4 h
Type of dish: Bread and pastries
Temperature: Room temperature
Allergens
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Nuts
Nuts
Soy
Soy
Ingredients for 5 portions
Ingredients for portions/units
Flour enhancer 5.0 g
Fresh yeast 25.0 g
Sugar 0.04 kg
Light olive oil 0.025 l
Eggs 2.0 ud
Shelled walnut 0.15 kg
Elaboration

Kneading time: 15´
Temperature of the dough: 25 ºC
1st fermentation (the dough is not divided yet): 15´
2nd fermentation (the dough divided): 10´
3rd fermentation (the piece is finished): +/- 1h
Cooking time: +/- 25´
Temperature of the oven: 200 ºC

RECIPE

  • Knead all the ingredients, except for the walnuts (those will be incorporated to the dough when the kneading is about to finish).
  • Add the walnuts and knead at a low speed.
  • The dough should be fine and elastic.
  • Leave to stand for 15 minutes uncovered.
  • Make balls of the desired size.
  • Leave to stand.
  • Place into moulds.
  • Ferment in a chamber at 30 ºC and with 75 % of humidity.
  • Once fermented, wash with beaten egg and bake.
  • Bake with no steam.
Nutritional information (1 portion)
Fiber 4.96 g
Saturates 3.64 g
Monounsaturated fatty acids 8.0 g
Polyunsaturated fatty acids 13.48 g
Cholesterol 104.43 mg
Calcium 60.17 mg
Iron 3.06 mg
Zinc 1.94 mg
Vitamin A 61.68 ug
Vitamin C 0.0 g
Folic acid 134.14 ug
Salt (Sodium) 624.64 mg
Sugars 7.6 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.