Charlotte Di Mele Alla Milanese Food

TARALLI DOLCI DI PASQUA

Steps:

• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats.
• In a mixer, beat the eggs and yolks until pale and fluffy. Slowly stream in the granulated sugar, melted butter and vanilla, and continue to mix until smooth.
• Add the flour, baking powder and salt, and continue to mix on low until everything comes together in a firm dough.
• On a lightly floured wooden board, briefly knead the dough to make a smooth ball, then pat into a rectangle and cut into 4 equal pieces. Split the pieces in half again to make 8 pieces, then repeat to make 16 equal dough balls. Set aside to make room to roll them.
• Use your fingers to gently roll out each dough ball into a 12-inch rope; if the dough is excessively sticky, dust your hands very lightly with flour, then knead the dough for about 20 seconds. (If you use too much flour the dough will become brittle, so go easy on it.)
• Cut each rope into three 4-inch sections, pinch the ends together to make rings, and place on the prepared baking sheets about 3 inches apart. Brush the tops with milk and sprinkle with sanding sugar.
• Bake the cookies, rotating halfway through, 16 to 18 minutes. Let cool on racks, 20 minutes. The cookies will last for 10 days in an airtight container.

SCHIACCIATA ALLA FIORENTINA

Steps:

• Preheat the oven to 360 degrees F. Butter a 9 by 13-inch baking pan.
• Add flour, sugar, baking powder, orange zest, orange juice, eggs, milk, and oil. Beat with a hand mixer until thoroughly mixed together, about 3 to 4 minutes.
• Add the batter to the buttered pan and bake for about 25 minutes. Test the cake with a toothpick inserted into the center. If it comes out clean, the cake is done.
• Let cool for about 30 minutes on the counter, then flip the cake out of the baking pan. Slice and serve sprinkled with powdered sugar.

APPLE CHARLOTTE ALLA MILANESE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place apples, 1/2 cup sugar, lemon zest and wine in a heavy saucepan.
• Pour in water to cover completely.
• Bring to a boil, then reduce heat and simmer, covered 15 minutes.
• Place raisins in a small bowl and cover with water.
• Let soak 10 minutes, then drain and reserve.
• In a small bowl, cream together butter and remaining sugar until well combined.
• Coat the bottom and sides of a 2-quart baking dish with this butter mixture.
• Line bottom and sides of the baking dish with bread slices, overlapping slightly.
• Drain the apples and combine them with the drained raisins.
• Spoon the fruit mixture into the lined dish.
• Cover the top with the remaining bread.
• Sprinkle with the remaining sugar.
• Bake in the preheated oven 1 hour.
• To serve (warm or cold), pour rum over the warm charlotte and light it with a long match or kitchen torch.