Filling
8 pieces of crispy bacon, finely chopped
150 g fresh ricotta cheese
1 pinch of salt
2 cloves of garlic, finely chopped
1 tablespoon olive oil
1 small red bell pepper, seeded and finely chopped
3/4 cup finely chopped pickle relish
Dough
1 tablet of biological yeast
3 12 tablespoons milk
2 cups all-purpose flour
2 tablespoons butter
3 egg yolks
1 teaspoon vanilla extract
1 pinch of salt
3 1/2 tablespoons cold water
Accessory
Water sprayer
Filling
8 pieces of crispy bacon, finely chopped
150 g fresh ricotta cheese
1 pinch of salt
2 cloves of garlic, finely chopped
1 tablespoon olive oil
1 small red bell pepper, seeded and finely chopped
3/4 cup finely chopped pickle relish
Dough
1 tablet of biological yeast
3 12 tablespoons milk
2 cups all-purpose flour
2 tablespoons butter
3 egg yolks
1 teaspoon vanilla extract
1 pinch of salt
3 1/2 tablespoons cold water
Accessory
Water sprayer
Filling
In a hot skillet, cook the bacon until crispy
Drain on paper towels and set aside
Mash the ricotta cheese and season with salt, garlic, and olive oil. Reserve
Dough
1
In one bowl, dissolve the yeast in milk
In another bowl, mix together flour, butter, and vanilla extract
Create a depression in the center and add the egg yolks and yeast mixture
Mix with a fork
Transfer the dough to a clean surface, add salt, and knead, gradually adding cold water as needed
Knead until you get an elastic and smooth dough
Dust the surface with flour, shape into a ball, and dust again
Cover with plastic wrap and let rest for half an hour
2
Press down the dough with your palm and knead to remove excess air
Divide the dough in half and use a rolling pin to open each half to a rectangle 0.5 cm thick
Fill each piece of dough with ricotta cheese and crispy bacon, cover with chopped bell pepper and pickle relish, and roll up
Fold the ends down and place on a baking sheet dusted with flour
Let rest for another 20 minutes
3
Preheat the oven to 180°C for 15 minutes
Spray each baguette with water and use a knife to make three diagonal cuts on the surface of each baguette
Bake in the oven for 30 minutes or until golden brown
Recipe by Amanda Girão, student at Anhembi Morumbi