Mountain sugars

Ingredients:

for the dough 

• 4 eggs
• 500 g 00 flour
• 50 g sugar
• 120 g peanut oil
• 60 g anise liqueur
• 2 tablespoons anise seeds
• 1 packet of baking powder

for the glaze 

• 300 g sugar
• 70 g water
• 90 g anise liqueur

Preparation:

1. combine the eggs with the liqueur and oil in a bowl
2. whisk with a fork to mix well
3. on a pastry board, make a well with the flour, add the baking powder, anise seeds, sugar, and the freshly prepared mixture in the center
4. knead everything until you get a consistency that is not too soft
5. let the dough rest for 5/6 hours
6. then, with the rested dough, form rolls about 10 cm long, close into a ring and cut all around the outer side with scissors
7. bake in a preheated oven at 180° for 13/15 minutes
8. in the meantime, put the sugar with water and anise liqueur in a wide, shallow pan, boil over moderate heat until, when a wooden spoon is inserted and lifted, it forms a thread (the syrup temperature should be 116°)
9. then dip the "zuccherini" in the syrup over low heat and stir gently until they turn white, forming the glaze.

Tips:

• Montanari "zuccherini" can be stored out of the refrigerator, in a cool and dry place, in a tin box or food bags, for about ten days
• it is not recommended to freeze them
• enjoy them with a hot tea or chocolate, or choose one of the smaller sizes to accompany coffee
• use them as place cards for a baptism, Communion, Confirmation or wedding party

Do you think this recipe is too challenging?

Buy this delicacy on our website

classic Montanari "zuccherini" click HERE

Montanari snow globe "zuccherini" click HERE

Montanari classic "zuccherini" click HERE