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    • #240396
      BiggerPiggyBank

      Bread Sweet Italian Bolo Pareve

      Ingredients:

      For Sponge

      1 cup all-purpose flour
      1-1/2 envelopes (4 tsp.) active dry yeast
      1/2 cup warm water (about 105 degrees)

      For dough:

      3 cups all-purpose flour
      1 cup sugar
      1/2 tsp salt
      2/3 cup warm water
      grated zest of 1 lemon
      grated zest of 1 orange
      4 eggs
      4 Tbs Olive Oil
      2/3 cup raisins
      2 Tbs. anise seed

      To make the sponge, place the flour in a small bowl. In another small
      bowl, stir the yeast into the warm water, then add the mixture to the
      flour. Cover with plastic wrap and let rest in a warm place until
      frothy and doubled in size, about 30 minutes.

      To make the dough, in the work bowl of a mixer fitted with the paddle
      attachment, combine the flour, sugar, warm water, salt, citrus zests,
      eggs and olive oil. Beat to mix well. Add the sponge and beat on low
      speed until smooth and elastic, about 5 minutes.

      Add the raisins and
      anise seed and mix gently.

      Turn into an oiled bowl, cover with plastic wrap, and let rise in a
      warm place until doubled in size, about 3 hours. Line 2 baking sheets
      with parchment paper. Turn the dough out onto a lightly floured
      board.

      Punch down and fold the dough over onto itself a few times.
      Divide the dough in half. Using your palms, roll half the dough into
      a log 20 to 24 inches long. Place on a prepared baking sheet and
      connect the ends of the log to form a circle.

      Repeat with the other half of the dough and place on the other baking
      sheet. Cover with a kitchen towel and let rise until doubled in size,
      about 3 hours. Preheat oven to 375 degrees.

      Bake until golden, 35 to
      40 minutes. Remove from the oven and transfer to a rack to cool
      completely. To store, cool first, then wrap in a plastic wrap and
      store at room temperature for up to 5 days.

      Recipe by Zillah Bahar

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