Flow rate
Sweets
Duration
45 minutes
Difficulty
Easy
Ingredients
- 500 g of 00 soft wheat flour
- 250 g Occelli® butter
- 4 eggs
- 200 g of sugar
- 1 sachet of baking powder
- 1 orange
- Rum to taste
- 80 ml of milk
- 1 pinch of salt
- Coloured sprinkles to decorate as needed
Preparation
Typical of Tuscany, befanini are fragrant, scented and colorful biscuits. They are prepared, as tradition dictates, on the occasion of the Epiphany, to celebrate the end of the Christmas holidays: this explains the origin of their name!
Procedure
Place the flour in a fountain on the work surface: in the center of the fountain, add the cold Occelli® butter cut into pieces. Start working the two ingredients until you obtain a sandy mixture, to which you will add 3 eggs, the sugar and the sachet of yeast.
Mix everything together, then flavor with the grated orange peel. Add a little rum, milk and salt and mix again to combine all the ingredients and obtain a homogeneous and compact dough, which will have to rest in the refrigerator for half an hour.
After 30 minutes of resting, take the dough and roll it out on the work surface until you obtain a fairly thin sheet, about 4-5 millimetres thick.
Now, shape the biscuits using Christmas-themed moulds (possibly including the Befana mould) and as you prepare them, line them up, a little apart from each other, on a baking tray lined with baking paper.
Beat an egg in a plate and use it to brush the Befanini, then decorate them with the colored sprinkles.
Bake the biscuits in a preheated oven at 180°C for about 10 minutes, checking them every now and then: they should become nice and golden, but be careful not to burn them!
