- 1 kg flour
- 130 g sugar
- 42 g fresh yeast (14g dry)
- 500 ml milk
- 150 g butter
- 2 eggs
- 2 tsp salt
Mix all ingredients and knead 10 minutes to obtain a smooth and soft dough.
Let rise until doubles in bulk.
In the meantime prepare the filling/s.
I prepared 3 fillings:
- 100 g butter
- 100 g hazelnuts/walnuts
- 100 g raisins
- 80 g sugar
- orange & lemon zest
Mix all the ingredients in a pan, ever medium heat, add milk to obtain a thick paste(pudding like)
- 250 g ricotta
- 30 g butter, softened
- 50 g sugar
- 1 egg yolk
- 20 g cornflour
- a handful of raisins/cranberries
- 9 halves apricots
Combine all the ingredients, except apricots.
- 40 g butter
- 130 g sugar
- 2-3 Tbs cinnamon
Mix the sugar and cinnamon.
- egg wash, for brushing
After the first rise, divide dough in 3 parts.
1) Pat one dough part in a rectangle, spread the walnut filling
You can spread filling on a third of a dough sheet (the middle stripe). Cover the filling with the top part of the dough sheet, and then with the bottom one.
Fold in 3:
Cut stripes, twist and arrange them on a baking tray. Brush with egg wash. Cover and let rise until doubles in volume.
2) Roll second dough part in a sheet, cut 9 (~8 cm diameter) circles.
Divide rest of dough in 18 parts, roll balls, then form logs (~22 cm long) and braid them 2 by 2.
Brush with egg whites the circle, arrange a braid on the edge, fill with ricotta mixture and place an apricot on top. Cover and allow to rise until doubled in volume.
3) Pat the 3rd dough part in a rectangle, brush with butter , sprinkle sugar, roll a log, then cut 7 cm wide slices.
Cut again each, on middle, not to reach the bottom.
Brush with egg wash, cover and let rise until doubles in volume.
Bake for 20 minutes at 200°C.