Torcolo di San Costanzo
Perugia's traditional ring-shaped sweet bread studded with candied citron, pine nuts and raisins, heavily scented with aniseed.
- Prep
- 30 min
- Cook
- 35 min
- Total
- 65 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 385 kcal
Equipment
- •Large mixing bowl
- •Baking sheet
- •Baking parchment
- •Pastry brush
- •Sharp knife or baker's lame
- •Wire cooling rack
Nutrition
Per serving, approximate
- Calories
- 385 kcal
- fat
- 12 g
- carbs
- 62 g
- fibre
- 3 g
- protein
- 7 g
- calories
- 385 kcal
Instructions
- 1
Dissolve the crumbled yeast and one teaspoon of sugar into the lukewarm water.
- 2
Combine the flour, remaining sugar and salt in a large mixing bowl.
- 3
Pour in the yeast mixture and extra virgin olive oil.
- 4
Knead the dough vigorously for ten minutes until smooth, supple and elastic.
- 5
Work in the drained raisins, candied citron, pine nuts and aniseed evenly.
- 6
Shape the dough into a smooth ball and place in an oiled bowl.
- 7
Cover and leave in a draught-free spot for two hours until doubled.
- 8
Roll the risen dough into a thick sausage shape on a light surface.
- 9
Join the ends firmly to form a large ring with a generous hole.
- 10
Transfer the ring to a lined baking sheet and prove for forty-five minutes.
- 11
Cut five distinct diagonal slashes across the ring top using a sharp knife.
- 12
Brush the ring with beaten egg and bake at 180 degrees C for thirty-five minutes until deeply golden.
Chef's tips
Soak the raisins in warm water for fifteen minutes and pat them completely dry before mixing into the dough. Choose a mild, fruity extra virgin olive oil so the delicate aniseed and candied citrus flavours shine through.
Ingredient substitutions
- candied citron → candied orange peel, which gives a sweeter citrus profile
- fresh yeast → 5 g active dried yeast stirred into the warm water
Storage
Store the cooled cake wrapped in a clean linen cloth or airtight tin at room temperature for up to four days.
Reheating
Warm thick slices in a moderate oven at 150 degrees C for five minutes to soften the crumb and refresh the crust.
Common mistakes to avoid
- •Leaving excess water on the soaked raisins, which creates soggy, dense pockets in the crumb.
- •Omitting the five top cuts, which causes the dense loaf to tear irregularly while rising in the oven.
Serving suggestions
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