in Italy

Italian egg rolls

updated

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Ingredients for 1 servings:

  • 250 g Flour Type 405
  • 25 g yeast
  • 100 ml water, lukewarm
  • Pre-dough
  • 180 g sugar
  • 200 g flour (Manitoba flour)
  • 300 g Flour Type 405
  • 3 eggs
  • ½ cup olive oil
  • ½ jar whole milk
  • 1 pinch of salt
  • 1 egg yolk for brushing

Instructions

Working time approx. 30 minutes; Rest time approx. 7 hours; Cooking/baking time approx. 25 minutes; Total time approx. 7 hours 55 minutes

For the pre-dough, combine the flour, yeast, and water in a bowl and mix. Cover and let rise in a warm place for 3 hours. Then add the remaining ingredients and knead everything into a smooth dough. Cover and let rise for 2 hours. Take small pieces of the dough and shape them as desired, e.g., braids or rolls. Place the finished pieces on a baking sheet lined with baking paper and let rise for another 2 hours. Brush with egg yolk and bake at 180°C for approx. 25 minutes. Remove from the oven and let cool on a wire rack.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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