Drive away with green broad beans and ricotta
Bakery products from Italy - Umbria
2 hours 1 minute
translated by Italian with
First of all, prepare the leavened flour with 100 gr of water and 100 gr of flour taken from the total. Add a teaspoon of sugar to the yeast to activate it, cover the mixture with the film and let it rise until it doubles.
In a bowl, combine eggs, sugar, salt, oil, milk and water. Once the leevitino is ready, add the rest of the flour, mix well and add the liquid ingredients. Leave the dough to rise for about 4 hours inside the panettone mold.
When it reaches the edges of the mold, cook at 180 gr for about 55 minutes brushing the surface with the egg white.