BREAD OF TOUSSAINT ROMAGNOL

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
1 egg
75 ml of milk
Blanket :
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

Preparation:

  • 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!