Pan meino or pan de Mej is a traditional dessert of Milan, with a crumbly texture and a sweet and creamy taste, perfect with a cup of milk or whipped cream. Traditionally it was prepared on April 23, the day of St. George who was the protector of milkmen; April 23 was the day on which contracts between milkmen and herders were renewed. Contract renewals were celebrated by offering the population a cup of cream accompanied by Pan de Mej as a sign of gratitude towards San Giorgio.
Ingredients for about 10 pan meini
- 3 eggs
- 300 gr. mais flour
- 150 gr all purpose flour
- 180 gr. row sugar
- 120 gr butter
- 1 sachet of yeast
- a pinch of salt
Method
- In a bowl combine the flour, sugar (set aside a big spoon to sprinkle the sweets before baking), salt and yeast.
- Add the eggs, mix well and stir in the soft butter.
- Knead with your hands until you get a soft and a little sticky dough.
- Line a dripping pan with parchment paper.
- Shape the dough into balls, give them a flat shape and place them on the oven tray spaced one from the other, as they will increase in volume as they cook.
- With a knife lightly cut the surface by drawing lozenges or small squares.
- Sprinkle with sugar and bake in a preheated oven at 170 degrees for 20 – 25 minutes.
- Allow to cool before serving accompanied by a glass of milk, whipped cream or a cup of tea. They are kept in a tin box.
