Pandolci with flour W330

  • Pandolci with flour W330


250 g of Molino Rossetto W330 flour
200 g of butter
4 eggs
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.

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