Fugazza vicentina



  • 500 g Flour farina azzurra
  • 150 g Sugar
  • 5 Eggs
  • 1 dl milk
  • 150 g butter
  • 150 g pasta da pane
  • 50 g almonds
  •  lemon
  • 10 g yeast
  •  vanille
  • salt


Mix flour ,yeast and milk, then let it rest for about 60 minutes covered with a towel, knead the dough with yeast,2 eggs, 1 egg yolk, butter and 150 g of flour and 75 to form a dough smooth and homogeneous, allow to rest for a further 60 minutes always covered with a towel.

Mix the dough,the lemon zest and the remaining flour, 60 g of butter, sugar, vanilla and salt, 2 eggs. Form a ball from a cross cut surface and let rise in a covered bowl for 2 hours.

Knead the dough again,then brush the surface with beaten egg white, sprinkle with almonds and granulated sugar and bake in a hot oven at 180 ° C for 50 minutes.

AZZURRA tipo 00 1kg
00 Azzurra > vai alla scheda