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Blog: Le Delizie di Anna Rita

Molino Soncini Cesare Cake Line type-00 flour for Cakes150g
Molino Soncini Cesare type-0 flour150g
tepid water130g
soft butter50g
beer yeast10g
vanilla seedshalf a stick
sugar2 spoonfuls

Ingredients for the filling/topping

160g extra butter, icing sugar (to dust)


Sift the flours together in the pan of a dough maker, add the vanilla, yeast, sugar and water, and work them all together until the dough becomes homogenous. Leave to rise for two hours. Now divide the dough into four equal pieces, and put them through the pastry machine first from the thickest width (0) down to the thinnest (6). Spread some soft butter over the pastries, and roll each back on itself. Now you have four rolls: divide each in half lengthways, take each strip in turn and with the cut side facing outwards, roll it so as to form a knot, and fold the end back in on itself. Place the rolls in a muffin baking tray and leave to rise for 90 minutes, or until they double in volume. Bake at 200°C for 20-25 minutes. Once cooked, dust with icing sugar and serve hot.


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