“Limoncini” literally means “little lemons” but is a sweet, whereas “arancini” means “little oranges” but is a main dish (typical of southern Italy). Please, don’t confuse these dishes: they are very different and you may find yourself on the wrong side of a feud.
- ⏲️ Prep time: 1 hour + 2 hours for rising
- 🍳 Cook time: 20 min
- 🍽️ Servings: 20 (40 pieces)
Ingredients
- Dough:
- 250 g milk
- 25 g brewer’s yeast
- 20 g sugar
- 50 g butter
- 650 g 00 or 0 flour
- 2 eggs
- a pinch of salt
- Stuffing:
- 3 lemon untreated. Make sure the skin is edible!
- 250 g sugar
Directions
- Cut the butter and let it soften.
- Dissolve the yeast in warm milk and softened butter.
- Add sugar and stir.
- Add the other dough ingredients and knead for a few minutes until you have a soft dough.
- Cover the dough and let it rise for about an hour.
- Meanwhile, grate the skin of the lemons.
- Add sugar and mix.
- Store the stuffing in a dry place.
- Roll out the dough to 1 or 2 a rectangles about 3 mm thick.
- Spread the stuffing on all the surface of the dough.
- Roll up the rectangle(s) tightly.
- Cut the rolls in slices about 1 cm thick.
- Lay them on baking paper in an oven tray.
- Let them rise again for another hour.
- Preheat the oven to 180 °C.
- Cook for about 20 minutes. Pay attention not to overcook: check after about 10 minutes.
Contributor(s)
-
Pestanzùl