For the dough
4 cups of wheat flour
2 tablespoons of sugar
1 pinch of salt
1 1/4 cup of butter at room temperature
2 eggs
For the filling
150 g of wheat grain soaked overnight
2 cups of milk
1/2 cup of sugar
Lemon zest
a pinch of salt
3 cups of ricotta (500 g)
3 egg yolks
1 cup of candied fruit
1 cup of black currants without seeds
1 cup of chopped nuts
For the dough
4 cups of wheat flour
2 tablespoons of sugar
1 pinch of salt
1 1/4 cup of butter at room temperature
2 eggs
For the filling
150 g of wheat grain soaked overnight
2 cups of milk
1/2 cup of sugar
Lemon zest
a pinch of salt
3 cups of ricotta (500 g)
3 egg yolks
1 cup of candied fruit
1 cup of black currants without seeds
1 cup of chopped nuts
Combine the flour, sugar, and salt to make a well in the center
Add the butter and eggs and knead until smooth and even
Let it rest, covered with a cloth, for 1 hour
Prepare the filling: Drain the soaked wheat grain thoroughly with your hands
In a saucepan, combine the wheat grain, milk, 1 tablespoon of sugar, and lemon zest
Cook over low heat until the milk has evaporated
Remove from heat, remove the lemon zest, and let it cool
Mix together in a bowl: the cooled wheat grain, remaining sugar, salt, ricotta, egg yolks, candied fruit, currants, and nuts
Mix well
Beat the egg whites until fluffy and gently fold into the wheat grain mixture
Remove 1/3 of the dough and reserve for topping
Cover with a sheet pan with parchment paper
Bake in a medium oven (180°C) for 50 minutes, or until lightly golden
Serves 16.
