Tigelle
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?
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Tigelle
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?
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| Servings | Prep Time |
| 30tigelle | 30 minutes |
| Cook Time | Passive Time |
| 8minutes | 1 hour proofing |
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Ingredients
- 1cup warm milk
- 2tablespoons active dry yeast
- 2pounds bread flour
- salt
- 6onces unsalted butter, melted
Instructions
- Dissolve the yeast in the warm milk. The milk should be warm to the touch.
- 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.
- Work and kneed the dough by hand. Add additional tablespoons of milk if needed, until you get a somewhat smooth, workable dough.
- Shape into a smooth ball and cover with a glass bowl for about one hour or until doubled in size.
- 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.
- Carefully arrange the discs onto a tray lined with greaseproof paper. Cover with a cloth and leave to proof for another hour.
- 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!
- Slice open and stuff with an array of cured Italian meats or cheeses.