Ingredients
- two hundred g of flour
- 150g raisins
- one hundred g of bread dough
- fifty g of peeled almonds
- fifty g of walnuts
- fifty g of roasted hazelnuts
- fifty g of pinoli
- fifty g of dried figs
- fifty g of candied citron
- fifty g of candied oranges
- fifty g of wildflower honey
- fifty g of sugar
- five g of mixed seasonings
- two albums
- 1 saffron saffron
- olive oil
- Sell
Duration: 1h
Level: Half
Dose: Twelve people
For the recipe pangiallo, make a bowl with the flour on the counter. In the center we put the bread dough, the seasoning mixture, honey, sugar, a pinch of salt, twenty g of oil. Knead adding fifty g of water little by little and knead the mixture until you get a dough. Place it under an inverted bowl and let it rest while you continue to prepare.
Immerse raisins in water.
Prick more or less almonds, walnuts, hazelnuts, pine nuts, dried figs and candied fruits. Mix everything with the egg whites and the squeezed raisins.
Link this mixture into the dough, then divide it into 2 round buns. Place them on a baking sheet lined with parchment paper, sprinkle them with flour, cover with a kitchen towel and let them rest in a warm place for twenty-four hours.
Tangled up fifty g of saffron water, 1 tablespoon of flour and two tablespoons of oil. Brush the surface of the loaves with this mixture and bake at XNUMX ° C for about XNUMX minutes.
Recipe: Emanuele Frigerio, Texts: Laura Forti, Photos: Giacomo Bretzel, Style: Beatrice Prada
