Fresh yeast, 10gr
Eggs, 3 u
Egg yolks, 2
Sponge (50g of flour, 50g of water at 30 ° C plus 1g of fresh yeast), 100g
Olive oil, 60gr
Sugar, 50gr
Butter, 125gr
Sal, 8gr
Canned alcauciles, 200gr
Raw ham, 25gr
Toasted almonds, 25gr
preparation:
For the sponge: mix the yeast, water and flour, integrate well and cover with film. Refrigerate overnight.
Mix the 250g of flour, 60g of milk, 2 eggs, the yeast, 30g of olive oil and 25g of sugar. Knead for 10 minutes and add 80g of soft butter. Integrate well. Place in a floured bowl and cover with plastic wrap. Let rise until the dough doubles in volume.
Degas and add 250g of flour, 10g of yeast, 1 egg, 2 yolks, 30g of olive oil, 25g of sugar and 8g of salt. Knead and then add the remaining butter. Add the raw ham cut into cubes, the artichokes and the almonds.
Then, roll and place in a 1 kilo paper pan for sweet bread. Let rise at room temperature until the dough reaches the height of the mold.
Paint the top with egg and make a cross-shaped cut. Place a piece of butter in the center. Bake in the oven at 170 ° C for 35 to 40 minutes
Gontran Cherrier’s recipe. Address: Malabia 1805, CABA.
Source From: Ambito
David William is a talented author who has made a name for himself in the world of writing. He is a professional author who writes on a wide range of topics, from general interest to opinion news. David is currently working as a writer at 24 hours worlds where he brings his unique perspective and in-depth research to his articles, making them both informative and engaging.
