Casatiello sweet
Instructions
First you must obtain sour dough yeast; which is obtained by leaving fermenting flour and water mixed together.
Mix the sour dough with yeast an egg and flour (about 100 g) to get a very light batter and then leave Springs rest in a bowl, covered with a towel, in a place protected from draughts for about two hours, until the volume will not be doubled.
At this point, work on the dough, adding ten eggs, flour, sugar, vanilla and raisins, the grated rind of a lemon, a fresh glass of limoncello and a shot of rum.
Beat and knead the dough with a lot of energy and then break off pieces that you'll die to donut, previously anointed with butter and sprinkling them with flour.
Make sure that the dough covers only half of the mold volume.
Let rise in warm place, covering the molds with a napkin, and a wool blanket, for a whole night (it will take about 16 hours).
When the casatielli are light and puffy, lightly brush the surface with beaten egg.
Infornateli moderate heat (180 degrees) and let them cook for about an hour, making sure that the casatielli are dry inside and outside very colorful.
Ingredients and dosing for 6 persons
- 1000 g of flour
- 100 g of sour dough yeast
- 12 eggs
- 350 g of butter
- 350 g of sugar
- 3 sachets vanilla
- 250 g of sultanas
- == 1 lemon (zest)
- 1 dram of limoncello
- 1 dram of rum