World Bread Day 2010: kanelbullar con lievito madre

Anche quest’anno parliamo di pane, e prepariamoci a leggere tantissime ricette a riguardo su tutti i blog che parteciperanno per il quinto anno all’iniziativa di Zorra sulla giornata mondiale del pane.

Continua l’avventura con il lievito madre, come potrei tornare indietro? I panifici di zona mi vedono ormai così di rado da pensare che io sia una turista 🙂

Ho pernsato di pubblicare, per questa quinta edizione del WBD, la ricetta dei kanelbullar trovata tanti anni fa su it.hobby.cucina, adattata all’uso con il lievito madre.

Kanelbullar / 2

Gli ingredienti per l’impasto:
– 250g di pasta madre appena rinfrescata (di consistenza media, non troppo soda ma nemmeno liquida, idealmente ottenuta con 100g di acqua e 150g di farina)
– 150ml di latte tiepido
– 75g di burro fuso
– un pizzico di sale
– 120g di zucchero
– 400g di farina (attenzione può essere necessaria più o meno farina a seconda della consistenza del lievito madre)

Gli ingredienti del ripieno:
– 50g di burro morbido (pomata)
– 60g di zucchero
– abbondante cannella macinata

Gli ingredienti della guarnitura:
– 1 uovo sbattuto
– zucchero in granella

Sciogliere la pasta madre con il latte tiepido. Aggiungere il sale, lo zucchero e il burro fuso.
Incorporare la farina, impastare a lungo per ottenere una pasta liscia e omogenea. Far lievitare in un luogo riparato e tiepido, per esempio il forno appena scaldato e poi spento, fino a che la pasta sarà triplicata di volume.
La temperatura di lievitazione è importante: il burro nell’impasto non deve solidificare, per cui può essere necessario mettere un pentolino di acqua bollente sul fondo del forno, per tutte le fasi della lievitazione.
Stendere la pasta in un rettangolo più lungo che stretto, spennellare la superficie con il burro, cospargere di zucchero e cannella.
Avvolgere la pasta a salsicciotto da cui tagliare delle fette, che saranno adagiate su una teglia (imburrata e infarinata oppure cosparsa di carta forno), distanziate tra loro. Rimettere nel forno a lievitare ancora un po’.
Accendere il forno alla massima temperatura (250) e far scaldare bene. Spennellare con l’uovo sbattuto le fette, cospargerle di granella di zucchero e cuocere per pochi minuti, circa 5 ma è bene controllare che i kanelbullar non si colorino troppo in superficie.
Sfornare e far raffreddare su una gratella per dolci.

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