottom dough washers without that touch each other and add 3/4 of a cup of water, cover with lid and quickly Cook until a golden crust forms on the pagnottine that will be inflated to the steam effect.
Ingredients and dosing for 4 persons
- 500 g of flour
- 25 cl of lukewarm milk
- 60 g of butter
- 2 eggs
- 30 g of yeast for bread
- Little of olive oil
- 1 tablespoon of sugar
- 1 pinch of salt