DOUGH PREPARATION

Turn on Freddy and set it on the natural proofing function at 28°C. In a planetary pour the slightly warmed milk, sugar and yeast and stir with a spoon until the yeast dissolves. Add 200gr of flour and begin to knead with the mixer hook until you get a cream. Then add the oil, salt and the remaining flour and knead until you get a homogeneous and elastic mixture.

BREAD PREPARATION

After the first rising time, deflate the dough with your hands and divide it into small pieces of about 33 gr, give it the shape of small balls by twirling the dough on the table and lay them as they are ready in the special pizza pans of Freddy.

FINISHING

Brush the bread with the milk and pass them in Freddy to rise for 60 minutes at 28ºC. Beat in a bowl an egg yolk with two tablespoons of milk and brush the small breads, finally decorate them with sesame seeds and poppy.

COOKING AND COOLING

Bake at 180°C for 18 minutes. Bake the breads and pass them in Freddy to cool for 30 minutes. After 5 minutes remove them from the pan, place them on the grill and let finish cooling.

FREEZING AND THAWING

The cooled breads will keep all their softness for days. If you prefer you can, once cooled, freeze them using the shock freezing function for 120 minutes and then store them in the freezer bag. If necessary, simply remove them from the freezer and thaw them in Freddy using the controlled thawing function for 30 minutes at 25°C.