A soft and light dessert from Italy’s Friuli region.
- 2 lb all-purpose flour
- ½ lb sugar
- 1 cup milk
- 5 oz butter
- 2 eggs
- 9 egg yolks
- 1 ¾ oz fresh yeast
- Rum to taste
- citron essential oil to taste
- salt to taste
Mix together 4 cups (100 g) flour, 2 tbsp sugar, yeast and about 1/3rd of the milk.
Knead until the dough is smooth and uniform, then let it rise for 30 minutes
Once the dough has risen, knead it again, adding half of the remaining flour, all of the remaining sugar, half of the butter (melted and allowed to cool), 1 egg, 6 egg yolks, half of the remaining milk and a pinch of salt.
Mix together until you have a soft, uniform dough and let rise for another hour.
After the dough has risen a second time, add the remaining flour, 3 egg yolks, the remaining milk, the other half of the melted butter, the citron oil and a little rum.
Mix together until smooth and uniform, then shape the dough into a ball.
Let rise for another hour.
Place the dough in a baking dish lined with parchment paper.
Whisk the remaining egg and brush it onto the dough.
Bake the “pinza goriziana” in a 320° F oven for 40 minutes.
For the best results, use an electric mixer to knead the dough.
Source Academia Barilla