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San Gaudenzio’s Bread
| Nome | Descrizione |
|---|---|
Difficulty | Medium |
Cooking time | 45 |
Servings | 4 |
Ingredients | For the shortcrust - 250 g 00 Flour - 150 g softened butter - 100 g granulated sugar - 1 egg - 1/2 pod of vanilla, seeds - grated lemon zest - 1 pinch of salt - 1 teaspoon of baking powder For the filling - 130 g 00 Flour - 130 g granulated sugar - 100 gcandied chestnuts - 75 g melted butter - 4 eggs - 1 teaspoon of lemon juice - 1/2 pod of vanilla, seeds - 1 handful of hazelnuts, almonds, pine nuts |
Method
To prepare the pastry, create a well with the flour and add the sugar and a pinch of salt. In the centre of the well, shred the butter, add the egg, the baking powder, the lemon zest and the vanilla pod seeds.Mix everything quickly, working the dough with your hands. When the dough is smooth and uniform, make a ball and place it in the fridge to rest for an hour.
Prepare the filling: beat the egg whites to stiff peaks, adding a teaspoon of lemon juice and in a different bowl, beat the yolks with the sugar.
Add the egg yolks to the whites, folding gently. Add the flour, the candied chestnuts that have already been chopped, the melted butter and the vanilla pod seeds.
Take the pastry from the fridge and roll it out to a thickness of 4 mm.
Butter and flour a loaf pan and place the pastry in it. Add the filling, cover the chopped hazelnuts, the almonds and pine nuts.
Sprinkle with powdered sugar and cook in a 190°C oven for about 45 minutes.