Dolceacqua’s Michette
Here is a really simple recipe, with a genuine taste of home-made sweet and the soft consistency of bread: the Michette are small sugary sandwiches, which were born in the town of Dolceacqua, at the foot of the Doria castle.
Ingredients
1 kg of wheat flour
60 g of brewer’s yeast
350 g of sugar
250 g of butter
4 fresh eggs
100 g of extra-virgin olive oil
Grated peel of a lemon
Lukewarm water
A pinch of salt
Preparation
The first thing you need to do to prepare the Michette is melt the brewer’s yeast in half a glass of lukewarm water. In the meantime, prepare a fountain with flour on a pastry board, add, in this order, eggs, olive oil, sugar, butter, grated lemon peel, salt and finally the melted yeast.
Once the ingredients are combined, begin to knead: the dough: it is necessary to pull the dough a lot; once the compact but soft consistency of the dough is obtained, let it rise at least 1 hour. Shape the Michette giving the dough an elliptical shape, about four centimetres long and two wide, arrange them in a pan greased with oil, a bit distant from each other, to prevent sticking with the second rising, which must also last 1 hour. When they have approximately doubled their volume, put the Michette in and leave them brown, then moisten the top and sprinkle it with other caster sugar.
