St Lucia muffins (lussekatter)
78 recipes
Mortadella and burrata panbrioche
ingredients
servings
4
Type 1 wheat flour
500 grams
Semiskimmed milk
200 grams
Eggs
140 grams
Sourdough starter
150 grams
White sugar
1 gram
Iodized salt
15 grams
Burrata
150 grams
Pork mortadella
300 grams
Butter
100 grams
Bakery products from Italy - Calabria
Mortadella and burrata panbrioche
Mortadella and burrata panbrioche
ready in
8 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Soft panbrioche with mother yeast
preparation
step 1
Dissolve the pm in lukewarm milk with sugar
step 2
Add the eggs and gradually flour and mix
step 3
Add soft soft butter at a time until it is fully absorbed
step 4
Let tear in doubling film container
step 5
Split the dough in half and form two disks
step 6
Make a disc with mortadella and burrata and cover with the other disc
step 7
Let rise for 1-2 h
step 8
Cook for 15-20 minutes 180 degrees (if you want you can brush with egg red mixed with a few drops of milk
