the Bolognese Apennines and in the countryside is very typical for Christmas and usually, on this occasion, the jam is enriched with raisins, pine nuts and lemon zest.
The dough is homemade donut, a hard cheese, dipped in wine as indicated by the Simili sisters in the book Bread and sweet stuff ..
It is prepared with:
1 1 kg of flour - 375 g butter at room temperature - 25 g of lard - 350/400 g sugar - 50 g of milk - 10 grams of honey is not bitter, avoiding chestnut, heather and thistle - 5 g salt - 25 g of yeast chimico - 4 uova
Ingredienti per la pinza
400-450 g di pasta da ciambella, fredda
4 cucchiai di mostarda bolognese
4 cucchiai di marmellata di prugna nera
(oppure una qualsiasi marmellata di pasta dura che non bolla durante la cottura spaccando così la pasta)
1 uovo sbattuto
Fate un misto con le due marmellate.
Su un pezzo di carta ben infarinato fomate un rettangolo di pasta di circa cm 24 x 26 alto 1 cm low.
Cover the rectangle of dough with the jam all around leaving a freeboard of about a finger. Helping you with all the paper roll and transfer it on a baking sheet, lined with parchment paper or foil, keeping the water below.
Prop bending in the two tips below, and with a boxcutter tip held vertically, make 3-4 holes spaced planting the blade up to the pan.
Brush with beaten egg and bake at 180 degrees for 30-40 minutes.
When cooking, the center of the caliper must be a little 'hard to touch.
Once removed from the oven, I sprinkled with sugar.
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