The Agrisicilia team
Ingredients
500 g of 00 flour
150 g of whole milk
50 g of fresh cream for desserts
20 g of powdered milk
100 g of whole milk
10 g of brewer's yeast
20 g of sugar
10 g of salt
50 g of EVO oil
a few drops of food colouring
“PINK BREAD” what name could be more relevant for this pan trunk?
A tale of bread, fluffy, soft and also beautiful to see thanks to the mix of white and pink, who decided to taste it with our extra cherry jam
Recipe from the blog of our food blogger Antonella Audino
Instructions
1. Put the flour with 150 g of milk and 50 g of cream into the bowl of the planetary mixer, mixing briefly.
Mix the remaining 100 g of milk with the yeast and sugar and add slowly to the dough, stringing.
2. Add the oil gradually, making it absorbed, the salt and stringing. The dough will be soft and very manageable. Divide the dough, one part will be slightly larger than the other and put the lighter part back in the planetary mixer to which we will add a few drops of food coloring until the desired shade is obtained, kneading with a spiral at the highest speed.
3. Let the two doughs rise to double in size.
Take the two doughs, divide the pink one and roll out to about 30×20.
Roll out the white dough to form a rectangle of approximately 30×20.
Overlap the white one with the pink one by joining the edges and roll up from the long side.
Cut the other pink rectangle into a banner by 3/4, place the cylinder on the whole part and turn so that the strips open as they stretch.
4. Place on the tray and let it rise. Brush with milk and bake in a static oven for about 25 minutes. When it comes out of the oven, cover it with a clean cloth so that the steam makes the outside moist and soft and leave it like this until it cools down.
Final result
