Ingredients for 4 (Granita with Pistachio)
200 grams of peeled pistachios
500 ml water
200 g white sugar
Puree the pistachios in the blender. Then heat the water in a saucepan and gradually add sugar to form syrup. Stir the mixture until almost boiling. Turn off the heat. Before it boils completely, you can combine the syrup with the puree pistachios and mix it well. Allow the mixture to cool to room temperature. Then put the mixture in a suitable container in the freezer, close and put it in the freezer for 1-1.5 hours. Then, from time to time, take out the container and mix it with a fork. When it reaches the consistency you want, you can put the granita in a glass and decorate it with pistachio pieces.
MATERIALS
500 gr. Manitoba flour
100 grams. candy
80 gr. melted butter
2 eggs
10 gr. salt
25 gr. Brewer’s yeast
175 ml. milk
2 teaspoons of honey
Orange flavor
1 egg yolk + milk to brush the surface.
First, melt the butter in a double boiler and put it aside and let it cool well.
Now beat the eggs in a bowl with the electric mixer and add the orange flavor.
Slightly heat the milk, Or use at room temperature and melt the yeast and honey in it. Now add the milk to the bowl with the eggs, add the sugar and butter. Then slowly add the flour and finally the salt.
Knead the mixture vigorously until you get a smooth and very compact homogeneous dough.
Place the dough in a greased bowl, cover with cling film and leave to rise for at least 2 hours (keep the dough hot and away from currents.
When the dough is swollen and leavened, remove it from the bowl, De-air and place it on a clean, floured work surface.
Make 80g balls. Make 15g small balls for the top. Place small dough balls on large dough balls.
Brush them with milk and whipped egg yolk and place on the baking tray until they rise for another 2-3 hours and leave to rise. Then bake in the preheated oven at 180 ° for about 15 minutes. Bon Appetit.
