Buccellato
Instructions
Even today seen in Sicily Sun dried figs and tucked in long strands of twine or ' made ', i.
e.
pierced in Reed skewers.
Some of these will be used in the winter to make the buccellati, Christmas cakes which, even today, contrasting with the Panettone and pandoro Nordic.
The ' cucciddàtu ' has an ancient origin and a certain ancestor in ' panificatus '.
Its name comes from the late Latin buccellatum, IE bread turn into buccelli, bocconi, for its softness.
There are different variants for shapes and sizes: in Palermo ' ammara-panza ' are bad types of buccellati which serve to fill the stomach.
Mix in a bowl the flour, butter, sugar and spoon of Marsala and mix everything with your hands.
Let the dough rest for about an hour and then roll out the dough with a rolling pin.
Prepare Meanwhile the stuffing made from dried figs, raisins, sultanas, almonds, pine nuts, orange zest, sugar, cloves and a pinch of pepper.
All finely comminuted by mixing with a little sugar.
Wrap the filling in the dough, giving shape to donut on which make of small incisions.
Brush with egg yolk and bake for twenty minutes.
When it has cooled, decorate with icing sugar, bits of pistachio and candied fruit.
Ingredients and dosing for 4 persons
- 300 g of flour
- 125 g of butter
- 50 g of sugar
- 1 tablespoon of marsala wine
- 300 g of dried figs
- 200 g of raisins
- 100 g of sultanas
- 50 g of shelled walnuts
- 30 g of pine nuts
- 30 g of candied orange zest
- 50 g of sweetened
- 3 cloves