World bread day 2010 : ciambelle al mosto di marino
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Ingredients
6
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Preparation
Preparation15 min
Cook time25 min
- If you do not have must but have two bunch of grapes smash (!) them with your hands and let them ferment for a couple of days covered with a clean cloth.
- When you see it bubbling strain it and cook it for 15 minutes on a low flame. Use a sourdough refreshed two hours before.
- Activate dry yeast dissolving it in 40 g of warm water (26 °). After some minutes, add two teaspoons of sugar and 50 g of bread flour and let rise for a quarter of an hour.
- In a bowl of an electric mixer, pour the must, the yeast, the sourdough, and the remaining bread flour (200 g).
- Mix on low speed until it comes together then for about 4 minutes at medium speed, cover and let rise for fifteen minutes, then turn on the mixer for a few seconds and cover again do this three more times.
- Meanwhile, soak the raisins in a little liquor and water. Beat eggs with sugar, add a pinch of salt and aniseed. At the end of the first rising, add all other ingredients, including remaining flour.
- Knead until the dough is smooth. Finally add the drained raisins . If you have time and desire, refrigerate for 12 hours. Otherwise you may let rise at room temperature.
- When the dough has doubled, cut from it pieces weighing 100 grams each. With floured hands, form each piece quickly in a tight ball, then drill it with a finger, and gently enlarge the hole without tearing.
- Place the buns on baking sheet. Cover with plastic wrap and let double in volume. Meanwhile turn the oven to 180 degrees. Bake the buns for about 12 minutes (even less, depending on the oven).
- When still warm brush with a thick syrup made with icing sugar and very little must.
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