Dissolve the yeast in the milk and let rest for 5 minutes.
Add the sifted flour, the boiled and mashed potatoes, and start kneading.
Add the beaten eggs little by little and, once the dough has formed, add the sugar in several additions and then the salt.
Work the dough again until elastic and add the butter a little at a time, continuing to knead until you obtain a smooth dough.
Transfer the dough to the work surface, fold it with wet hands, and form a ball.
Let the dough rise in a bowl covered with cling film until doubled in size.
Divide the dough into 100-120 g pieces, shape into balls, and brush the surface with water.
Let the balls rise until doubled in size.
Brush the surface with yolk and milk beaten together, sprinkle with seeds of your choice, and bake in a static oven at 180°C for 25-30 minutes or until golden brown.
Bowl
Static oven
Cling film
Store in an airtight container for 2-3 days.
Perfect for filled sandwiches or to enjoy on their own.
Italia, Emilia Romagna
| Energy (kcal) | 258.97 |
| Carbohydrates (g) | 40.68 |
| of which Sugars (g) | 5.09 |
| Fat (g) | 7.45 |
| of which Saturates (g) | 3.72 |
| Protein (g) | 8.08 |
| Fiber (g) | 2.34 |
| Sale (g) | 0.52 |
