Sicilian Buccellati

To prepare the Sicilian buccellati, first dedicate yourself to the filling: soak the raisins in Marsala for at least 15 minutes 1. Meanwhile, boil the figs in boiling water for 3 minutes 2, drain them and dry them with a clean cloth 3.

Remove the stem and cut them into pieces 4. Transfer the figs to a mixer and blend until you get a puree 5, then collect it in a bowl and set aside. Chop the chocolate with a knife 6.

Drain the raisins 7 and chop the walnuts using a meat mallet 8. In the bowl of figs, add the chocolate, raisins, walnuts and orange marmalade 9.

Also add the nutmeg, cinnamon 10, Marsala 11 and mix everything together 12.

You will have to obtain a homogeneous mixture 13. Cover with plastic wrap in contact with the mixture 14 and let it rest in the refrigerator for 5 hours. Meanwhile, dedicate yourself to preparing the shortcrust pastry: sift the flour into the bowl of the planetary mixer 15.

Add the lard cut into pieces 16 and work with the leaf hook, at low speed, until you get a sandy consistency. Add the sugar 17 and the yeast 18.

Finally add the eggs, previously beaten with the ammonia 19. Work until you get a crumbly dough 20, then pour in the milk 21.

You will have to obtain a dough made of coarse crumbs. Transfer everything to a pastry board 22 and work with your hands until you form a smooth and homogeneous dough 23. Wrap it in plastic wrap 24 and let it rest in the refrigerator for 4 hours.

Once this time has passed, take the shortcrust pastry and roll it out to form a rectangle about 4 mm thick 25. Place the filling in the center and shape it to give it a cylindrical shape 26, then lift the edge of the shortcrust pastry and wrap it around the filling 27.

Remove the excess shortcrust pastry 28 29 and seal the closure on the long side by pressing with your fingers 30.

Cut the roll obtained into slices 4 cm thick 31 and arrange them on a baking sheet lined with parchment paper 32. Bake in a preheated static oven at 180° for 30 minutes. When the shortcrust pastry is golden, take it out of the oven and let it cool completely 33.

Meanwhile, prepare the glaze: pour the egg whites into a bowl and start beating with a fork 34. When a foam begins to form, add the lemon juice 35, then also add the powdered sugar in two times, always continuing to beat 36. You will have to obtain a creamy mixture.

Dip the upper part of the now cold buccellati in the glaze 37 and decorate with colored sprinkles 38. Your Sicilian buccellati are ready to be enjoyed 39!