venerdì 30 maggio 2014

Sunnereedli (Pizzicotti) pastry

  • 250 gr. strong flour
  • 100 gr. butter
  • 10 gr. dried yeast
  • 1 dl. milk
  • 1 teaspoon of sugar
  • 1 egg yolk
  • salt, cumin or fennel seeds

Mix the flour, salt and the cold, diced, butter. Separately, melt the yeast in lukewarm milk, adding the sugar.
Add the mixture to the dough and stir until obtaining a soft and uniform mix, make a ball and let it rest for 1 hour at room temperature.
Flatten the dough with the roll (5mm. circa) and cut in small rhombus. Place them on baking paper, and make some cuts on the dough (like in the picture), and brush them with the egg yolk previously stirred. Salt with thick salt and decor with fennel or cumin seeds.
Let them rest for 30 mins in a cool place, and then bake them in the preheated oven at 200°C.

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