Crescentone or crescenta
10 minEasyCrispy Breadsticks
Breadsticks are crisp and crumbly, perfect for serving with cured meats and cheeses during a delicious homemade aperitif.
- Difficulty
- Easy
- Prep Time
- 20 min
- Cook Time
- 10 min
- Servings
- 4 people
Ingredients
- Active Dry Yeast, 1 bag
- flour (type 0), 250 g
- lukewarm milk, 1 glass
- butter, 140 g
- egg yolks beaten with milk, 2
- salt, to taste
Method
In a bowl, mix the active dry yeast dissolved in the milk with one tablespoon of flour. Shape the mixture into a ball and let it rest in a warm place for 2 hours.
Work the butter with a wooden spoon until it starts to pull away from the sides of the bowl.
Place the flour on a work surface in a mound, add the risen dough ball, the butter, the required amount of milk, and the salt, then knead until you obtain a firm and smooth dough.
Shape the dough into thin breadsticks about 15 cm long and place them well spaced on a baking tray lined with parchment paper.
Brush them with the egg yolks beaten with milk and sprinkle lightly with coarse salt.
Let them rest for 30 minutes, then bake at 220°C (425°F) for about 10 minutes, or until nicely golden.
They are wonderful served as an aperitif with cheeses and cured meats.
Work the butter with a wooden spoon until it starts to pull away from the sides of the bowl.
Place the flour on a work surface in a mound, add the risen dough ball, the butter, the required amount of milk, and the salt, then knead until you obtain a firm and smooth dough.
Shape the dough into thin breadsticks about 15 cm long and place them well spaced on a baking tray lined with parchment paper.
Brush them with the egg yolks beaten with milk and sprinkle lightly with coarse salt.
Let them rest for 30 minutes, then bake at 220°C (425°F) for about 10 minutes, or until nicely golden.
They are wonderful served as an aperitif with cheeses and cured meats.
