INGREDIENTI
- 600g di farina 00
- 10 uova (5 intere 5 solo i tuorli)
- 50g di strutto scorza di un limone biologico
- 12g di lievito di birra fresco
- 240g di zucchero a velo
- diavoletti
- 4 uova sode
- forno statico, calore da sotto e sopra a 180°C per 25minuti circa
We are in the Easter period and what is better than a good dessert like this? The Pistoccheddus exist in two variants, the crunchy ones and the soft ones. Today we will prepare the soft one, which has the consistency of almost a bread but with a crispy crust that is enhanced by the typical icing of these preparations. Let’s see how to prepare them.
INGREDIENTS
- 600g of 00 flour
- 10 eggs (5 whole 5 only the yolks)
- 50g of lard rind of an organic lemon
- 12g of fresh brewer’s yeast
- 240g of icing sugar
- mompariglia
- 4 boiled eggs
static oven, heat from below and above 180 ° C for about 25 minutes