Together with the schiaccia briaca and schiacciunta, corollo is one of the oldest desserts on Elba. In the past, it was cooked in the wood-fired oven after the bread.
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INGREDIENTS |
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Flour |
500 |
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g |
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Sugar |
300 |
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g |
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Butter |
150 |
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g |
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Eggs |
4 |
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n° |
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Milk |
1 |
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glass |
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Yeast |
1 |
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sachet |
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Aniseed Liquor |
1 |
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small glass |
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Grated rind of |
1 |
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lemon |
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Icing sugar |
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to taste |
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PREPARATION |
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| 1. |
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On the work surface, make a well in the flour and pour in the beaten eggs and butter left to soften at room temperature and cut into pieces. |
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| 2. |
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Add the sugar, the liquor and lemon rind. Mix the sachet of yeast in a glass of tepid milk then add to the mixture. Mix the ingredients well, working carefully to make sure the mixture is smooth and even. |
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| 3. |
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Butter and flour a ring-shaped tin. Pour in the mixture and place in the oven, preheated to 180°C. |
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| 4. |
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Leave to bake for 50 minutes, remove and leave to cool. Serve the dessert after having dusted it with icing sugar. |
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For this flavourful and spicy menu, we suggest a medium-bodied red wine such as a Solopaca or a Chianti. |
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