1. Twitter
  2. Facebook



    • 1 kg di farina di frumento
    • 250 gr di zucchero
    • 200 gr di burro
    • 3 tuorli d'uovo
    • 450 gr di latte
    • scorza di limone grattugiata
    • 100 gr di lievito di birra
    • 10 gr di sale


Stir the yeast into a little lukewarm water and mix with flour, adding salt and softened butter cut into pieces, the egg yolks, the sugar, the lukewarm milk. Mix to a soft, compact consistency, put on a hard surface, cover and let rise for about an hour, at 26°C. Knead for a few minutes and divide in half making two rolls, entwine them and join the ends to make a circle. Let rise for 45 more minutes at 26°C, brush with beaten egg and bake at 220°C for 15-20 minutes until it is golden brown.

The Brezdél can be stored in a dry place for two or three days. 


Navigando il sito tastetrentino.it acconsenti all'utilizzo dei Cookie. Per maggiori dettagli.