Drunk angelica with dried fruit
I discovered the famous angel of the Simili sisters. These two ladies, Margherita and Valeria Simili, are famous cooks in Italy, but also around the world, they have their own books and shows, in which they present old recipes, and in this way they want to preserve the original Italian recipes. I was delighted by their famous angel with cinnamon, which I only slightly processed.
Preparation steps
- Raise the yeast in a little lukewarm milk or warm water.
- Mix all the dough ingredients in a bowl, add the risen yeast and with a mixer or cooker, beat very quickly. Let it rise. I kneaded the dough in the evening and baked in the morning.
- Roll out the dough quite thinly, into a large rectangle. Sprinkle it with all the ingredients for the filling, spread them nicely over the entire surface of the rectangle.
- Wrap in a tight long roll. Transfer the roll to baking paper. (I didn't do this, so it was harder for me to transfer it to the tray.)
- Cut it with a sharp knife in the middle, at both ends.
- Now shape the wreath, winding it so that the cut ends protrude outwards. If a piece of fruit pops out, gently push it back.
- Leave the wreath to rise for about half an hour to 45 minutes, no longer, as it will lose its shape.
- Place the wreath on a baking sheet and in a preheated oven, bake for about half an hour to 45 minutes, at 180 ° C, until nicely browned.
- Sprinkle angelica with powdered sugar or beaten egg whites and sugar. Piece of angelica piece closer
Serving
The recipe was changed to the extent that the sisters used marzipan and drunken cherries in their version, and raisins and chocolate, I forgot to put the chocolate, but it was still very nice and fragrant. The dough is incredibly soft, and now it seems to me that I did not never made something so fine… .Look at this beautiful performance in the salty version as well.
