Ginger Panini (Gingerbread)
Procedure
Ingredients · Servings 4
- 400 g 00 flour
- 1 sachet of ginger
- 60 g Sugar
- 0.5 teaspoon cinnamon
- 0.5 teaspoon nutmeg
- 40 g Panna acida
- 1 sachet of baking powder
- Egg
- Red rice
- 2.5 tablespoons butter
- 150 ml Latte
- Raisins
- 0.25 tablespoon salt
Method · 3 h
- In a small saucepan, bring the milk and 60 grams of sugar to a boil. Once the sugar has dissolved, add the saffron. Turn off the heat and let it cool. Add...
- In a small saucepan, bring the milk and 60 grams of sugar to a boil. Once the sugar has dissolved, add the saffron. Turn off the heat and let it cool. Add...
- In a small saucepan, bring the milk and 60 grams of sugar to a boil. Once the sugar has dissolved, add the saffron. Turn off the heat and let it cool. Add...
- In a small saucepan, bring the milk and 60 grams of sugar to a boil. Once the sugar has dissolved, add the saffron. Turn off the heat and let it cool. Add...
- In a small saucepan, bring the milk and 60 grams of sugar to a boil. Once the sugar has dissolved, add the saffron. Turn off the heat and let it cool. Add...
- In a small saucepan, bring the milk and 60 grams of sugar to a boil. Once the sugar has dissolved, add the saffron. Turn off the heat and let it cool. Add...
- In a small saucepan, bring the milk and 60 grams of sugar to a boil. Once the sugar has dissolved, add the saffron. Turn off the heat and let it cool. Add...
In a small saucepan, bring the milk and 60g of sugar to a boil. Once the sugar has dissolved, add the saffron. Turn off the heat and let it cool. Add the yeast and wait 5 minutes.
In a bowl, combine the flour, 1 tablespoon of sugar, the spices, the salt, 2 eggs, the butter, and the milk. Mix first with a spoon and then with your hands until the dough forms a ball.
Cover with cling film and let it rise for at least 1 hour.
Once the time has passed, first make some small rolls and then roll the two ends to make an S.
Place some raisins on top and let it rise in the oven with the light on for 30 minutes.
Bake at 180° in a preheated oven for 10-15 minutes.
Serve them with a cup of tea.
