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Panini sfogliati of durum wheat
ingredients
servings
10
Remilled durum wheat flour
500 grams
Fresh brewer's yeast
10 grams
Corn seed oil
100 grams
Water
350 mL
Salt
2 teaspoons
Barley malt
1 teaspoon
Bakery products from Italy - Sicilia
Panini sfogliati of durum wheat
Panini sfogliati of durum wheat
ready in
3 hours 30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
the bread ..... peeled
preparation
step 1
The dough and first leavening: Warm 300 ml. of water Put the flour in a large bowl Crumble the yeast
step 2
Add the barley malt and the water Knead until the yeast is amalgamated
step 3
Add salt and 50 ml of oil Continue to work it until a soft dough
step 4
Cover it and put it in the oven with the light on. Let it rise for about 2 hours
step 5
Preparation of the dough and second leavening: On a pastry board, sprinkle some flour on it Place the dough and other flour on it
step 6
Stretch the dough, until a wide sheet is obtained. Leave it 2 mm thick. approx. From the stretched sheet, cut into strips, about 10
step 7
In a glass, mix 50 ml. of water with 50 ml. of oil
step 8
Brush the strips, keeping the liquid Roll them on themselves, obtaining the sheets
step 9
Place them in a pan lined with parchment paper. Cover them and put them back in the oven for one more hour
step 10
In the oven: Preheat it to 180 ° Brush the sheets with the mixture of water and oil Cook for 18/20 minutes
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