Rainbow Gelato Cake
Easy
Michetta di Dolceacqua
Every August 16, the Sagra della Michetta (festival of the sweet buns) takes place in the small Ligurian town of Dolceacqua whose name means sweet water.
These brioche-like lemon scented yeast buns are the quintessential dessert of the town.
| Difficulty | Serves |
|---|---|
| Easy | 012 |
Ingredients
- 2 1/4 tsp active dry yeast
- 1/4 cup warm water
- 3 large eggs
- Grated zest 1 large lemon
- 1 cup sugar
- 1/4 cup extra virgin olive oil
- 1-1/2 sticks butter at room temperature
- 4-5 cups flour
- milk for brushing on top of michetta
- sugar granulated for sprinkling on top
Directions
- Dissolve the yeast in the warm water and allow mixture to get foamy.
- Whisk in the eggs, zest, sugar, olive oil and butter. Add the salt and the flour a little at a time and combine to make a soft dough, (you may not need all the flour) It should not be sticking to your hands.
- Knead the dough on a floured surface and gather dough into a ball.
- Place in greased bowl; cover with plastic wrap and allow to rise until double in size.
- When risen, punch down the dough divide into 12 equal size pieces and roll each piece under the palm of your hands into a thick cylinder about 6 inches long.
- Use the side of your hand or a butter knife to make 3 equal indentations in the cylinder so you have 3 ball like pieces in each one. This is the form of the michetta
- Do not cut completely through the indentations
- Place the michette on parchment lined baking sheets, spaced about 1 inch apart, and let rise until doubled.
- Brush each michetta with a little milk then sprinkle them with plenty of granulated sugar
- Bake in a preheated 375 F oven for about 25 minutes or until lightly browned. Transfer the michette to wire racks to cool.
- * Alternately, skip the milk and sugar topping and dust tops with confectioners’ sugar when cool.
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