Le Romagna All Saints' Day bread is a bread made from flour, sugar, olive oil, white wine, brewer's yeast, egg and milk; covered with milk, sugar, egg, raisins, pine nuts, walnuts and almonds.
Easy to make, this traditional bread from Emilia Romagna in Italy is served during All Saints' Day celebrations.
|Level of difficulty: easy|
|Preparation time : 30 min|
|Rest time : 3 hours|
|Cooking time : 30 min|
|Total time : 1 h + 3 h (rest)|
|Ingredients: 6 people|
|250 g flour|
|60 g sugar|
|50 ml olive oil|
|1 C. to s. white wine|
|12 g fresh yeast|
|75 ml of milk|
|2 c. to s. of milk|
|2 c. to s. powdered sugar|
|1 egg yolk|
|30 g raisins|
|10 g pine nuts|
|40 g nuts|
|30 g almonds|
- In a bowl, sift together the flour, sugar, milk, egg, oil, finely crumbled brewer's yeast, wine and mix the ingredients briefly.
- Transfer the dough to a floured work surface and knead until obtaining a smooth and slightly pasty dough.
- Let rise in a floured bowl covered with a clean cloth at room temperature for 2 to 3 hours until the dough doubles in size.
- Put a mold of 24 cm diameter of parchment paper.
- Roll out the dough with your hands and place in the mold.
- Sprinkle all the dried fruits on the surface.
- In a bowl, pour the milk and add the egg yolk, sugar and with a fork, mix everything well.
- Liberally brush the surface with the egg yolk mixture.
- Preheat the oven in static mode to 180 ° C.
- Bake for about 25 to 30 minutes until you obtain a beautiful golden color.
- Let cool and serve in slices.
- To taste!