Pan Mattino Recipe
Category: Yeast Breads
Serves: 6
Preparation Time: 20 minutes
Resting Time: 3 hours
Cooking Time: 25 minutes
Ingredients
| Ingredient | Quantity |
|---|---|
| Manitoba Flour | 600g |
| All-purpose Flour (00) | 400g |
| Whole Milk | 500ml |
| Butter | 70g |
| Acacia Honey | 70g |
| Fresh Brewer’s Yeast | 25g |
| Granulated Sugar | 160g |
| Salt | A pinch |
| Egg | 1 |
| Whole Milk (for glazing) | 15ml |
| Powdered Sugar | To taste |
| Sugar Granules (for topping) | To taste |
Instructions
Step 1: Prepare the Yeast
Begin by warming the whole milk to a lukewarm temperature. In a small bowl, dissolve the fresh yeast in a small portion of the warm milk (taken from the total quantity).
Step 2: Mix the Dough
In the bowl of a stand mixer fitted with a dough hook, combine the Manitoba flour and all-purpose flour. Add the dissolved yeast mixture to the flour, then pour in the sugar. Add a pinch of salt and mix everything together. Begin kneading the dough for about 7-8 minutes, until it becomes smooth, elastic, and homogeneous.
Step 3: Let the Dough Rise
Once the dough has been kneaded, place it in a clean bowl. Cover it with a cloth and let it rest in a warm area (like an oven with the light on) for approximately two hours. The dough should double in size during this time.
Step 4: Shape the Dough
After the resting period, the dough should have risen. Lightly flour a work surface and roll the dough out with a rolling pin into a rectangle, about half a centimeter thick.
To form croissants:
Cut a strip about 15 cm long and 8 cm high from the center of the rectangle, and then divide it into triangles. Make a small cut at the base of each triangle. Roll each triangle from the wide end to the point to form a croissant shape.
To form snail-shaped buns:
Cut the dough into strips about 2 cm wide. Roll each strip up tightly to form a spiral shape.
Step 5: Second Rising
Place the formed croissants and snail buns on a baking sheet lined with parchment paper. Allow them to rise again for about an hour, ensuring they expand and become puffy.
Step 6: Glaze and Bake
Preheat your oven to 180°C (350°F). In a small bowl, beat together the egg and 15 ml of milk. Once the dough has risen, brush the croissants and buns with the egg mixture to give them a golden, glossy finish.
Sprinkle sugar granules over the top of the buns for extra sweetness and crunch.
Bake for 20-25 minutes, or until the buns are golden and cooked through.
Step 7: Final Touches
Once baked, allow the buns to cool slightly. Dust with powdered sugar before serving.
Tips & Variations
- Storage: Pan Mattino can be stored in an airtight container for up to two days. To enjoy it fresh, warm the buns in the oven for a few minutes.
- Add-ins: Feel free to experiment by adding raisins, chocolate chips, or nuts to the dough for extra flavor.
- For a soft texture: You can add a tablespoon of milk powder to the dough for a softer, fluffier result.
This delightful Italian treat, with its soft, airy texture and sweet, buttery flavor, is perfect for breakfast or an afternoon snack with your favorite beverage. Enjoy!
