Member: Franco Saccà
Campanari
| 1 kg Maiorca Bio flour | |
| 2 kg durum wheat semolina flour | |
| 900 g lard | |
| 800 g brown sugar | |
| 100 g honey | |
| 40 g baking ammonia | |
| 1 vanilla pod | |
| Approx. 500 g water at body temperature, about 36-40° |
Member: Franco Saccà Campanari
| 1. | Mix the flours |
| 2. | Add the lard and blend |
| 3. | Add sugar and honey |
| 4. | Add the ammonia dissolved in a little water |
| 5. | Add the water in which you boiled the vanilla pod (split lengthwise to release the seeds) for a couple of minutes |
| 6. | Knead for a few minutes on the board until smooth; when pressed with a finger it should be soft but firm |
| 7. | Shape as you wish: dove, bell, or basket |
| 8. | Place an egg that you have previously hard-boiled and cover with some braids of dough to hold it in place |
| 9. | Bake at 200 degrees for about 15 minutes; time may vary, the important thing is to take them out when well golden |
| 10. | During baking, put 250 g of icing sugar in a bowl, add one egg white, stir with a fork until well blended, add 2 caps of maraschino and the juice of half a lemon |
| 11. | This will be used to cover the pastries as soon as they come out of the oven; finish the decoration with sprinkles |
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