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Production area Perugia
The torcolo di san Costanzo is a typical sweet of Perugia, which is prepared for the day of the feast of San Costanzo, one of the city’s patrons, whose martyrdom is commemorated on January 29. It is a sweet that, like the ciaramicola, is shaped like a donut.
Recommended servings for four people
700 g flour
350 g of water
200 g of sugar
200 g of candied citron
90 g of lard
250 g of raisins
300 g of pine nuts
25 g of brewer’s yeast
aniseed seeds to taste
Pour the flour into a hollow container, crumble the yeast in the center and mix with warm water. Knead the mixture for a few minutes until a homogeneous consistency similar to bread dough is obtained. Place the dough to rise in a warm, dry place until it has doubled in volume.
Once it has risen, place it on a pastry board and start working it with your hands. Add the candied citron, raisins, pine nuts, lard, sugar, and aniseed seeds. Knead the dough for ten minutes, roll it up and place it in a well-buttered cake pan. Place the cake pan in a warm place to rise for about three hours.
Once it has risen properly, brown the surface with egg yolk and bake at 180 °C for about 45 minutes.
Regional Recipe from Umbria