Crescentine baked in tigelle molds

Ingredients

• 1 kg of type 00 wheat flour
• 500 ml of lukewarm water (or half water, half milk)
• 1 cube of fresh baker’s yeast (25 g) or 1 packet of dry yeast
• 1.5 tablespoons of salt
• 1 teaspoon of sugar

Mix the yeast and sugar in 100 ml of water and let it sit for 5 minutes.

Combine the salt and flour on a work surface, then pour in the dissolved yeast and knead, adding the remaining water gradually. The dough should be firm and not sticky.

Let it rise until it has doubled in volume, then knead again and form 50g balls each. Let it rest for another half hour.

Cook the crescentine in the special pan or in the modern electric version.