- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 10 Hours
- Preparation time: 10 Minutes
- Portions: For 900 g of dough
- Cooking methods: No cooking
- Cuisine: Italian
- Energy 134.89 (Kcal)
- Carbohydrates 23.63 (g) of which sugars 4.55 (g)
- Proteins 3.16 (g)
- Fat 3.58 (g) of which saturated 1.34 (g)of which unsaturated 2.01 (g)
- Fibers 0.73 (g)
- Sodium 216.63 (mg)
Indicative values for a portion of 50 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Storage
The Palermo pastry dough can be left to mature in the fridge for a day, given the small amount of yeast, but before using it, you need to acclimate it for at least 2 hours.
Tips
To prepare the Sicilian pastry dough you can use honey instead of sugar, about 50 g.
You can increase the amount of yeast to shorten the rising times.
Lard cannot be replaced as it is what gives softness and lightness to the dough.
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