Summary

Ingredients

For the dough: (pre-dough)

• 110 g wheat flour, 550
• 70 g water
• 1 g yeast
• 1 g salt

For the dough: (swelling piece)

• 150 g milk
• 1 vanilla pod (s)
• 120 g almond (s), chopped, penciled or in flakes

For the dough:

• 350 g wheat flour, 550
• 250 g wheat flour, 1050
• 150 g whole wheat flour
• 60 g semolina (durum wheat)
• 10 g yeast
• 18 g salt
• 300 g yourt
• 150 g water

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Instructions

1. The day before:
2. For the pre-dough, put the ingredients in a bowl and knead well together, cover the bowl with cling film and leave to stand overnight at room temperature for about 12-16 hours.
3. For the swelling piece, put the milk in a small saucepan, scrape out the vanilla pod and add the pulp and the pod to the milk, bring the milk to the boil and remove from the heat, allow to cool a little.
4. Roast the almonds in a pan without oil and place in a bowl, pour the cooled milk over the almonds and stir, cover with cling film and place in the refrigerator overnight.
5. The next day:
6. For the dough, mix the types of flour, crumble in the yeast, add salt, durum wheat semolina, yoghurt, water and the almonds with the rest of the milk. Knead everything when the dough starts to form a ball, add the pre-dough piece by piece and knead well. Cover the dough and let rise for 1 1/2 hours.
7. Then place the dough on the floured work surface and divide into 16-20 pieces. Grind each to a roll and place on a tray. Cover and let rise for another 1 1/2 hours.
8. Preheat the oven in time to 210 degrees. Pour in the rolls well and bake for about 20 minutes until golden brown.
9. Tip:
10. If you want, you can brush the rolls with a little water after grinding and press them into some poppy seeds.