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Panbauletto vortex recipe of 09-11-2016 [Updated on 12-02-2018]
The Panbauletto vortice is a new catchphrase of the Facebook group of Misya's recipes, the first to have proposed it on the group was Chiara Gelmetti, from there then everyone did it a bit, including me;) The dough has a semi base wholemeal with inside a whirlwind of cocoa dough, on the surface instead we find nice oat flakes. The effect is very nice to see and the taste is very special. Served in the morning for breakfast with a thin layer of jam on the slices, this one bread will make you start the day with a smile. Today I am still in Milan, today I admit that the tiredness is a bit felt and I can't wait to go home and hug my puppy. I leave you now to the recipe and I wish you a sweet day: *
How to make the whirlwind panbauletto
Put the flours in a bowl, make a hole in the center and pour the yeast dissolved in warm water.
Knead the dough and add sugar, oil and salt.
Continue to knead until you get a homogeneous dough.
Now remove a small portion of about 100 grams to which you will add the cocoa.
Mix and if the dough has difficulty absorbing the cocoa, add a tablespoon of water.
Then put the dough in two different bowls, cover them with cling film and let them rise for 1 hour and a half.
Once you have taken the dough, roll them out, one at a time, on a surface with rice flour.
Form two rectangles of approximately 27x35 cm.
Then overlap the cocoa dough on the light one and start rolling, sealing well at each turn.
Transfer the rolled dough into a loaf pan lined with parchment paper.
Cover with cling film and let it rise again for 2 hours.
Brush the surface with milk and sprinkle with oat flakes.
Bake in a pre-heated static oven at 180 ° C for 35 minutes or until lightly browned.
Let your vortex panbauletto cool before cutting it into slices and serving it.