Baicoli
User Reviews
5
2 reviews
Excellent
-
Prep Time
2 hrs 10 mins
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Cook Time
25 mins
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Total Time
2 hrs 35 mins
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Servings
8 people
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Course
Dessert
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Cuisine
Mediterranean, Italian
Baicoli
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Baicoli are Italian biscuits that are originally from Venice. They are often served with zabaglione and coffee.
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Ingredients
- 3 cups flour
- 4 tablespoons butter , soft
- 4 tablespoons butter , melted
- 3 tablespoons sugar
- 1 tablespoon active dry yeast
- ¾ cup milk
- orange juice optional, juice of 1 orange
- 1 vanilla pod , split and scraped
- 2 pinches salt
- 1 egg white
Instructions
- Put the yeast in milk warmed to about 90F/36C..
- Make a well with ½ cup (70g) of flour and pour the milk and yeast mixture in the center.
- Knead for a few minutes.
- Form a ball, cut crosswise with a knife and let it rise at room temperature for 40 minutes covered with a cloth and away from drafts.
- Meanwhile, beat the egg white until stiff peaks form.
- When the ball has doubled in volume, put it on the countertop, incorporate the soft butter, a pinch of salt, the melted butter, the beaten egg white, the orange juice and the remaining flour premixed with the sugar.
- Knead vigorously for ten minutes, adding warm milk if necessary to get a nice, smooth dough.
- Divide into 4 parts, roll each part into a 12-inch long and 3-inch diameter (30x8cm) sausage by giving them an oval shape and place on a baking sheet buttered and floured or lined with parchment paper. Leave enough space between the rolls.
- Cover with a cloth and let them rise again for 1 hour and 30 minutes.
- Preheat oven to 300F/150C.
- Bake the rolls for 10 minutes at 300F/150C, and for 5 minutes at 410F/210C, so that the dough does not form a thick crust.
- Cool for 3 to 4 hours.
- Slice the rolls with an extremely sharp knife at an angle into slices of 1/8 inch (3mm) and arrange on a baking sheet.
- Preheat oven to 210F/100C, and bake again for 10 to 12 minutes.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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