zuccone bread

zuccone bread
 
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This recipe was uploaded
by madamada

 
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Ingredients

Ingredients
Method
 
  • sourdough
  • yeast
  • barley flour
  • some manitoba flour
  • a handful of pumpkin
  • salt
  • sugar
  • melted butter
  • raisins
  • grinded almonds
  • egg's' white
  • figs marmellata
It all started because of some pumpkin left............... with the aid of sourdough I use for plain bread I kneaded together after supper some additional yeast and a handful of manitoba flour, to have more taste a handful of barley flour. I let a handful of raisins boil 1 minute then drained them, let them dry and put them as well in the dough with some sugar, not more than a handful, a little (60 gr.??) melted lukewarm butter.
I let it rise all night and after breakfast I decided what I could spread on my yellow sunny dough.
I put some almonds in the mixer to have a flour like stuff and dusted the surface I had roll pinned to a rettangolo. Then added 3/4 of a jar of figs marmellata. This is the moment when you fold it like a strudel and lay on the oven tray like a Gubana in a strict snail shape.
That's it.I let it rise till lunch time and then brushed with some eggwhites and sprinkled with additional sugar, some almonds flour as well
Into the oven 5 mins at 250° and 45 mins at 160°

Next time I must keep more attention to the oven temperature the crust is too dark because of the sugar content.
Any suggestions???

zuccone bread

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alt

This recipe was uploaded by madamada

 
 
when you make gnocchi with pumpkin keep some for doing this amazing sweet bread

Method


It all started because of some pumpkin left............... with the aid of sourdough I use for plain bread I kneaded together after supper some additional yeast and a handful of manitoba flour, to have more taste a handful of barley flour. I let a handful of raisins boil 1 minute then drained them, let them dry and put them as well in the dough with some sugar, not more than a handful, a little (60 gr.??) melted lukewarm butter.
I let it rise all night and after breakfast I decided what I could spread on my yellow sunny dough.
I put some almonds in the mixer to have a flour like stuff and dusted the surface I had roll pinned to a rettangolo. Then added 3/4 of a jar of figs marmellata. This is the moment when you fold it like a strudel and lay on the oven tray like a Gubana in a strict snail shape.
That's it.I let it rise till lunch time and then brushed with some eggwhites and sprinkled with additional sugar, some almonds flour as well
Into the oven 5 mins at 250° and 45 mins at 160°

Next time I must keep more attention to the oven temperature the crust is too dark because of the sugar content.
Any suggestions???
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