Ingredients:
- Complete preparation for Ruggeri brioche bread
- 200 ml of water
- egg white or milk, for brushing
- sugar granules
Preparation
Pour 200 ml of warm water into the mixer, add the mixture and let it rest for at least 5 minutes. Knead and let the mixture rest covered for another 30 minutes.
Place the dough on the pastry board and cut out 7 pieces weighing 90 g each, form small rolls by rotating them in the palm of your hand and pressing lightly on the pastry board, leave to rise well spaced apart in a donut mold lined with baking paper.
Brush with egg white or milk, sprinkle the surface with granulated sugar and bake in a hot oven at 180°C for approximately 30 minutes, covering with aluminium foil if the surface darkens too much.
