Are you ready to become the hero of your kitchen? Get ready to amaze everyone with my homemade milk sandwiches, perfect for any occasion! Join me on this culinary journey and discover how to transform simple ingredients into small masterpieces of goodness.
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🍳 PREPARATION 🍳

Let's create the Dough of the Milk Sandwiches

Let's start the preparation of our milk sandwiches by putting the 00 flour and the Manitoba flour in the bowl of a planetary mixer fitted with a hook. Add the granulated sugar and the dehydrated brewer's yeast. We activate the planetary mixer and slowly add the milk, waiting patiently for all the ingredients to blend perfectly.

Let's incorporate the Butter into the Dough of the Milk Sandwiches

As soon as the dough twists around the hook and completely detaches from the sides of the bowl, it's time to turn the mixer back on and add the butter. Let's do it a little at a time, alternating it with the addition of salt. With about ten minutes of kneading, the result will be a smooth and elastic dough that has perfectly absorbed all the butter.

We form the Ball for Our Milk Sandwiches

Now let's butter the work surface. This simple trick will prevent the dough from sticking, making it easier to knead. We take the dough and form a ball, pulling the outer edges towards the center and rotating. The dough will now be ready for leavening.

Let the Milk Sandwich Dough Rise

The next step in the preparation of milk sandwiches is essential: leavening. We take a large bowl, butter it and put the dough in it. Let's bring it to rise in the oven with the leavening function. Once leavened, the dough will be perfect and ready to be worked.

We form the Panini al Latte

We obtain pieces of about 30 grams each from the leavened dough. With this dose you will get about 30 milk sandwiches. We crush each piece with the palm of the hand and then try to give them a shape with the thumb and little finger. The first 12 rolls are ready for the second leavening, which will last from 40 to 60 minutes.

Let's cook the Panini al Latte

Now our milk sandwiches are well leavened and ready to be baked. Gently brush them with a beaten egg and a spoonful of milk, being careful not to let them deflate. For an extra touch, we distribute some seeds on the surface of each one. Bake the sandwiches in a preheated static oven at 175 degrees for 15 minutes. Here are our delicious milk sandwiches ready!

🍳 INGREDIENTS 🍳
Ingredients for 30 sandwiches of 30 g each
For milk sandwiches
manitoba flour 250 g
flour 00 (W 190) 250 g
350 g whole fresh milk (at room temperature)
butter at room temperature 50 g
granulated sugar 60 g
salt up to 7 g
dehydrated brewer's yeast 7 g

To brush
eggs 1
whole fresh milk to taste
mixed seeds (poppy, pumpkin, flax, sesame, …)