Zuccherini di Bettona
Typical Christmas recipe in Bettona, also called "zuccarini" according to the local dialect.
- 1 egg
- 1 Kg flour
- 200 gr sugar
- 200 gr raisins
- 1 cup of milk
- 1 cup of extra-virgin olive oil
- 100 gr aniseeds
- 50 gr brewer's yeast
- 1 lemon's grated skin
Mix flour with sugar and pour the mixture onto your working surface, form a well in the middle of the mound of flour. Add the brewer's yeast previously melted into tepid water, mix with milk and olive oil. Work the mixture till you have a fairly firm dough. Place it into a large bowl and let it rise for a couple of hours at a warm temperature. When the 120 minutes are up, take out the dough and mix with raisins and aniseeds. Grease a large baking sheet; curl up the "zuccherini" and place them in. Sprinkle some sugar and let them rise for two hours more. Pre-heat oven to 180 degrees C and bake until golden brown.
Let them cool and buon appetito!
NB: zuccarini may be stored in a dry and cool place for one month and over.
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