INGREDIENTS

Serves 24 rustici
600 g half 00 and half Manitoba flour
50 g sugar
7 g dry brewer’s yeast Mastro Fornaio PANEANGELI brewer’s yeast
250 ml warm water
125 g plain yogurt at room temperature
80 g sunflower seed oil
6.5 g fine salt
8 sausages sliced
​​speck, to taste
spreadable cheese
to taste diced cooked ham, to
taste diced provola, to taste
1 egg yolks
sesame or poppy seeds, to taste

For the dough
1-Prepare the 00 flour and the Manitoba flour in a large bowl. Add a sachet of Mastro Fornaio PANEANGELI brewer’s yeast equal to 7 g and two teaspoons of sugar. Mix well.

2-In another bowl pour the warm water, add the sugar, the sunflower seed oil, the jar of yogurt at room temperature and start mixing.

3-Little by little, we begin to incorporate the flour while continuing to mix. When we have added half of the flour, we add a teaspoon of salt and continue.

4-Knead with your hands to obtain a smooth and homogeneous dough. Place the dough in a clean bowl with a little flour on the bottom. Make a cross incision and cover with cling film.

5-Let it rise in a warm place until it doubles in volume, it will take about 2 hours.

6-After the leavening, we take the dough and work it for a few minutes on the floured surface. Then we roll out the dough with a rolling pin to obtain a thin and rectangular sheet.

rustic cheese and speck
1-Using a pasta cutter, cut out 6 strips a couple of centimeters wide. Prepare a 6-muffin pan with paper cups inserted inside.

2-Spread the cheese on each strip of dough and place a slice of speck on top. Then roll up the strip and place it on the paper cup.

rustici ai wurstel
1-Using the pasta cutter, we make 4 strips and then cut them in half to obtain 8 parts. We roll each strip along the wurstel and place it on a baking sheet lined with baking paper. We continue like this for all 8 strips of pasta.

rustici prosciutto e provola
1-Using a pastry cutter, or a glass, we obtain about ten discs from the dough. On each disc we place a couple of diced ham and a couple of diced provola. We close the disc on itself to form a little bag and place it on the baking tray.

2-Now we have all our rustici ready. To finish, brush with egg yolk and add sesame seeds and poppy seeds to taste.

3-Bake at 180 °C for 20-25 minutes with a static oven. Or at 170 °C for 20-25 minutes with a fan oven. During cooking the rustici puff up and become golden on the surface. At the end, let them cool for just a couple of minutes and we can enjoy them hot!

4-Try the mix of rustici from the panbrioche buffet and send me all your photos!