The roccocò , sweet typical of the Christmas feast Neapolitan, is a sort of round donut with a central hole, slightly flattened and with the consistency similar to that of a biscuit rather hard on the outside but inside crumbly.
This baked doughnuts are not leavened and has a unique taste .It also has a festive flavor with nuts , spices and citrus juices .
quantity ; 25
baking time ; 30 minutes
toatal time ; 50 minutes
Ingredients
500 g of flour type 00
450 g of sugar
200 g of almonds already shelled and peeled
grated rind of a lemon
peel of two oranges plus their juice (about 75 ml)
2 tsp of baking soda or 1/2 tsp baking powder
25 g of mixed spices
75 ml of water
1 egg
Preparation
Before starting the actual preparation, it is necessary to carry out some preliminary operations: chop the almonds coarsely, grate the lemon peel, cut the peel of the two oranges into peels, squeeze the oranges into a glass, add the water to the juice of orange and let this liquid mixture heat a little on the fire. Now you can start.
Arrange the flour on the bowl giving it a well shape, then make a hole in the center and pour in the sugar, the chopped almonds, the grated lemon peel, the baking soda and the spices .
Now mix all the ingredients by hand and help yourself by gradually adding the orange juice and still warm water. Mix the mixture well so as to obtain a dough that is soft but not sticky.
At this point, add the orange peel to flavor everything. Now you can make balls and shape them into doughnuts .
Line a large baking sheet with parchment paper and place the roccocòs on top. Brush them with the beaten egg, then bake them at 150 ° for about 30 minutes.
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