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Busolai
by
Rachel Hooper
Calificación: 4.0
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%20are%20another%20sweet%20treat%20from%20the%20beautiful%20book%20of%20traditional%20Venetian%20dessert%20recipes%20that%20my%20mother%20gave%20me%20and%20they%20are%20a%20speciality%20of%20the%20island%20of%20Burano.%20Like%20all%20%E2%80%9Ctraditional%E2%80%9D%20recipes,%20a%20search%20of%20the%20internet%20will%20turn%20up%20a%20thousand%20and%20one%20variations%20(in%20the%20recipe,%20name%20or%20both),%20but%20I%20stuck%20to%20the%20recipe%20as%20given%20in%20the%20book,%20except%20that%20I%20halved%20it%20because%20we%20didn%E2%80%99t%20need%2060%20of%20them.%3C/p%3E%3Cp%3EThey%20are%20like%20nothing%20I%E2%80%99ve%20made%20before%20but%20they%20are%20oh,%20so%20good!!!%20While%20they%20were%20baking,%20the%20kitchen%20smelled%20like%20pandoro,%20which%20had%20my%20tastebuds%20tingling%20in%20anticipation,%20and%20they%20did%20not%20disappoint.%20Just%20a%20little%20bit%20sweet,%20a%20crunchy%20exterior%20with%20a%20soft%20interior.%20They%20aren%E2%80%99t%20a%20grab%20and%20go%20cookie%20%E2%80%93%20they%20are%20traditionally%20enjoyed%20dipped%20in%20milk,%20tea%20or%20coffee,%20or%20dipped%20in%20sweet%20wine%20at%20the%20end%20of%20a%20meal.%3C/p%3E%3Cp%3EMakes%20about%2030%3C/p%3E%3Cp%3EIngredients%3C/p%3E%3Cp%3ENote%20on%20yeast:%20In%20the%20US,%20a%20cake%20of%20fresh%20yeast%20is%20usually%200.6%20oz,%20so%20you%20would%20need%20one%20and%20a%20half%20cakes.%20If%20you%20would%20prefer%20to%20use%20active%20dry%20yeast,%20use%202%201/2%20tsp%20(or%208.3g).%20Alternatively,%20you%20could%20probably%20get%20away%20with%20a%20standard%207g%20(1/4oz)%20sachet%20of%20active%20dry%20yeast,%20but%20you%20would%20need%20to%20increase%20the%20proofing%20time.%3C/p%3E%3Cp%3EDirections%3C/p%3E%3Cp%3EDissolve%20the%20yeast%20in%20the%20water,%20add%20half%20a%20cup%20of%20the%20flour%20along%20with%20a%20tablespoon%20of%20the%20sugar%20and%20mix%20together.%20Cover%20with%20plastic%20wrap%20and%20leave%20in%20a%20warm%20place%20for%20about%2030%20minutes,%20until%20the%20mixture%20doubles%20in%20volume.%3C/p%3E%3Cp%3EAdd%20the%20melted%20butter,%20remaining%20flour%20and%20sugar,%20a%20pinch%20of%20salt%20and%20the%20lemon%20zest%20to%20the%20yeast%20mixture%20and%20knead%20everything%20together.%20Add%20the%20wine%20little%20by%20little,%20kneading%20until%20you%20have%20a%20soft,%20elastic%20dough%20(you%20may%20not%20need%20to%20use%20all%20the%20wine).%20Form%20the%20dough%20into%20a%20ball,%20place%20in%20a%20bowl,%20cover%20with%20plastic%20wrap%20and%20allow%20to%20rise%20in%20a%20warm%20place%20for%202%20hours.%3C/p%3E%3Cp%3EPreheat%20oven%20to%20175%C2%B0C%20(350%C2%B0F)%20and%20line%20two%20baking%20sheets%20with%20parchment.%3C/p%3E%3Cp%3EPull%20pingpong%20ball%20sized%20pieces%20off%20the%20dough,%20roll%20out%20with%20your%20hands%20into%20snakes%20about%2020cm%20(8%E2%80%B3)%20long%20and%20form%20them%20into%20S-shapes%20or%20rings.%20Put%20them%20on%20the%20baking%20sheets%20and%20into%20the%20oven%20for%2020%20%E2%80%93%2025%20minutes,%20swapping%20the%20sheets%20once%20or%20twice,%20until%20golden.%3C/p%3E%3Cp%3ETransfer%20to%20a%20wire%20rack%20to%20cool%20completely.%3C/p%3E%3Cp%3ESubmitted%20to%20Barbara%20and%20Sandra%20at%20Panissimo,%20hosted%20in%20October%20by%20Simona%20at%20Briciole%3C/p%3E%3Cp%3ESubmitted%20to%20YeastSpotting%3C/p%3E%3Cp%3ELike%20Loading...%3C/p%3E){kind=link}