RICCIOLE FERRARESI

December 8, 2023

December 8, 2023 6:33pm

500 grams of flour
200 grams of fresh milk
100-130 grams of water (do not replace water with 100% milk, as the cake will become sticky and less tasty)
A pinch of salt
A little vegetable oil
7 grams of dry yeast or use fresh yeast, approximately 12-15 grams
100 grams of melted butter

Mix flour, fresh milk, salt, vegetable oil, and yeast together. Then slowly add water until the dough separates from the bowl. If the dough is too sticky, add more flour; if it's too dry, add more water.
Cover it tightly and let it rest for about 2 hours, or until the dough doubles or triples in size.
Flatten the dough and roll it out to a thickness of about 7mm. Use a brush to spread a layer of melted butter on the dough, fold it into thirds as shown in the picture. Wrap the dough ball with baking paper and place it in the freezer for 15 minutes.

Take it out, roll the dough to a thickness of about 7mm, spread another layer of butter, fold it into thirds again, wrap it up, and place it in the freezer for 15 minutes.

Take it out, roll the dough to a thickness of about 1 - 1.5 cm. Spread a layer of butter on the surface.
Cut it into strips, with a width of about 2 - 2.5 cm.

Twist it and shape it into a circular form. Remember to seal the circle tightly, as the bread is prone to bursting when it rises.
Place it on a non-stick baking sheet lined with parchment paper. Let the dough rest and rise until it's about 70%.