Crescentine or tigelle

Instructions

1. 1

   To prepare the crescentine (or tigelle), put the flour and the flour in the bowl of the stand mixer, then add the fresh yeast.

2. 2

   Add the milk and the lard, then turn on the stand mixer with the dough hook at low speed.

3. 3

   Once the first ingredients are incorporated, slightly increase the speed of the stand mixer and add the water little by little. At this point, also add the salt and continue to pour in the water, making sure that it incorporates well into the dough.

4. 4

   After about 10 minutes, the dough will be uniform, so you can also pour in the oil. Let the stand mixer work for another 5 minutes. If it is still sticky, stop the machine and let the dough rest, covered, for 5 minutes. When the dough is smooth and elastic, let it rise at room temperature for 3 hours or until doubled, in a bowl covered with plastic wrap.

5. 5

   After the rising time, lightly flour both the work surface and the dough, and begin to roll it out with a rolling pin. If it shrinks a lot when rolling, wait a few minutes to allow the dough to relax.

6. 6

   Once you have obtained a thickness of half a centimeter, cut out disks with a cookie cutter with a diameter of 9 cm. Place the tigelle on a tray and let them rest for 20 minutes on baking paper covered with plastic wrap. The scraps of dough can be briefly re-kneaded to obtain other tigelle.

7. 7

   You are ready for cooking: heat your tigelliera, insert the disks into the compartments and cook for 5 minutes on each side. Once the tigelle are golden and have the typical flower pattern, transfer them to a tray lined with a cloth and cover them with the same: in this way, they will remain soft on the inside and fragrant on the outside. Your tigelle are ready, all that remains is to enjoy them alone or filled!