Three types of flour--coarse-ground cornmeal, finely ground cornmeal, and all-purpose flour--combine to give these loaves singular taste and texture. The dough is infused with vanilla andsweetened with a bit of sugar, and more sugar is sprinkled over the rolls before baking, meaning these are a hearty option for breakfast, perhaps spread with jam or honey, or as a delicious alternative to other types rolls to pass at a special dinner.
- 150 grams corn flour (very finely ground ‘fioretto’ variety)
- 150 grams corn flour (coarse variety)
- 200 grams flour
- 180 grams butter
- 180 grams sugar
- 2 teaspoons baking powder
- 2 teaspoons vanilla extract
- 3 eggs
- Preheat the oven 170C.
- Melt the butter over a double boiler and let it cool.
- Combine the three types of flour with the baking powder and a pinch of salt.
- Beat the eggs with the sugar until the mixture is light and foamy.
- Add the butter and the vanilla extract, while stirring continuously.
- Add the dry ingredients and knead by hand until the mixture is smooth and uniform in consistency (similar to a shortcrust dough).
- Line a baking sheet with wax paper.
- Shape the dough into balls, each weighing approximately 60 grams and 6 or 7 centimeters in diameter; flatten the balls of dough to 1 centimeter in thickness.
- Sprinkle them with sugar and a generous amount of powdered sugar. You may also add some chopped elder flower.
- Bake for approximately 20 minutes until golden and the sugar on top is cracked.
- Serve cold and according to tradition, dipped in heavy cream.
PER SERVING *
|Calories1010Calories from Fat400|
|% DAILY VALUE*|
|Calories from Fat400|
|% DAILY VALUE*|