Cruffin

Cruffin

About this recipe Cruffins, half way between a croissant and a muffin, are faster to make than croissants because you only have to cut strips of dough and roll them, but the result in the mouth is very similar, melting and pleasantly buttery. There are many types of...
Cereal and Honey Croissants

Cereal and Honey Croissants

About this recipe I choose a cereal flour and chestnut honey as a filling, but you can also use only bread flour (for classic croissants) and stuff with jam or cream or leave the croissants empty. Once prepared, you can put the croissants in the freezer before the...
Pandoro Veronese

Pandoro Veronese

About this recipe Pandoro is rich in butter, so the dough is quite heavy and needs time to rise properly. Keep both the first and second dough to rise in a sheltered place, as warm as possible and handle the dough very delicately so that it does not deflate too much....
Panettone from Milan

Panettone from Milan

About this recipe Train the yeast in the days before preparing the panettone to make it “stronger” and already use the flour that you will use later for the recipe. ingredients 110g sourdough 1,7dl water 180g sugar 465g bread flour 10 egg yolks 265g butter...

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