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Pigeoncater
 
 
4 ServingsPTM20 min

Pigeoncater


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Directions

  1. Mix the flour, the yeast and milk and let rest for about 20 minutes at room temperature.
  2. Knead in the salt and the caster sugar, form a ball and let it rise for 15 minutes.
  3. Take 4 bread rollenter size of a golf ball from the dough. Form a long oval on the floured surface of the rest of the dough.
  4. Shape of the dough balls 4 strung and roll them into spiral spheres. Put them against the corners of the oval.
  5. Brush the dough with the egg, mixed with 1 tablespoon of water. Repeat this after 5 minutes and let the dough rest for 15 minutes.
  6. Place the dough on the baking tray and cover for approx. 45 minutes.
  7. Then cut the side of the dough into a zigzag pattern and make lines or waves on the top with a sharp knife. Leave to rise for another 45 minutes.
  8. In the meantime, preheat the oven to 200 ° C. Put the bread in and lower the oven temperature to 180 ° C. Fry the bread until golden brown for about 35 minutes.


Nutrition

595Calories
Sodium0% DV0g
Fat6% DV4g
Protein42% DV21g
Carbs39% DV117g
Fiber0% DV0g

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