500 g of 00 strength flour (12.5/13% protein)
100 g of soft butter
120 g of Zibibbo grape extra jam
100 g of Zibibbo raisins
100 g of milk
50 g of sugar
60 g of Zibibbo grape elixir
15 g of brewer's yeast
10 g of salt
3 medium eggs (150 g)
1 vanilla pod
Grated zest of an organic orange
Soak the Zibibbo raisins a few hours in advance in warm water, in the meantime pour the flour into the bowl of the planetary mixer, add the yeast dissolved in 80 g of milk, the beaten eggs and start kneading, with the hook whisk, when the dough is formed, add the sugar, the zibibbo grape elixir, the salt and the remaining milk and continue to knead the dough until all the ingredients have been well incorporated.
At this point add the butter, mixed with the flavourings, little by little, once completely absorbed, transfer the dough onto a lightly floured cutting board, and with your hands lightly greased with butter, fold a couple of times into three, form a ball , then transfer the dough into a buttered bowl, cover it with plastic wrap and let the dough rest at room temperature for about 1 hour, then place it in the refrigerator for 12 hours to rise.
Remove the dough from the refrigerator and let it rise at room temperature until it has tripled its initial volume. Turn the dough onto a lightly floured cutting board and divide it into 8 equal portions, place a teaspoon of Zibibbo grape extra jam in the center of each portion, then form a ball, finally arrange them in a 24 cm diameter mold and leave to rise again for a couple of hours.
Bake the dessert in a static oven at 190° for 10 minutes then lower to 165 and continue cooking for another 30 minutes, if it takes on too much colour, cover it with a sheet of aluminum foil.
Take the cake out of the oven and let it cool on a rack. Serve in slices and accompany with a good glass of Passito di Pantelleria.
It can be kept for a few days tightly closed in a bag, also excellent lightly toasted to accompany meat pates or tasty cheeses.
It is possible to make the dessert even without a planetary mixer, I advise you to work in a large bowl and to respect the order of insertion of the various ingredients as per the recipe.- Gianfranco Allari -