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Coroa de espelta

Coroa de espelta
4.8 12 ratings
Prep. 25 min
Total 4 h
10 doses
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Ingredients

Massa fervida
  • leite
    125 g
  • farinha de espelta tipo 630
    25 g
Massa principal
  • leite frio
    245 g
  • farinha de espelta tipo 630
    500 g
  • sal
    1 c. chá de
  • fermento de padeiro fresco
    10 g
  • açúcar mascavado
    70 g
    70 g açúcar amarelo
  • manteiga s/ sal fria cortada em pedaços, mais q.b. p/ untar
    50 g
  • ovo p/ pincelar
    1
  • Amêndoa laminada q.b. p/ polvilhar
  • Pérolas de açúcar q.b. p/ polvilhar

Difficulty

medium

Nutrition per 10 doses

Sodium 2653.4 mg
Protein 99.8 g
Calories 11442.1 kJ / 2734.7 kcal
Fat 71.1 g
Fibre 58.9 g
Saturated Fat 37.2 g
Carbohydrates 460.6 g

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Also featured in

Pão artesanal 43 Recipes
Portugal

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