Pan Meino (Sweet treats from Lombardy)

Pan Meino (Sweet treats from Lombardy)

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This traditional recipe using polenta originates from the area around Milan. It tastes particularly good when served with cream or zabaglione.

Ingredients

200 g Mix B - Bread-Mix
100 ml lukewarm water
100 g maize semolina
100 g sugar
2 eggs
60 g butter at room temperature
10 g elderflower flavouring
or
elderflower tea
12 g fresh yeast
or
7 g dry yeast
1 pinch/es of salt

Preparation

  • Add the yeast to the water and dissolve.
  • Put the Bread Mix, polenta, sugar, eggs, elderflower flavouring, butter and salt into a suitable bowl.
  • Mix with the yeast and water mixture and then knead to form a smooth dough.
  • Leave the dough covered in a warm place to rise for 15 minutes.
  • Form balls from the dough, place them on a baking tray covered with baking parchment and leave to rise for another 15 minutes.
  • Put them into a preheated oven (180°C) and bake for approx. 20-25 min.
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