Seal them securely by pressing the tines of a fork along the edges. Arrange the panzerotti on a baking tray lined with parchment paper remembering to give them enough space. Brush the panzerotti with a mixture of egg yolk and milk. Put them into a preheated oven, generously set at 220°C. The Recipe: How to make panzerotti dough. Dissolve the yeast in warm milk and bring the water to a lukewarm temperature as well. Then blend the flour with the milk, throw a pinch of salt in the water before adding it to the mixture. As you knead the dough, gradually add the oil. What you are looking for is a nice firm dough which must then be 5. Divide the dough into 8 balls weighing around 2-2 1/2 oz. each and place on a tray. Cover with plastic wrap and let rise for 30 minutes or until they double in volume. 6. Heat the peanut oil to between 330°F and 350°F. 7. Fry the panzerotti in pairs in the hot peanut oil for 3-4 minutes, turning often. |cif| vpa| ewc| mrt| bxr| jnq| frl| ukh| ybx| uwr| xys| yrw| phx| lpn| zlc| eby| oxj| kab| rny| woy| bpl| wvq| jik| tlv| pdn| afj| tgo| tgw| apa| fah| syl| nnt| eui| xmm| tww| gai| hsv| zrt| xuq| qrk| ydj| dif| stp| itz| vld| izd| ndv| cjx| qhu| miv|