Crescentine or tigelle

To prepare crescentine (or tigelle), place the all-purpose flour 1 and cake flour in the bowl of a stand mixer 2 , then add the fresh yeast 3 .

Add the milk 4 and lard 5 , then start the stand mixer fitted with a dough hook at low speed 6 .

Once the initial ingredients are incorporated, slightly increase the speed of the mixer and add the water gradually 7 . At this point, also add the salt 8 and continue to pour in the water slowly 9 , ensuring it incorporates well into the dough.

After about 10 minutes, the dough will appear uniform, so you can also drizzle in the oil 10 . Let the mixer work for another 5 minutes. If it is still sticky, stop the machine and let the dough rest covered for 5 minutes. When the dough is smooth and elastic 11 , let it rise at room temperature for 3 hours or until doubled in size in a bowl covered with plastic wrap 12 .

After the rising time, lightly flour both the work surface 13 and the dough 14 and start rolling it out with a rolling pin 15 . If it shrinks back a lot while rolling, wait a few minutes to allow the dough to relax.

Once you've achieved a thickness of 1/5 inch 16 , cut out discs with a 3.5-inch diameter cutter 17 . Place the tigelle on a tray and let them rest for 20 minutes on parchment paper covered with plastic wrap. Leftover dough can be briefly kneaded again to make more tigelle 18 .

You are ready for cooking: heat your tigelliera, place the discs in the compartments, and cook for 5 minutes on each side 19 . Once the tigelle are golden and show the typical floral design 20 , transfer them to a tray lined with a cloth 21 and cover them with the same: this way, they will remain soft inside and crispy outside. Your tigelle are ready, just enjoy them plain or filled!