Desserts from Italy
translated by Italian with
The unfailing protagonist of the Christmas holidays in a simplified version!
First we prepare the leavening product by dissolving the 5 gr of yeast in 100 ml of warm milk, adding a pinch of sugar and 150 gr of flour. (Note, you can also use flour 0 or 00).
Knead with a spatula and then with your hands, creating a pallet that we will leave to rise for at least two hours.
Meanwhile, put the raisins in a bowl and add the liqueur or orange juice, let it macerate covering the bowl with the film.
Let's start the leavening and put it in the bowl of the kneader with 2 slightly beaten eggs, half the warm milk in which we have melted the yeast and the orange zest. Add the flour, sugar and a pinch of salt.
We begin to knead at low speed, when the dough is tied add the soft butter into small pieces, little by little. The dough will seem sticky.
Let it knead at medium speed for five to ten minutes, until a more tied dough is obtained. If it were too hard, let's add the milk we kept aside. Lay down on the work surface and distribute the raisins and chocolate chips.
We create a pallet by kneading the dough to distribute the filling. Let's rise until doubling. My left it to rise for six hours, inside the oven off.
I portioned and placed in the paper cutters, but you can also use a cake pan. Also in this case let it rise until doubling, I put them to leaven at 23 and I baked them the following morning.
Brush with the beaten egg or butter, if you want to add some almonds to flakes or sugars before baking in a hot oven at 180 degrees for 30 minutes.
To make them cool, squeeze with a skewer's iron a little less than half a centimeter from the base and place on a support (I used two boxes of cereal), letting them cool downside. This helps him not to lose the alveolation.
Let it cool completely before removing and cutting!