Torta di mele al miele
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Ingridients:
1 tablespoon plus 1 teaspoon active dry yeast.
2 to 2 1/2 cups (320 to 400 grams) bread flour.
1 teaspoon pure vanilla extract.
3 large egg yolks.
2 tablespoons (30 grams) superfine sugar.
2 1/2 teaspoon table salt.
Calories: 579cal
Preparation: 2hours