Bigne con olio di semi

Bigne con olio di semi is a childhood favorite that evokes cozy memories. Its adaptations and history are fascinating. Love and attention are key to its flavor and quality. Family recipes hold a special place in our hearts.

I’m excited to share my recipe for bigne con olio di semi, a childhood favorite that brings back warm memories. This Italian pastry has inspired iconic dishes around the world and holds a special place in my heart.

Bigne con olio di semi reminds me of cozy childhood memories. The food we grew up with often evokes nostalgic emotions.

This pastry has left a mark on kitchens worldwide, inspiring iconic dishes. Its history and adaptations are fascinating.

My mother used to make a variant of this pastry with another ingredient that I still love. Family recipes hold a special place in our hearts.

Although this pastry may seem easy, the real secret lies in the careful selection and handling of ingredients. Love and attention are key to its flavor and quality.

Dificoltà Difficulty level: moderate
Tempo di cottura Cooking time: 45 minutes
Adatto ai bambini ✔️

INGREDIENTI

  • 1 cup water
  • 1/2 cup unsalted butter
  • 1/4 tsp salt
  • 1 cup all-purpose flour
  • 4 eggs
  • 1/4 cup vegetable oil

PROCEDIMENTO

  • Preheat oven to 400°F.
  • In a saucepan, bring water, butter, and salt to a boil.
  • Add flour and stir until mixture forms a ball.
  • Remove from heat and let cool for 5 minutes.
  • Add eggs one at a time, stirring well after each addition.
  • Stir in vegetable oil.
  • Drop spoonfuls of dough onto a baking sheet.
  • Bake for 20-25 minutes or until golden brown.

SERVIRE CON

Serve with coffee or tea for a delightful treat.

CONSIGLI

For best results, use room temperature eggs and avoid overmixing the dough.

I hope you enjoy making and savoring these delicious pastries as much as I do. Buon appetito!

Autore:
Beatrice