Penovani

Method

Dissolve the yeast and sugar in warm water and leave for 10 minutes until foamy. Mix flour and salt in a large bowl, then make a well and add the yeast mixture and melted butter. Knead for 10 minutes until smooth and elastic, then leave to prove for 90 minutes until doubled. Divide into 8 equal pieces and shape each into an oval roll. Place on a baking tray, brush with beaten egg, and sprinkle generously with sesame and nigella seeds. Leave to prove for 45 minutes. Bake at 200°C for 20-25 minutes until golden and hollow-sounding when tapped on the base.