4 h
Suitable for vegetarians
Type of dish: Bread and pastries
Temperature: Room temperature
Seasonal period: All year
Ingredients for 5 portions
Ingredients for portions/units
Strong flour 0.278 kg
Sterilised milk 0.139 l
Table salt 5.556 g
Yeast 5.556 g
Margarine 0.028 kg
Eggs 0.833 ud
Sugar 0.007 kg

Kneading time: 13´.

Temperature of the dough: 24 ºC/26 ºC.

1st Fermentation of the dough without dividing:

2nd Fermentation of a piece of the divided dough: 10´.

3ª Fermentation of a formed piece: 1h 15´.

Baking time: 20'/25'.

Temperature of the oven: 195 ºC.


  • Knead everything until you get a tight, soft and yellowish dough.
  • Divide it into pieces of 100 g and make balls.
  • Once the dough has rested, form long loaves using a lot of pressure, similar to a breadstick.
  • Roll them up as if they were snail.
  • Ferment on sheets at 30 ºC and 75 % humidity.
  • Once fermented, paint with beaten egg and bake.
  • Bake without steam.
Nutritional information (1 portion)
Fiber 2.2 g
Saturates 2.13 g
Monounsaturated fatty acids 1.92 g
Polyunsaturated fatty acids 2.58 g
Cholesterol 48.56 mg
Calcium 48.77 mg
Iron 0.93 mg
Zinc 0.7 mg
Vitamin A 73.12 ug
Vitamin C 0.5 g
Folic acid 36.1 ug
Salt (Sodium) 520.78 mg
Sugars 2.85 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.