Ingredients:
100g milk (you can use whole or semi-skimmed milk)
½ sachet of dry baker’s yeast (about 5-7g)
280g FiberPasta flour (or substitute whole spelt flour)
1 egg + 1 yolk for glazing
50g stevia (or coconut blossom sugar if preferred, although this increases the GI)
½ teaspoon fine salt
40g softened semi-salted butter (at room temperature)
1 tablespoon orange blossom water
Slivered almonds for decoration
🔪 Instructions:
1️⃣ Yeast activation:
In a small saucepan, warm the milk until it is barely warm (no more than 37°C so as not to kill the yeast).
Add the dry baker’s yeast, mix gently and leave to rest for about 10 minutes. You should see a foam forming on the surface, which indicates that the yeast is active.
2️⃣ Preparation of the dry ingredients:
In a large bowl, sift the FiberPasta flour to avoid lumps. Add the salt and stevia. Mix well with a wooden spoon to evenly distribute the ingredients.
3️⃣ Liquid mixture:
In a separate bowl, beat the egg (keep the yolk for the egg wash) and add the orange blossom water. Once the yeast has boiled, add this mixture to the bowl with the dry ingredients.
4️⃣ Incorporating the butter:
Add the softened butter to the dough. If your butter is too hard, you can cut it into small pieces to make it easier to incorporate. Knead the dough by hand for about 10 minutes or using a stand mixer with a dough hook for 5 minutes. The dough should become smooth and elastic.
5️⃣ First rise:
Place the dough in a lightly oiled bowl, cover it with a clean tea towel or plastic wrap, then let it rise in a warm place (such as near a radiator or in a turned off but warm oven) for 1h30 to 2h. The dough should double in volume.
6️⃣ Degassing:
