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Girella with lemon marmalade and hazelnuts

Ingredients (for 20 girella):
For the mix
  • 1 egg
  • 40 g of seed oil
  • ½ packet of dry bear yeast
  • 160 g of lactose-free milk, less than 0,1% lactose
  • 350 g of a mixture of flour and starch, alternatively
    flour 00
For the filing

Cooking instructions:

on a pastry board place the flour mixed with baking powder, make a hole in the center in which you will pour the oil and egg. Begin to knead, adding little by little the milk, and work it until it will be smooth and homogeneous. Form a ball, cover with greaseproof paper and leave it in a worm place to let it rise for 90 minutes. Chop the hazelnuts with the cane sugar. When risen, place the dough on a pastry board, roll it out in a rectangular sheet about 5 mm high on which you will spread the lemon marmalade. Spread the hazelnuts, roll the dough over itself by the shortest side and cut the girella of about one cm long. Place them on a plate covered with greaseoproof paper and let them rise for 30 minutes in the oven with the light on. Then heat the oven at 180 ° C and brush the girella with a mixture of egg yolk and water. Bake for about 35 minutes until they are cooked and golden looking.

Author: Claudia
Blog: My ricettarium

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