Recipe by " Lara "
Ingredients (for 10 friselle):
- 400 g of Ruggeri Apulian bread mix (or you can make a mix of 00 flour and re-milled semolina)
- 250 ml of water
- 10 g of brewer's yeast (mine was in the magic pocket of the bread mix)
- 1 teaspoon of salt (if you use the preparation it is already included)
I found this recipe on Flavia's blog. Pour all the ingredients into the mixer bowl and knead with the K hook (the hooked one), continue kneading until the dough is well-strung, it should come away from the sides of the bowl leaving them nice and clean, turn the dough out onto the pastry board, work it for a few minutes by hand, then form a ball and let it rise in a bell shape for 2 hours. After the time has passed, divide the dough into 5 parts, using your hands to form a loaf, join the two ends to form a donut, place them on the baking tray covered with baking paper and let rise for another 40 minutes. Bake in a preheated oven for 20 minutes at 175°. Remove from the oven and cut them in half horizontally (as if they were a sandwich to be filled) I used the metal wire to cut the sponge cake but you can easily use a knife, put them back in the oven with the cut side facing upwards for 30 minutes at 160°. Let them cool well and if they are not consumed immediately, store them in a tightly closed bag.
