You will need
- 500 grams of flour kamut
- 120 grams of malt
- 120 ml of corn oil
- 40 ml of lukewarm water
- 100 ml of rice milk
- a pinch of salt
- 1 tsp vanilla
- 1/2 lemon (zest)
- 1 packet of yeast
- 20 grams of fresh yeast
- 1 jar of Peach & Amaretti Purèe Prunotto Mariangela Organic Farm
How to proceed
Dissolve the yeast in the water.
Mix the dry ingredients in a container and part add the malt with the oil.
Now together the dry ingredients and liquid working the dough until you get a smooth dough and soft.
Cover with a cloth and let stand for at least 1/2 hour.
After this time, take the dough and knead it with a rolling pin until you get a sheet of 5mm.
With a wheel cut into triangles. Place the jam at the base of the latter and rolled it all.
Let it sit for about 1/2 hour, then bake at 200 degrees for about 15 minutes …
(Thanks to Il Cucinotto)