Today I'm revealing the recipe for the Abruzzese soffione, the Easter dessert that melts in your mouth. Light, delicate and fragrant, you can't wait to try this masterpiece of the Abruzzo tradition!
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🍳 PREPARATION 🍳
00:00 - To prepare the Abruzzese Soffione, let's start with the dough: combine the flour, sugar, eggs and seed oil in a planetary mixer and mix all the ingredients well. Once the dough is obtained, we flatten it, wrap it in plastic wrap and let it rest for at least 30 minutes.
01:34 - In the meantime, let's get busy with the stuffing. In a bowl, beat the egg yolks with half the sugar, add the grated zest of a large organic lemon and the seeds of a vanilla bean. We sift the sheep's ricotta and add it to the mixture, mixing well.
03:07 - Separately, whip the egg whites into stiff peaks by combining the remaining sugar in three times, until obtaining a swollen and creamy mixture. We combine the two compounds and finally add the sifted potato starch and yeast, plus a pinch of salt.
04:14 - Once the dough has rested, we roll it out on a floured surface until we obtain a sheet of about 2 mm thick and we place it on a 24 cm donut mold, making the dough overflow on the edges and making a cut cross in the center. Pour the ricotta mixture into the mould, level the filling and close the flaps of dough over the filling.
05:28 - Bake the Soffione in a preheated static oven at 170° for about 60 minutes, then let it cool completely before unmoulding it and serving it sprinkled with icing sugar. That's it, our delicious Soffione from Abruzzo is ready to be tasted!
🍳 INGREDIENTS 🍳
For the pastry
flour 00 400 g
medium eggs 3+ 1 yolk
granulated sugar 90 g
seed oil 40 g
For the stuffing
sheep ricotta 500 g
6 medium eggs (300 g )
granulated sugar 130 g
potato starch 20 g
baking powder 8 g
zest of a large organic lemon
vanilla 1 pod
salt 1 pinch
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