Roman pangiallo
Prep Time:
30 minutes
Cooking Time:
40 minutes
Servings:
Serves: 8
If they like it, it serves 8 otherwise
This cake brings the spirit and warmth of Italian holiday celebrations
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Ingredients
-
1 cup (200 g) Type 00 flour
* Fresh brewer's yeast 0.4 oz (10 g)
Sugar 0.7 cup (150 g)
Candied orange 1.8 oz (50 g)
Candied citron 1.75 oz (50 g)
Pine nuts 5 tbsp (50 g)
½ cup (50 g) Walnuts
0.7 cup (100 g) Almonds
0.7 cup (100 g) Hazelnuts
1 cup (150 g) Sultan raisins
Cinnamon powder 1 tsp
Extra virgin olive oil 3 ½ tbsp (50 g)
2 Egg whites
Water 1 ¼ cup (300 g)
for the batter
Saffron 0.1 tsp (0.25 g) - (2 packets)
Water 2 ½ tbsp (40 g)
Extra virgin olive oil 1 spoonful
Type 00 flour 1 spoonful
Directions
How to prepare Roman Pangiallo
To make the Roman pangiallo, first, soak the sultanas in 1.3 cups of warm water for 30 minutes , then squeeze out the excess water. Dissolve 0.35 oz of fresh yeast in 3 tbsp of warm water , stirring with a teaspoon .
Form a well with the flour and add the sugar and ground cinnamon, pour in the yeast dissolved in water, and start kneading to gather the ingredients. Incorporate the olive oil as well.
In a bowl, pour the nuts (pine nuts, almonds, hazelnuts, and walnuts), candied citron, candied orange, egg whites, and mix with a spoon.
Add the fruit to the dough, also incorporate the well-squeezed raisins, and knead by hand.
Moisten your hands with water and form two loaves. Lay them on a baking sheet lined with parchment paper, cover them with cling film, and let them rest for 12 hours in a turned-off and closed oven. After the resting time, prepare a batter with flour, oil, saffron, and water, mix with a spoon, and brush the loaves with the obtained batter.
They should be well-glazed all over their surface.
Bake in a static oven preheated to 340 °F for 45 minutes. Once cooked, remove the pangiallo and let it cool slightly before enjoying it.
Storage: Store the dessert outside the refrigerator under a glass dome. It can be frozen after baking.
* Fresh brewer's yeast refers to active liquid or slurry yeast strains used for brewing beer, though people also use the term interchangeably with fresh cake/compressed baker's yeast or deactivated nutritional brewer's yeast powder.
