Recipes Recipes

Bread rings


Group Weight / Volume
Eusporo 400 g
Strong flour Τ70% 600 g
Sugar 80 g
Yeast 50 g
Princess margarine 40 g
Water (cold) 480 g


Place all the ingredients in the fast mixer and knead until an elastic dough is formed.

Indicatively, knead for 3 minutes at slow speed and 8 minutes at fast speed.

Rest for 5 minutes.

Cut into 100-120 g pieces.

Rest for 20 minutes.

Shape your dough in bread rings and decorate Seed Mix.

Proof for 20 minutes (±35°C/75%)

Bake at 210°C, with steam, for 22-25 minutes.

Bread rings