As a proper Romagnola ("quanto basta", just enough) I am very attached to traditions, to culinary ones in particular because they tell of places and people, they remain in the memory passed on from generation to generation. I have always loved being around the stove with my grandmothers trying to learn their secrets, while not being able to produce delicious dishes like those made by them. It's amazing, but grannies really seem to have some kind of super power in the kitchen, even following the same recipe the result is not the same. I've always blamed my oven, but I'd rather say it's the expert hands that make the difference. However, I have wonderful memories that I continue to collect every time we find ourselves preparing delicacies together.
One of these is the donut or Brazadëla romagnola, one of the most traditional sweets of my region. I have already written about her previously and you can find the recipe here. Today I would like to share his upgrade with you. The recipe is exactly the same as the classic one with the addition of a jam filling.
What makes it special is the little story behind the name. Aunt Pappa was a jovial lady, a neighbor of a girl of my mother's age who, then a child, spent time at her house. The child did not eat much, but the lady, a skilled cook, was able to satisfy her taste by preparing what she liked. Thus he began to call her "Aunt, baby food!" and that cute nickname has spread more and more in the circle of friends and relatives. Aunt Pappa subsequently became a customer of my grandmother, who made many tailor-made clothes for her (because in addition to being a space cook, my grandmother she is also a divine seamstress, I am dying of envy!) They became friends and shared many other recipes besides this one that my grandmother still follows today.
Aunt Pappa's donut, or tart as we actually call it in the family, looks like a large rectangle closed on the filling, with the doses indicated in the recipe about twenty diners eat there, if my father is present, of diners there. they eat half of it, it is the dessert made by my grandmother that she prefers. The donut is preferably stuffed with mixed jam of those that remain in the fridge in the jar bottoms, my grandmother's favorite combination (and mine too) is plum and lemon. I know it sounds like an unusual pairing, but trust me, it's delicious. Strictly homemade jam, no compromises are accepted here.
Sometimes he also delights in filling it with custard, the bite remains more pasty and makes the "gosso", as they say here but, with a glass of wine, the va zò c'lè un piasē e l'è bôna li stès (it goes down that it is a pleasure and it is good all the same).
Happy baking!
Recipe
Preparation time 10 minutes
Baking time 25-30 minutes
Servings 20
Ingredients
500 gr of farèna (plain flour)
300 gr of sugar
3 eggs
50 gr of butter
100 gr of lard
1 bag of baking powder
Lemon marmelade q.s.
Plum jam q.s.
Method
1. Mix the jams together and set aside
2. Armisclč (mix) all the ingredients in the mixer to obtain a mixture of a consistency similar to shortcrust pastry, or proceed on kneading everything by hand
3. Roll out the dough to form a fairly thick rectangle (about 1.5 cm), pour the jam mix in the center and close one side on top of the other, sealing the open sides well
4. Place the donut on a baking tray covered with parchment paper and place in té fòran (in the oven) ventilated at 180 ° for 25-30 minutes
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