This recipe is typical of Madonie, it reflects a secular tradition and is the ancient version of the most modern Easter eggs. There are several facets of this recipe around Italy but all share a small detail, the presence of the egg, strictly hard as an integral part and in Bellavista, these traditional delicacies. Today Sabrina presents us her baby, made home made, and ready for the festivities now at the gates. Let’s see what we need.
____ __ _____-_____ Ingredients-____-___ _ _ _ _ _ _ _ _ _ _ _ _____
500 grams of flour 00
500 grams of flour
130 gram of margarine at room temperature
200 grams of sugar
500 ml of water
1 sachet of Vanilla
1 cube of brewer’s yeast
5 grams of salt
Eggs to taste
- We start by mixing the flours then lavoriamole with the margarine until it has been completely incorporated and the mixture will not have taken on a sandy aspect
- Incorporate the remaining dry ingredients
- Melt the yeast in lukewarm water then agenda the dough and continue kneading
- We work the dough until we get a smooth and homogeneous mixture so let’s put it to rest in a bowl sprinkled with flour, copriamolo with the film and let it Rise for 3h
- After the leavening time, we spread the dough and start to work it in order to realize the shapes that we prefer (in the example in the photo has been given the form of “baby” ie doll but you can opt for the shape that you like)
- We put our puppets on a baking sheet lined with parchment paper, well apart from each other and let them rise for another 20 ‘ brushing with water and milk on the entire surface
- In the meantime we cook the eggs so that they become firm
- After the 20 ‘, we bring the eggs into the arms of the puppets and we supply
- Let cook for 20 ‘ a preheated oven at 200 °
- Bake and decorate as you like
The advice is to realize the puppets a couple of days before Easter in fact, as well as the bread, the baby can be stored in bags of paper or canvas and placed in the pantry, will keep quietly its softness for a few days.
Good appetite and Happy Easter!!!!!