Tigelle are round breads made with very simple ingredients and typical of the Apennines in the Modena area in Emilia Romagna. You can fill them as you please!
40gramsbutterif you don't want to use butter, replace with 30-35 grams of extra virgin olive oil
10gramssalt
Instructions
First, dissolve the dry yeast into lukewarm water and milk.
In a bowl, add flour and create a hole in the center. Pour the liquid ingredients (with the yeast dissolved in them) into the hole.
Start working the dough with your hands and, after some minutes, add the softened butter and the salt.
Keep working until the dough is soft and elastic. This will take some time and the dough will feel rather dry in the process.
Cover well and let it rest and grow for a couple of hours.
Roll out the dough to a thickness of 5mm and start shaping your tigelle by using a biscuit cutter.
Place your tigelle on a floured surface, cover them, and let them rest for 30 minutes more.
Cook them in your tigelliera, over medium-low heat, and cook for 3-5 minutes on both sides. Alternatively, use a normal pan and cook them over medium heat for 3-5 minutes on both sides, or bake in the oven at 200°C for about 10 minutes.
Let the tigelle cool slightly, slice open, and stuff with your choice of ingredients.
Notes
The key for cooking is that the tigelle need to puff up and turn golden brown.