Miquette with brocciu

• Make a sourdough: Mix 60g warm water + 40g flour + 1 teaspoon sugar plus the yeast. Leave to rest at room temperature for about 1 hour.

• In the bowl of a food processor, combine the flour yeast, eggs, brocciu, olive oil, sugar, «Cédratine et ses tartines», citron petals and salt.

• Knead for 10 mins at medium speed, leave to rest for 10 mins, then knead again for 10 mins + 5 mins at higher speed. The texture of your dough should be elastic.

• Leave the dough to rest in the fridge for at least 4 hours (or overnight).

• Shape your “miquettes” (two large ones, 4 small ones...).

• Leave to rest for about 2 hours (in the oven when it is turned off).

• Brush the cakes with an egg yolk + milk and granulated sugar.

• Bake for 20 minutes at 180°C fan oven