1/2 cup (chiffon) plus 2 tablespoons of olive oil
2 tablespoons of baking powder and smoke flavoring
1/2 cup (chiffon) plus 2 tablespoons of warm water
1 tablespoon of grated orange peel
1 tablespoon of grated lemon peel
1 teaspoon of salt
approximately 400g of wheat flour
1 tablespoon of chopped nuts
30g of biological yeast
1 tablespoon of seedless raisins
1/2 egg white
1 tablespoon of wheat germ to dust
1/2 tablespoon of chopped hazelnuts to dust
Gotas of yellow food coloring to taste
1/2 cup (chiffon) plus 2 tablespoons of olive oil
2 tablespoons of baking powder and smoke flavoring
1/2 cup (chiffon) plus 2 tablespoons of warm water
1 tablespoon of grated orange peel
1 tablespoon of grated lemon peel
1 teaspoon of salt
approximately 400g of wheat flour
1 tablespoon of chopped nuts
30g of biological yeast
1 tablespoon of seedless raisins
1/2 egg white
1 tablespoon of wheat germ to dust
1/2 tablespoon of chopped hazelnuts to dust
Gotas of yellow food coloring to taste
Beat the oil and baking powder, water, and orange and lemon peels
In a bowl, mix the yeast with salt and flour, and make a hole in the center
Pour the mixture into the center and mix well
Transfer the dough to a floured surface and knead until it becomes smooth and soft
Let it rest until it doubles in volume
Add the nuts and raisins to the dough, knead gently, and place in an oiled mold
Let it rest for 30 minutes
Dip with beaten egg white mixed with three drops of yellow food coloring and dust with a mixture of wheat germ, hazelnuts, and passas
Bake in a medium preheated oven for approximately 40 minutes
Remove from the oven and let it rest for 10 minutes on a grid.
