The rosettes made with durum wheat (black Madonie variety) were created because I had this truly exceptional flour available, kindly provided by the Sicilian company Madre terra after winning a contest on the Facebook cooking group Associazione culturale terra mia cucina tradizioni cultura e società.
I didn’t know this flour before, but I must say it gave really great results, also because it has a very fine milling and is therefore excellent for any dough.
The recipe I propose requires a somewhat long proofing time but the result will make you look good.
Try making them yourself following my recipe and you’ll be satisfied!
If you make this or any of my recipes, send me the photos and I will publish them on my page with your name.
About 212 Calories per roll
- Difficulty: Medium
- Cost: Economical
- Rest time: 2 Hours
- Cooking time: 15 Minutes
- Portions: 10 panini
- Cooking methods: Electric oven
- Cuisine: Italian
Ingredients to make the Rosettes with durum wheat flour
- 1 oz Fresh baker's yeast (about 25 g)
- 1 1/3 cups Water (about 320 ml / 11 fl oz)
- 1 7/8 cups Durum wheat flour from the Madonie (about 220 g)
- 3 cups Type 0 flour (about 360 g)
- 3 heaping tsp Salt (heaping teaspoons)
- 1 1/3 tbsp Extra virgin olive oil (about 20 ml)
Preparation of the Rosettes with durum wheat flour
In the stand mixer or with whatever you have available, prepare the dough for the rosettes by placing the yeast and the lukewarm water in a container; let it dissolve for 5 minutes, then add the durum wheat flour and start mixing, then add the salt and mix well.
Add the type 0 flour while continuing to knead until you obtain a dough ball and work it for at least 10 minutes. Transfer it to a bowl and let it rise for about 3 hours, or until doubled.
Once it has risen, transfer it to a work surface, deflate it and work it again to obtain a dough ball.
Portion into balls of about 3.5 oz each (approximately 100 g), place them on a baking sheet lined with parchment paper and score the rosettes with an apple slicer (the one that divides into wedges). If you don’t have that tool, you can press the central circle with a bottle cap and make the side slashes with a knife blade.
Brush the rolls with extra virgin olive oil and let them rise for about 2 hours; they should roughly double in size.
Once risen, bake in a preheated conventional oven at 428°F (220°C) placing a glass of water on the baking tray with the bread; bake for about 15 minutes, checking for doneness.
