Home Typical food and wine Recipes Desserts TORCOLO DI SAN COSTANZO RECIPE
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Desserts

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TORCOLO DI SAN COSTANZO RECIPE PDF Print E-mail

 

Ingredients:

600 g flour

330 g lukewarm water

170 g sugar

170 g candied citron

85 g extra virgin olive oil

85 g butter

170 g sultanas

170 g pine nuts

One egg

25 g beer yeast

Anise seeds to taste.


Preparation:

Put the flour into a bowl in a mound. Put the beer yeast in the middle and mix with some lukewarm water. Knead the dough for a few minutes and put it back in the bowl in a warm place, away from draughts.

When the dough has doubled in volume, tip it out onto a bread board, flattening it slightly with the palm of your hand.

Add the candied citron, cut into little cubes, along with the sultanas, pine nuts, oil, butter, sugar and two spoonfuls of anise seeds.

Knead the dough for about ten minutes. At this point, roll it into a ring shape.

Put it into a buttered cake tin and leave it to rise again for about three hours in a warm place, away from draughts, over a pan of boiling water to facilitate levening.

Brush the surface with egg yolk and, using the tip of a knife, lightly make five cuts in the dough. Cook in a hot oven (180°C) for about 45 minutes.

Suggestion: Umbrian Vinsanto liqueur goes well with this cake.


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