Pandolci with flour W330
250 g of Molino Rossetto W330 flour
200 g of butter
1 egg yolk
2 tablespoons of milk
35 g of Molino Rossetto mother yeast for risen cakes
50 g of sugar
1 teaspoon of cinnamon
Salt to taste
Blend sifted flour with yeast and sugar; in a bowl or in a stand mixer, knead the powders with 4 beaten eggs for 10 minutes, add a pinch of salt, a teaspoon of cinnamon and soft butter. Knead for some minutes.
Let the dough rise covered with a rag for 2 hours in a warm place.
Divide the dough in 4 moulds, paint them with an egg yolk and milk. Bake to 180°C for 25 minutes.