"All souls'day sweet bread"
- 250 gr. flour
- 25 gr yeast dissolved in a little warm milk
- 50 gr. sugar
- sultanina raisins or currants (as you like)
- a pinch of salt
- 3 eggs
- 50 gr. butter
- a handful of walnuts, a handful of almonds, a handful of pinenuts.
On a wodden work surface, make a mound of the flour with a crater in the centre into which add the yeast, sugar, salt, 2 eggs, butter and raisins or currants.
Mix well, then put in a bowl and let rise for 2-3 hours.
Then roll out the dough on a baking sheet and let it rise again for about an hour.
Next cover the dough with the nuts and brush with a mixture of a beaten egg and a little sugar.
Bake at 200° for aproximately 30 minutes.
Recipe taken from "Traditional recipes of Romagna cuisine" Raffaelli Editore