500 g of flour Manitoba
500 g flour 00
500 ml water
200 g sourdough starter (sourdough) refreshed at least 3 times in a row
150 ml extra virgin olive oil
60 g lard
200 g sugar
2 teaspoons of honey
2 teaspoons anise seeds
300 g shelled walnuts
1 pinch of salt
200 g raisins soaked in Vin Santo Occhio di Pernice
2 egg yolks for the brushing
- This course is: Dessert
- Difficult to prepare: MEDIUM
- is a typical course made in: TOSCANA
- You should drink:
- The time to prepare this course is: , and cooking time is:
As in any preparation where use is made of sourdough is important that the latter has just been refreshed, it is also appropriate that once removed from the fridge is refreshed 3 times consecutively. In this recipe, even, because it is a fresh product, we performed a refreshment before the washing of the sourdough. This has helped to reduce the tip of acidity characteristic of the sourdough that in cakes might be inappropriate.
For refreshments of the sourdough, mix the yeast with an equal weight of flour Manitoba and 50% water, let rise until triples the volume (the time will depend on the strength of your yeast), do 3 times.
When the dough is ready, you can proceed with the dough itself.
Before you start to knead, however, it is necessary to soak the raisins in Vin Santo, we chose Vin Santo Occhio di Pernice.
In a large bowl put the flour mixture of the two (00 and Manitoba) sifted together, put you in the center of the dough, sugar, honey and water and start to mix, then add the oil, lard and salt and working the dough vigorously for at least 20 minutes to obtain a compound well-strung. Put the dough on a pastry board and run some three-fold (as already shown in other preparations of leavened), then knead the dough again and form a ball that will be put back in the bowl covered with plastic wrap or a clean cloth and wet .
Let rise until doubled in volume, I left prolong the rising overnight (approximately 10h), but the times are related to the strength of your yeast.
Once the yeast dough, put it on the floured pastry board and flatten it with your hands, put you in the center of the walnuts coarsely chopped, the raisins soaked in vin santo and squeezed, anise and black pepper. Mix everything well in order to obtain a homogeneous mixture.
Then divide the dough and forming the loaves, generally with these doses it produces 4 loaves of classic dimensions. www.Tiraccontounaricetta.it wanted to create even the smaller sizes, we got 2 regular loaves and 12 rolls.
Make an X on the surface (optional, we did this only for large loaves), let rise until doubled in volume, brush the surface with beaten egg yolk and bake in preheated oven for about 15-20 minutes at 200° C. When the loaves are cooked, put them on a wire rack to let cool.
If you are not in possession of sourdough you can prepare the "pan coi Santi" with the bewer's yeast, I suggest you put a small amount and run a leavening rather long.
I tell you this recipe
The pan with the saints is a traditional Tuscan dessert is prepared on the occasion of the feast of All Saints especially in Siena, but it is also very popular in Grosseto and also comes up in Florence. The tradition is to begin to prepare the 1st of November and then for the entire month, but more often some furnaces begin to produce by the end of August.
It is known by different names, depending on the location of production, you can find it under the following names: pan coi santi (bread with the saints), pan co santi (bread with saints), pancosanti (bread with saints), pandesanti (bread of the saints), pan dei santi (bread of the saints), pan dei morti (bread of the dead). Is not as important how you call it, but rather how you prepare it ..
For the success of this sweet is necessary plenty of saints, namely nuts and raisins together with anise and pepper with their characteristic flavors make this cake irresistible.
It can be served with Vin Santo or new wine, www.Tiraccontounaricetta.it, following one of the most popular recipes for this dessert wanted to aromatize the mix also with the vin santo, specifically we used the Vin Santo Occhio di Pernice obtained from SanGiovese grapes to soak the raisins. The result was excellent and we invite all of you to try this recipe, which among other things makes use of sourdough, a long and laborious proofing will allow you to get some great products.
For each serving:
Energy: 395.22 Kcal
Total Dietary Fiber: 3.39 g
Alcohol: 0.00 g
Water: 32.48 g
Total Protein: 8,09 g
Animal protein: 0.24 g
Vegetable protein: 7.85 g
Total lipids: 17.74 g
Lipids animals: 2.91 g
Plant lipids: 14.83 g
Cholesterol: 22.43 mg
Available carbohydrates: 54.20 g
Starch: 37.06 g
Sugars: 17.14 g
words to remember
Pan co saints, Siena, mother yeast, sourdough, Tuscan cuisine, Sienese cuisine, Vin Santo Vin Santo Vin Santo Occhio di Pernice, sultanas, raisins, nuts, seeds of anise inserisci parole chiave che permettano di identificare facilemente la ricetta
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Marco Fabio Scrive: 26/10/2013
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Marco Fabio Scrive: 26/10/2013
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