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Ideal to be served as party canapés. Your friends will be impressed by the look and taste of these simple, yet delicious, Italian Mini Panini al Latte imbottiti.
Milk Mini Bread Rolls with Poppy Seeds (Panini al latte con Semi di Papavero) - This recipe makes approx 30 mini rolls.
Ingredients
• Plain Flour 500g
• Butter 50g
• Dried Active Yeast 1 level tbsp (15g)
• Whole Milk Approx 320g
• Sugar 2 tsp
• Salt 2 tsp
• Egg 1
• Poppy seeds
Method
In a jug, dissolve 2 tsps of sugar in 150g of warm milk. Sprinkle with 15g (1 level tbsp) of yeast and whisk thoroughly. Leave in a warm place until the surface is covered with approx. 2 cm of froth (10-15 mins).
. If using a kitchen mixer: Pour the yeast mixture into the kitchen mixer bowl (I use a Kenwood Patissier), add the rest of the warm milk and the liquefied butter and start mixing the ingredients together adding the flour gradually. Add the salt and mix the dough for about 15 minutes.Turn the dough out onto a work surface and knead for about 5 minutes.
By hand: You can knead the dough with your bare hands until the dough is smooth.
Cover the bowl with plastic wrap and let rise in a warm place for about one hour and a half.
Turn the dough out onto a work surface and cut into little balls, weighting approx 25 grams each (about a walnut size). This recipe makes approx 30 dough balls. Work each dough ball into a round shape and place onto a greased baking tray. Brush with warm milk and leave in a warm place to rise for 30 minutes.
Brush the dough balls again with the beaten egg and sprinkle with poppy seeds. Bake for approx 13-15 minutes in a preheated oven to 200ºC or until the top of the bread rolls is golden brown.
Leave to cool on a wire rack and fill with your favourite ingredients – buffalo mozzarella, artichoke hearts, Parma Ham, etc.
Tips
• Never mix directly salt and yeast, as salt inhibits yeast growth
• The amount of water required may vary depending on flour type and humidity
Milk Mini Bread Rolls with Poppy Seeds (Panini al latte con Semi di Papavero) - This recipe makes approx 30 mini rolls.
Ingredients
• Plain Flour 500g
• Butter 50g
• Dried Active Yeast 1 level tbsp (15g)
• Whole Milk Approx 320g
• Sugar 2 tsp
• Salt 2 tsp
• Egg 1
• Poppy seeds
Method
In a jug, dissolve 2 tsps of sugar in 150g of warm milk. Sprinkle with 15g (1 level tbsp) of yeast and whisk thoroughly. Leave in a warm place until the surface is covered with approx. 2 cm of froth (10-15 mins).
. If using a kitchen mixer: Pour the yeast mixture into the kitchen mixer bowl (I use a Kenwood Patissier), add the rest of the warm milk and the liquefied butter and start mixing the ingredients together adding the flour gradually. Add the salt and mix the dough for about 15 minutes.Turn the dough out onto a work surface and knead for about 5 minutes.
By hand: You can knead the dough with your bare hands until the dough is smooth.
Cover the bowl with plastic wrap and let rise in a warm place for about one hour and a half.
Turn the dough out onto a work surface and cut into little balls, weighting approx 25 grams each (about a walnut size). This recipe makes approx 30 dough balls. Work each dough ball into a round shape and place onto a greased baking tray. Brush with warm milk and leave in a warm place to rise for 30 minutes.
Brush the dough balls again with the beaten egg and sprinkle with poppy seeds. Bake for approx 13-15 minutes in a preheated oven to 200ºC or until the top of the bread rolls is golden brown.
Leave to cool on a wire rack and fill with your favourite ingredients – buffalo mozzarella, artichoke hearts, Parma Ham, etc.
Tips
• Never mix directly salt and yeast, as salt inhibits yeast growth
• The amount of water required may vary depending on flour type and humidity
Panini al latte con Semi di Papavero
Ingredienti – Approx 30 mini Panini
• Farina `00` 500g
• Burro 50g
• Lievito di birra disidratato 2 cucchiani rasi
• Latte intero Approx 320g
• Sale 2 cucchiaini
• Zucchero 2 cucchiaini
• 1 Uovo
• Semi di Papavero
• Farina `00` 500g
• Burro 50g
• Lievito di birra disidratato 2 cucchiani rasi
• Latte intero Approx 320g
• Sale 2 cucchiaini
• Zucchero 2 cucchiaini
• 1 Uovo
• Semi di Papavero
Preparazione
Sciogliere il lievito e lo zucchero in 150 grammi di latte tiepido e lasciare riposare per 10-15 minuti. Versare quindi nell`impastatrice e aggiungere il burro liquefatto ed il resto del latte tiepido. Iniziare ad impastare aggiungendo gradatamente la farina. Aggiungere il sale e continuare ad impastare per circa 15 minuti, o fino a quando il composto non risulta essere liscio ed elastico.
Se non avete un kitchen mixer potete impastare a mano.
Riversare il composto su un piano di lavoro infarinato ed impastare brevemente. Rimettere la pasta nel contenitore dell`impastatrice, coprire con della pellicola alimentare, e mettere a lievitare in un luogo lontano da correnti e possibilmente riscaldato. Lasciare levitare per circa un`ora e mezza.
Riversare il composto sul piano di lavoro e formare delle palline di pasta di circa 25 grammi ciascuna. La dimensione e` piu` o meno quella di una noce. Spennellare con del latte tiepido e mettere di nuovo a lievitare in un posto caldo e lontano da correnti per 30 minuti.
Finita la seconda lievitazione, spennellare con dell`uovo battuto, e mettere in forno a 200ºC per 13-15 minuti, o fino a che i panini iniziano a dorarsi.
Riempire nel modo desiderato. .
Complimenti, anche io adoro questi panini!
ReplyDeletee..poi.. questi stuzzicadenti sono meravigliosi!
Presi a Londra?
Ciao Gaia,
ReplyDeleteGrazie! Si, gli stuzzicadenti li ho comprati a Londra.
xx
Deliziosi questi panini ai semi di papavero. Non sembrerebbero difficili, anche se io con i lievitati non ho molta dimistichezza....provare per credere. Ciao e piacere di conoscerti. Ale.
ReplyDeleteCiao Alessandra,
ReplyDeletesono facili da fare, e anche buoni. Pero' quelli dell'altra ricetta - sempre sul mio blog - sono molto meglio, provali!
Ciao xx