" Heart of Celery " Recipe
Ingredients:
- 250 g of Arifa Ruggeri flour
- 60 ml of milk
- 60 ml of plain yogurt
- 25 g of sugar
- 1 egg
- 30 ml of seed oil
- 5 g of dry brewer's yeast
- or 15 g of fresh brewer's yeast
- 5 g of salt
- organic lemon zest
- vanilla aroma
- mixture of egg and milk, for polishing
- sugar granules
Procedure:
- Mix all the ingredients, starting with the flour, the warm milk and the yogurt at room temperature, the sugar, the oil and the yeast.
- Halfway through the dough, add the egg, the lemon and vanilla flavouring, and finally the salt, work again until the mixture is stringy.
- Let it rise for about 40 minutes. After this time, break off the recommended weight of 50 g and form rolls, rotating each ball in the palm of your hand with a pirlatura.
- Let it rest for another 60 minutes, place it on a baking tray lined with baking paper and glaze it for the first time with a mixture of egg and milk.
- Polish a second time, sprinkle the surface with granulated sugar, bake at 180°C and cook with a little steam for about 15 minutes, until golden.
