Parmigiano Reggiano cheese Buns "girandole al parmigiano"
How to make Parmigiano Reggiano cheese Buns Recipe "girandole al parmigiano" - Preparation time: 1 hour – Cooking time: 20 minutes – Rising time: 1 hour 30 minutes
4 Servings
for the dough:
4 cups (500 g) soft wheat flour
1 egg, room temperature
1 2/3 tbsp. sugar
1 2/3 tbsp. (20 g) fresh yeast, crumbled
1 cup (250 ml) lukewarm water
2 tsp. (12 g) salt
1/4 stick (25 g) butter
For the filling:
1 egg, beaten
2 1/8 oz. (60 g) Parmigiano-Reggiano cheese, grated
Method:
Put the flour onto a clean work surface and make a well in the center. Dissolve the yeast in the water. Add the sugar and egg to the well; and, little by little, pour the yeast mixture into the well.
Gradually start incorporating the flour into the wet ingredients until a loose dough starts to form, then add the softened butter and lastly, the salt. Continue to knead until the dough is soft, smooth, and elastic.
Cover the dough with a sheet of plastic wrap and let it rise for about 30 minutes in a warm, humid place.
Turn the dough out onto a floured work surface and, with a rolling pin, roll it out to a thickness of about 1/8 inch (3 mm). Brush the surface with some of the beaten egg and cover with the grated Parmigiano-Reggiano cheese. Roll the sheet of pastry into a rope and cut it into 3/4-inch (2 cm) long pieces.
Place the pieces on a baking pan greased with butter and let them rise again until they double in size (it will take about another hour).
Brush the surface of the whirls with the rest of the beaten egg and bake in the oven at 390-430°F (200-220°C) for about 20 minutes.
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