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Gluten Free Pan Meino
time
70 min
Whether you enjoy them for breakfast or as a sweet merenda, these gluten free sweet treats will blow you away.
Whether you enjoy them for breakfast or as a sweet merenda, these gluten free sweet treats will blow you away.
Pan Meino is a traditional recipe from the region of Lombardy, in the north of Italy. These sweet treats are delicious on their own but can be made extra tasty when paired with cream or zambaglione, an Italian sweet made of whipped and heated egg yolks and sugar. Enjoy this with a hot cup of tea or coffee for breakfast in the morning or as merenda, the name Italians have for a light afternoon snack.
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Preparation
in 50 minutes
Cooking
in 20 minutes
Temperature
180 °C
- 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.
Ingredients
200
g
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
Nutritional & Dietary
Gluten-free
No nuts added
No sesame added
No soya added
Palm oil free
Wheat free
Vegetarian
Nutrition
Per 100g
Energy
1.488 kj
354 kcal
Carbs
59 g
Fat
12 g
Protein
6 g
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