Limoncini
"Limoncini" literally means "little lemons" but is a sweet, whereas "arancini" means "little oranges" but is a main dish (typical of southern Italy). Please, don't confuse these dishes: they are very different and you may find yourself on the wrong side of a feud.
- Category: desserts
- Time: 20 min
Source: https://publicdomainrecipes.com/limoncini/ — pestanzul · publicdomainrecipes.com
Ingredients
- Dough:
- milk — 250 g
- brewer's yeast — 25 g
- sugar — 20 g
- butter — 50 g
- 00 or 0 flour — 650 g
- eggs — 2 pcs
- a pinch of salt
- Stuffing:
- lemon untreated. Make sure the skin is edible! — 3 pcs
- sugar — 250 g
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.