1 kg and 200 g of wheat flour
10 tablespoons of sugar
1 tablespoon of salt
3 tablespoons (soup) of margarine
600 ml of milk
20 g dry organic yeast
In a large bowl, add warm milk, sugar, and butter; Mix well and add the eggs, the yeast and mix a little more.
Add 1 kg of wheat flour and salt; Mix very well and knead the dough for 10 minutes on a floured bench.
PS: This pasta is softer than traditional dough. While kneading the dough, add wheat flour so it doesn’t thicken.
Return the pasta to the bowl and cover with a cloth. Let her rest for 30 minutes. Next, divide the dough into 3 parts and wrap as desired.
Arrange in greased and floured form, cover again with a cloth and let rest for 50 minutes or until doubled in volume. Light to bake in a preheated oven, 180º C, for approximately 30 minutes or until golden.