Senza suini Vegetariana

This, for a change, is not the recipe for a 'finished product', but for a 'base' dough with which to make a whole range of tasty dishes, both sweet and savoury. The author (for a change) is the 'usual' Luca Montersino.

Allergeni: Milk, Eggs

For the dough

250 g	fresh whole milk
500 g	360W flour
10 g	malt powder
12.5 g	fresh yeast
40 pieces	caster sugar
100 g	egg yolk
20 g	whole milk powder
10 g	salt
100 g	butter

Put the flour, the malt and the milk powder in the stand mixer; separately, dissolve the yeast in the milk with the sugar and pour it into the mixer over the flours. Knead, adding the egg yolks. Finally add the softened butter and let it incorporate until you obtain a smooth, elastic dough. Let it rest on the table covered with a cloth for about 15 minutes, then use as described in the various recipes.

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