Maroggia’s Mill Cookbook: Roscòn de Reyes / Il Ricettario del Mulino di Maroggia: Roscòn de Reyes

Today for Maroggia’s Mill Cookbook a festive recipe. For once not a Christmas one but one dedicated to Epiphany instead, so you still have plenty of time to study it and find the time to bake it. For once I decided to cross cultural boundaries, flying to Spain. Roscón de Reyes is a doughnut shaped bread, made with a dough similar to panettone, which is decorated with candied fruit. This bread is prepared on the occasion of the coming of the Three Kings, on January 6th. In short, the Iberian version of the Swiss Three King Cake Bread! The dough I created is not the simplest to handle. For those who are not familiar with very rich and soft doughs I would recommend using a dough mixer. For reasons balance in the photographs but also to redistribute the Roscon to my various guinea pigs I decided to make mini portions, I think that for a larger donut 20 minutes of further baking lowering to 160 ° C will be surely necessary to bake the bread thoroughly. Try it…I bet you won’t find a softer dough!

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Maroggia’s Mill Cookbook: Rye flour, Cranberry and Orange Zest Scones / Il Ricettario del Mulino di Maroggia: Scones alla farina di segale, cranberries e scorza d’arancia

Nothing’s better than an old good cup of tea and scones on these cold, cold winter mornings. For Maroggia’s Mill Cookbook I wrote this recipe thinking of lazy sundays and something rewarding to eat on a well deserved day of relax. I used the Mill’s rye flour and white AP flour. Easy to make, soft and sweet, they keep for a couple of days (though I suggest warming them up in the oven at 100°C for 8 minutes). Let’s put the kettle on!

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ZZAFF! Spampezie

For this month’s installment of ZZAFF! I chose a traditional Christmas recipe. Spampezie biscuits are a typical Christmas treat filled with a mixture of nuts, grated bread, spices, grappa, sugar and honey which are only produced in some Leventina villages. They keep for very long periods and it is said that the families used to send them overseas to their emigrated children. Spampezie are produced only in Faido, Prato, Dalpe, Osco, Chiggiogna or in other municipalities of the lower valley such as Bodio, Personico and Pollegio. Some say that Osco is the homeland of spampezie.
Typically the cookies are pressed into wood shapes that have different shapes. Carved figures recall festivities or represent the coat of arms of a family. The basic preparation method has remained virtually untouched until today: however, everyone has his personal recipe, which is unlikely to be revealed.
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