Pan del Doge
calories: high
category: dessert
cost: medium
difficulty: medium
preparation time: 45
Ingredients
Butter 200 gr.
Honey 120 gr.
Sugar 100 gr.
Flour 300 gr.
Walnut kernels 80 gr.
Eggs 2
Rum 2 teaspoons
Pine nuts 150 gr.
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Honey 120 gr.
Sugar 100 gr.
Flour 300 gr.
Walnut kernels 80 gr.
Eggs 2
Rum 2 teaspoons
Pine nuts 150 gr.
See our
Wine Tips
for your meals
Preparation Soften the butter and cut it into small pieces. Put them into a bowl and add the sugar a little at a time, mixing all the time. When you have a foamy creamy dough, add the honey and two teaspoons of rum. Add the egg yolks and go on beating until the mixture is very puffy.
Then add the crushed nuts and the flour stirring all the time. Grease a baking tin and add the mixture. Sprinkle the top with the pine nuts. Bake the Pan del Doge in a preheated oven at 180 C. for 30 minutes. The Chef's tips Drink some Sauvignon del Friuli wine with your recipe. Curiosity According to the legend, in the Villa of the Doge Valzer, the cooks plied their guests with many cordon bleu recipes. One of the favourites was this sweet-tasting bread made from ingredients reaped from the surrounding grounds that was very sparse as the Villa was built near a swamp.
Then add the crushed nuts and the flour stirring all the time. Grease a baking tin and add the mixture. Sprinkle the top with the pine nuts. Bake the Pan del Doge in a preheated oven at 180 C. for 30 minutes.
