Pan Meino (Sweet treats from Lombardy)

Pan Meino (Sweet treats from Lombardy)


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


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
elderflower tea
12 g fresh yeast
7 g dry yeast
1 pinch/es of salt


  • 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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