Easter buns with burn wheat

  • Panini pasquali con grano saraceno

INGREDIENTI

450 g of Molino Rossetto “0” flour
50 g of Molino Rossetto burn wheat flour
40 g of brown sugar
4 g of Molino Rossetto brewer’s yeast
240 g of milk
40 g of extra virgin olive oil
10 g of salt
1 egg
1 egg yolk
Molino Rossetto sesame seeds

PRODOTTI USATI

  • SESAM SEEDS - 1,41 OZ (40 G) -
  • FLOUR TYPE
  • BUCKWHEAT FLOUR GLUTEN-FREE- 17,64 OZ (500 G) -
  • BREWERY'S YEAST GLUTEN-FREE- 3 CASES X 0,25 OZ (7 G) -

PREPARAZIONE

Melt the brewer’s yeast in 30 g of warm milk with sugar, and let it rest for 5 minutes.

Pour the flours in the stand mixer, add the warm milk, the melted brewer’s yeast, the beaten egg and combine the ingredients with the dough hook; in the end add oil and salt. When the dough will be smooth, make rapidly a ball and put it in a bowl with 2 tablespoons of oil. Cover the bowl with clingfilm and let the dough rise in the oven with turned on light; it is not necessary that the dough is in the oven.

Let the dough rise until it doubles in size for 5 hours or so, but the rising time can change on the bases of the temperature.

Form the dough into 8 buns and lay down on a baking tray covered with baking paper; cover the baking tray with a rag and let the bus rise for 1,5-2 hours ou until they double in size.

With a yolk beaten with two tablespoons of water (or milk) paint the buns and dust the sesame seeds.

Preheat the oven to 180°C and bake for 20-25 minutes.

Let them cool and keep them in cellophane bags.

Recipe and photo by Chiara Rossetto, Un tocco di Rossetto.