For the sponge cake:
- 6 ounces unbleached all-purpose flour
- 1/4 teaspoon instant yeast
- 1/4 teaspoon salt
- 1 tablespoon extra-virgin olive oil for greasing the bowl
For the first dough:
- 3 ounces unbleached all-purpose flour
- 1/4 teaspoon salt
- 1 tablespoon extra-virgin olive oil, plus extra for greasing
- 1 egg
For the second dough:
- 7 ounces unbleached all-purpose flour
- 1/3 cup sugar
- 3 tablespoons extra-virgin olive oil, plus extra
- 1/4 teaspoon salt
- 1 egg
- 3 ounces sultana raisins, soaked in warm water for 30 minutes
and drained
- 1/4 cup pine nuts
- 1/4 cup chopped candied citron
Make the sponge cake: Combine the flour, yeast, and salt in
a bowl. Add enough warm water to make a firm dough; knead for 5 minutes, or
until smooth, and place in an oiled and covered bowl to rise for 2 hours, or
until doubled. Make the first dough: Place the sponge on a counter and add the
flour, salt, olive oil, and egg; knead until smooth, about 5 minutes. Place
in an oiled bowl, cover, and let rise for 4 hours.
Make the second dough: Place the first dough on a counter
and work in the flour, sugar, olive oil, salt, egg, and enough warm water to
make a soft dough that does not stick to the hands. Work in the raisins, pine
nuts, and citron; knead for 15 minutes, cut into 12 pieces, and shape into oval
buns. Place on a lightly oiled baking sheet, cover and let rise for 6 hours.
Preheat the oven to 375°. Bake the buns for 15 minutes, or until golden. Serve
with white wine. Makes 12
Copyright © 2006, Italian Cooking and Living. All rights reserved.
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