Limoncini
A bake where dough and milk do the work. On the table in about 20 minutes.
contains glutencontains dairycontains eggs
Ingredients
US
Metric
- Dough:
- 8⅞ oz milk
- ⅞ oz brewer's yeast
- ⅔ oz sugar
- 1¾ oz butter
- 1⅜ lb 00 or 0 flour
- 2 eggs
- a pinch of salt
- Stuffing:
- 3 lemon untreated. Make sure the skin is edible!
- 8⅞ oz sugar
Make it lactose-friendly
- 250 g milk → lactose-free milk, oat milk, or almond milk
- 50 g butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Cut the butter and let it soften.
- Dissolve the yeast in warm milk and softened butter.
- Add sugar and stir.
- Add the other dough ingredients and knead for a few minutes until you have a soft dough.
- Cover the dough and let it rise for about an hour.
- Meanwhile, grate the skin of the lemons.
- Add sugar and mix.
- Store the stuffing in a dry place.
- Roll out the dough to 1 or 2 a rectangles about 3 mm thick.
- Spread the stuffing on all the surface of the dough.
- Roll up the rectangle(s) tightly.
- Cut the rolls in slices about 1 cm thick.
- Lay them on baking paper in an oven tray.
- Let them rise again for another hour.
- Preheat the oven to 180 °C.
- Cook for about 20 minutes.
Nutrition (estimated, per serving)
| Calories | 207 |
|---|---|
| Protein | 4.9 g |
| Fat | 3.3 g |
| Carbs | 39.5 g |
| Fiber | 1.2 g |
| Sodium | 14 mg |
Source
based.cooking (community recipes, public domain) — unlicense