Easter rolls
Instructions
Soften the raisins in water.
Sift the flour and pour it on the work surface; a small part of it (50 g) add the diluted yeast in a little warm milk (4 cl), work the dough, dough, place it in a bowl, cover with a towel and put it in a warm place and allow it to rise for two hours.
After this time, knead the leavened dough the remaining cornmeal, eggs, sugar, 15 g of softened butter and morsels, grated lemon rind, raisins well squeezed and lots of warm milk as it takes to get a paste of medium consistency.
Do you do with a ball, put it back in the bowl, incidetela with a cross cut, cover it and put in warm place to rise for at least an hour.
Knead the dough again, divide it into pieces (20) and roll each to form large bullets (4 cm diameter), then mash slightly with a finger in the Center.
Grease a plate and put the rolls.
spaced between them, cook them in the oven at 170 degrees for 30 minutes.
Ingredients and dosing for 4 persons
- 250 g of fine cornmeal
- 50 g of sugar
- 50 g of sultanas
- 25 g of butter
- 15 g of brewer's yeast
- 2 eggs
- 1/2 lemon
- 4 cl of milk