Pignola
Ingredients
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1 cup golden raisins
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2 oranges, grated zest and juice
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2 3/4 cups flour
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1 teaspoon salt
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1 1/4 sticks unsalted butter, diced
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2 large eggs, beaten
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2 tablespoons tepid water
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1 package yeast
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1 cup slivered almonds, toasted
Method
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Soak raisins, zest and juice overnight.
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Mix flour and salt in mixer bowl. Add butter and mix until butter is broken and distributed through flour. Add yeast and mix.
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Add eggs to orange juice mixture and add to flour mixture. Mix on low speed until dough comes together. Change to dough hook and knead with mixer for about 5 minutes adding more flour if necessary, 1 tablespoon at a time until pliable but not sticky.
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Place in bowl and cover. Allow to rise until double for about 3 hours or overnight in the rifrigerator.
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Turn out the risen dough onto a floured work surface. Gentle knead in the almonds until they are well distributed.
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Shape the dough into a round and then pat into a disk about 1 1/2 inches thick and 8 inches in diameter. Place on a prepared baking sheet.
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Place baking sheet into a plastic bag and inflate. Allow to rise until double in size about 1 hour (longer if dough has been in the refrigerator).
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Meanwhile, preheat the oven to 375F. When dough has risen place in oven for about 35 mionutes to bake unil golden brown and sounds hollow when tapped underneath. Transfer to a wire rack and dust with powdered sugar. Let cool.
Notes
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Description:
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"A wonderful Italian breakfast bread."
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SERVINGS: 1
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SOURCE: Linda Collister
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