Ingredients
- 250 gr. of Flour 0
- 250 gr. of high strength flour (Manitoba)
- 3 gr. of powdered brewer’s yeast
- 60 gr. of granulated sugar
- 280 ml. of water
- Saffron pistils
- 70 gr of Lard
Preparation of the dish
Soak the raisins in hot water until completely rehydrated, then soak the saffron stigmas in warm water.
In a large bowl, sieve both flours, add yeast, sugar, salt, and incorporate the liquid phase of the recipe, i.e. lard, water with saffron, and raisins.
Knead until a homogeneous mass is reached, cover with cling film and leave to rest in the off oven until it has risen (about 3 hours).
Remove the dough from the bowl and start working on a lightly floured surface, until a smooth and homogeneous mass is obtained.
Cut the dough into two equal parts and whisk until you get two perfectly spherical balls, covering everything with parchment paper and letting it rise for another two hours.
Bake in a static oven at 180 ° C for about 30 minutes, evaluating the cooking at the heart with a toothpick. Leave to cool on a rack to evaporate excess condensation.
