Ingredients

For the dough

 

• 750g of pastry flour

• 500g Vegetable Bread ULDO (Vegetable Bread)

• 60g Baking Powder FAMA

• 300g of unsalted Lactic Butter 82% FAMA

• 2pcs. Eggs

• 30g Light Malt Extract ULDO (Barley Malt Extract Light)

• 250g Lowicz Milk Cream 36%

• 250g Water

• A little salt

 

For the filling

 

• 300g cubes bacon

• 300g of Gruyere on a bristle

• A little pepper

• A little thyme

Directions

 

We first soak the Vegetable Bread ULDO mix with water and the Lowicz Milk Cream 36%

for 30 '. Then we knead all the dough ingredients together for 2 'to the slow and 2' to the fast speed. Wrap the dough with papers and place in the refrigerator at 5 οC for 1 hour.

 

Open the dough with the roller to a thickness of 3cm and cut with at 6cm diameter for about 60 pieces. Put on a tray, on a sheet of paper, spread with egg and if you want you can sprinkle with a little graviera cheese.

Bake at 180 οC in the air oven for 10' with a closed flap and for 8'-9' with an open flap


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