Ingredients:
- 350 g of Arifa Ruggeri flour
- 50 g of potato starch
- 180 g granulated sugar
- 5 eggs
- 140 g butter
- 100 ml of whole milk
- a sachet of baking powder
- 1 lemon
- 30 g of anise seeds (optional)
- vanilla icing sugar for decoration
To prepare the Tuscan Berlingozzo, beat the egg yolks with the sugar until they become light and frothy. Melt the butter and add it as soon as it cools. Then add the lemon zest, the anise seeds, the milk and the sifted flour with the starch. Finally add the sifted yeast and the egg whites beaten until stiff. Mix everything together and pour the mixture into a previously buttered and floured donut mold and bake in the oven at 180°C for about 30/35 minutes. Leave to cool, turn out and let cool. Sprinkle with vanilla icing sugar. Your Tuscan Berlingozzo is ready!!
recipe from https://blog.giallozafferano.it/pippicalzina
