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THE SCHACCIATA ALLA FIORENTINA
Published on February 12, 2015

Check out the traditional recipe!

250gr of plain flour
80gr of sugar
80gr of pork lard
15gr brewer’s yeast
1 egg
The zest of one orange
1 packet of vanilla powder
1 pinch of nutmeg, saffron and salt
Powdered sugar, as needed

Dissolve the yeast in warm water, then mix it with the flour and let the
dough rest for 1 hour. Add to the dough 70 gr of pork lard, egg, sugar,
vanilla extract, nutmeg, saffron and the orange zest. Work the mix very
well for 10 minutes trying to get as much air as possible into the dough.
Roll out the dough until 2 cm in a rectangular shaped baking tray, which you
previously greased with the pork lard. Let it rest for another 2 hours and
then bake it in preheated oven at 150 C (300 F) for half an hour. Serve with
powdered sugar once it is cold.

 
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