Pinza Bolognese

Preparació prèvia

Llista d’ingredients

Elaboració

Pas a pas

1. 1

   In a small bowl, combine the yeast with a pinch of the sugar and a few tablespoons of the lukewarm milk. Let it sit for 5-10 minutes until foamy, indicating the yeast is active.

   Uns 10 min

2. 2

   In a large mixing bowl, combine the flour, remaining sugar, and lemon zest.

   Uns 1 min

3. 3

   Add the activated yeast mixture, the remaining milk, and the egg to the flour mixture. Mix until a shaggy dough forms.

   Uns 2 min

4. 4

   Turn the dough out onto a lightly floured surface and knead for about 5 minutes.

   Uns 5 min

5. 5

   Gradually incorporate the softened butter into the dough, kneading until it is smooth, elastic, and no longer sticky, about 10-15 minutes.

   Uns 15 min

   Nota de cuina: The dough will be very soft at first; keep kneading and it will come together.

6. 6

   If using, soak the raisins in rum for 10 minutes, then drain well.

   Uns 10 min

   Nota de cuina: If not using rum, you can soak raisins in warm water or orange juice.

7. 7

   Add the chopped candied orange peel and drained raisins to the dough. Knead gently for another 2-3 minutes to distribute the fruits evenly.

   Uns 3 min

8. 8

   Place the dough in a lightly oiled bowl, cover with plastic wrap or a clean kitchen towel, and let it rise in a warm place for 1.5 to 2 hours, or until doubled in size.

   Uns 2 h

   Nota de cuina: A slightly warm oven (turned off) can be a good spot for rising dough.

9. 9

   Once doubled, gently punch down the dough to release the air. Shape it into a round or oval loaf and place it on a baking sheet lined with parchment paper.

   Uns 5 min

10. 10

    Cover the shaped dough again and let it rise for another 30-60 minutes, or until visibly puffy.

    Uns 1 h

11. 11

    Preheat your oven to 180°C (350°F).

    Uns 15 min

12. 12

    Bake the pinza for 35-40 minutes, or until golden brown and a skewer inserted into the center comes out clean.

    Uns 40 min

    Nota de cuina: If the top browns too quickly, you can loosely tent it with foil.

13. 13

    While the pinza is still warm, gently heat the apricot jam in a small saucepan or microwave until it's pourable. Brush the warm jam over the top of the pinza for a glossy finish.

    Uns 2 min

14. 14

    Let the pinza cool completely on a wire rack before slicing and serving.

    Uns 30 min