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Tigelle

Tigelle
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Have you ever had Tigelle? They resemble an English muffin. They are the ultimate happy family dinner. Cut, stuff, enjoy. Prosciutto, mortadella, soft farm cheese, salame, rucola...endless pleasure. Did I mention Nutella?
Servings Prep Time
30 tigelle 30 minutes
Cook Time Passive Time
8 minutes 1 hour proofing
Servings Prep Time
30 tigelle 30 minutes
Cook Time Passive Time
8 minutes 1 hour proofing
Tigelle
Yum
Print Recipe
Have you ever had Tigelle? They resemble an English muffin. They are the ultimate happy family dinner. Cut, stuff, enjoy. Prosciutto, mortadella, soft farm cheese, salame, rucola...endless pleasure. Did I mention Nutella?
Servings Prep Time
30 tigelle 30 minutes
Cook Time Passive Time
8 minutes 1 hour proofing
Servings Prep Time
30 tigelle 30 minutes
Cook Time Passive Time
8 minutes 1 hour proofing
Ingredients
  • 1 cup warm milk
  • 2 tablespoons active dry yeast
  • 2 pounds bread flour
  • salt
  • 6 onces unsalted butter, melted
Servings: tigelle
Instructions
  1. Dissolve the yeast in the warm milk. The milk should be warm to the touch.
  2. In a large bowl, add the flour and salt. Add the eggs and milk with yeast, the melted butter and stir gently. I like to start the initial process in a bowl and finish by kneading the dough on a pastry board.
  3. Work and kneed the dough by hand. Add additional tablespoons of milk if needed, until you get a somewhat smooth, workable dough.
  4. Shape into a smooth ball and cover with a glass bowl for about one hour or until doubled in size.
  5. Tip the dough out onto a floured surface and roll out to I/4 of an inch thick. Use a small cutter to cut into neat discs. Re-roll out trimmings and cut out more circles until all the dough is used.
  6. Carefully arrange the discs onto a tray lined with greaseproof paper. Cover with a cloth and leave to proof for another hour.
  7. Place a nonstick frying pan over a medium-high heat and allow to come to temperature. Cook the tigelle for about 4 minutes each side until puffed up and slightly charred. Or Use and Arepa maker if you own one!
  8. Slice open and stuff with an array of cured Italian meats or cheeses.
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