It's been a while that I wanted to redo these delicious sweets.
waiting to find the right moment ... The famous
quiet afternoon .....
The day I knew I would not be disturbed during the preparation and rising ......
.......'s Saturday morning, I was alone at home alone = (.... without physical support and moral) with two
Tituzze not exactly the happiest mood: Tituzzina Tituzza on antibiotics and fever, the house at risk complaint to social services and occhiai and arriving at the knees after a week to make small hours (..... no, no partying for me!)
not .. I know what strange reason at 10.30 this Saturday, I finally felt inspired and so I started the company !!!!!!
250 gr flour 300 gr flour manitoba
00 (a recipe included 250 gr) 25 gr yeast
dibirra (recipe 15 grams) 1 teaspoon salt
90 g sugar 70 g butter 150 ml water
150 ml milk 1 egg yolk, orange zest
To Filling:
70 g brown sugar 90 g
amndorle
2 chopped handful of raisins soaked in rum and water and then squeezed
2 tablespoons plain yogurt 1 teaspoon of cinnamon powder.
I mixed all the ingredients (yeast, I first dissolved in warm milk), leaving finally the butter and worked vigorously for 15 minutes on a work surface.
I put the dough to rise in a citole coated film few hours (up to double anyway)
I then resumed the dough and I cling to the shape of a rectangle in a thickness of about 1 \\ 2 cm.
I have spread the stuffing in the center made by mixing together all ingredients.
I rolled the dough around itself resulting in a sausage.
I then cut in slices about 2 cm. I placed the
swivels well apart on a baking sheet lined with parchment paper and let rise again 1 Oretta.
I bake at 180 degrees for about 20 minutes. Still Hot
I brushed with a warm solution of water and sugar in equal parts boiled for 5 minutes.
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