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Recipe Sicilian rotisserie of of 10-04-2014 [Updated on 10-05-2016]
Today's recipe is called Sicilian rotisserie and is a typical Palermo brioche pastry, it is used as a base for making pizzas, rollò with wurstel, fried and baked panzerotti. This is the basic recipe for preparing brioche pasta for rotisserie, then below I will give you the recipes to prepare the various "pieces" yes, because in the bars and rotisseries of Palermo this is what they call them and they can be both large and mignon and they are eaten for breakfast or lunch. Try the recipe and you will see how soft it is.
How to make the Sicilian rotisserie
Put the flour and sugar in the bowl of the mixer, make a hole in the center and put the lard and brewer's yeast.
then once you have a crumbly dough, add the salt and water slowly
Knead until you get a smooth and nice soft ball of dough
Cover the bowl with the film and let the brioche dough rise in the oven for 3 hours
Then divide the dough into smaller pieces and form the shapes of Sicilian rotisserie you prefer and let it rise for another hour before baking.