Alberto`s Pistolets
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 2 hrs 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g wheat flour, type 550
- 220 g water, lukewarm
- 100 g milk, lukewarm
- 50 g butter, room temperature
- 15 g yeast, fresh
- 10 g suar
- 13 g salt
- Olive oil, for brushing
Print Recipe
Pin Recipe Instructions
- Knead all ingredients for about 10 minutes. The dough becomes soft, can be processed easily with the hands and does not stick. Cover the dough and let rise at approx. 20 ° for 50 minutes. In between, the dough is stretched twice and folded inside out.
- After cooking, cut the dough into pieces of approx. 30-40 g. Grind the dough pieces round, brush them with oil and use a wooden spoon handle soaked in oil to press in the middle almost until the dough piece separates. Extend the dough pieces and oil again.
- Spread on a baking tray lined with baking paper and cover and let rise at room temperature for 30-40 minutes. Brush the dough pieces with oil again shortly before baking
- Bake at 220 ° for about 15-20 minutes.
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