Provence is a region known to the whole world in the south of France. The sea, the sun, the extraordinary climate contribute to the fact that a huge number of fragrant and aromatic herbs grow in it. Provencal herbs have a unique spicy taste, go well with the first and second courses. Their presence in the dough makes baked goods unusually fragrant. Basil, mint, sage, oregano, rosemary combine perfectly and complement each other. To make a dough with Provencal herbs for crumpets, we need a little spices, a good mood and quite a bit of free time.
It is necessary
- -200 grams of milk
- -100 grams of water
- -salt
- - one tablespoon of sugar
- - yeast 1/4 stick
- -one egg
- - one teaspoon of Provencal herbs
- -flour
- - two to three tablespoons of olive oil
Instructions
Step 1
We knead the dough for our Provencal herb crumpet. Pour warm, not hot milk into deep glassware. Add one glass of flour, yeast, sugar and stir thoroughly. Cover with a clean towel and put in a warm place for twenty minutes. After the yeast ferments, add warm water, Provencal herbs and leave for another ten minutes.
Step 2
Then add the egg, salt, olive oil and stir everything thoroughly. Now we proceed to the most important stage of our work. We will add flour. Add flour until the dough stops sticking to your hands. Or it will be, but quite a bit. The main thing at this stage of cooking is not to shift the flour. The dough should be light and fluffy. We leave it alone, covering it with a towel so that the baking dough doubles in size,
Step 3
Divide the dough into four parts and roll out the crumpets, after sprinkling flour on the board. We keep them for another fifteen minutes. Then bake in a frying pan with a little olive oil, grease with butter and cover with a clean cotton napkin. The donut is ready. It can be consumed with honey, sour cream or milk. Or you can serve it instead of bread.
