Panesiglio Aversano

Soak the grated lemon peel in milk for six hours, leaving it completely submerged. After six hours, strain the liquid to remove the solids and preserve the fragrant milk. The milk should be smooth and have a distinct lemon aroma.

Melt the fresh yeast Add the lemon-flavored milk, stirring until smooth and free of visible lumps. Use all the milk called for in the recipe, so as to incorporate the citrus flavor into the base of the dough and distribute the yeast evenly.

Pour the flour into a bowl and add the milk with the yeast, then add the eggs and sugar. Mix the ingredients until you obtain a smooth dough. a mixture Smooth and soft, with no dry flour patches. The dough should be uniform enough to accommodate the subsequent ingredients.

Incorporate the pumpkin and citron candied fruit cut into small pieces together with theraisins Distribute them into the dough, mixing gently but thoroughly, until the fruit is evenly distributed and each portion of the mixture contains an even amount.

Cover the bowl with a clean kitchen towel And proof the dough. Wait until the dough visibly increases in volume and appears puffier and more airy: this indicates the first rising is complete. Don't continue until the dough shows obvious growth.

Take the risen dough and knead it briefly to make it uniform again, without deflating it excessively. Divide it into portions and shape them into regular balls. Arrange them on a baking pan greased baking sheet, maintaining an orderly arrangement to allow for uniform growth.

Cover the balls again with a clean kitchen towel and let them rise for two or three hours. When they're done, they should appear puffier and lighter than when they were first formed. Complete this step before baking to promote a soft texture.

Bake it baking pan at 180°C (356°F) and cook until the surface of the balls is evenly golden brown. Check the color during cooking: the Panesiglio should be visibly golden, with no pale spots on the surface.

Remove the Panesiglio Aversano from the oven and let it cool completely before serving. Wait for it to lose the cooking heat and for the internal consistency to stabilize; only then bring it to the table, so you can better appreciate its softness and flavor. candied fruit.