Bocconotti calabresi
Instructions
The doses are for 19-20 bocconotti.
Begin to prepare the pastry: sift the flour pastry Board along with the yeast and a pinch of salt, then add the sugar and the zest of half a lemon.
Fairies the fountain in the Middle put lard, egg yolk and whole egg: worked quickly.
then wrap it in a sheet of wax paper and place in the refrigerator for about 30 minutes.
Meanwhile grease and flour 19-20 boat-shaped stencils, shake to drop the excess flour.
Spending the time necessary to roll out the dough drawing a sheet with a thickness of about 3 mm.
and coated with it, cutting stencils over the edge.
Distributed in small boats the jam minding leave free the dough on the Board.
Roll out the pastry cutouts and a sheet again: cutting off small pieces at a time on a small cutlery ' lid ' doing adhere well the dough around the edges.
Beat in whole egg dish and with it the strokes ' bocconotti ' surface.
Place it on a plate and place in the oven already warm (160 degrees) for about 30 minutes lasciandoveli: after cooking should be nicely browned on the outside and perfectly cooked inside.
Remove from oven, let cool and then levateli by: spolverizzateli molds with icing sugar dropped to rain from sieved, put them in a dish and serve.
Ingredients and dosing for 6 persons
- 250 g of jam
- 1 egg
- Icing sugar
- For the pastry:
- 250 G = = 00 white flour
- 125 g of granulated sugar
- 100 g of lard
- == 1 whole egg
- 1 egg yolk
- 1 lemon
- 1/4 sachet of yeast
- Salt
- For stencils:
- Butter
- Flour