Ingredients
- 200 g of Manitoba flour
- 20 g dry sourdough with Ruggeri wheat germ
- 2 tablespoons sugar
- 2 tablespoons of seed oil
- A pinch of salt
- 1 egg
- 8 tablespoons of water
- 2 tablespoons of raisins (I didn't add any)
To brush
To decorate
- Whipped cream (here also Nutella)
- Powdered sugar
Preparation
Put all the ingredients in the bread machine (except the raisins), first the liquid ingredients then the dry ones, start the “dough and leavening” program. When the dough is ready, remove from the machine, add the raisins and divide into round loaves of about 70 g each. Then give each one a slightly elongated shape, place on a baking sheet lined with baking paper, cover and leave to rise until they have doubled in volume.
I put them in the oven at 25° for about two hours. Before baking, brush with a beaten egg yolk. Cook at 200 degrees
(I did it at 190°) for about 8 minutes or until they are golden on the surface. Let them cool, fill with whipped cream and sprinkle with icing sugar.
