4 tablespoons olive oil + for greasing the baking sheet
80 g sugar
80 g candied orange peel or candied peel
80 g pine nuts
1 egg beaten for glaze
Preparation
Soak the raisins in warm water for 20 minutes. Sift the flour into a larger bowl, beat in 2 eggs, mix with a fork, then knead the dough by hand. Add the yeast (if using fresh, make a liquid yeast first), 2 tablespoons olive oil and a pinch of salt. Knead for 15 minutes until the dough is smooth and shiny, adding a little warm water if needed. Shape into a ball, cover with a cloth and leave to rise in a warm place for 1 and 1/2 hours.
Drain the raisins and dry on paper towels. To the risen dough, beat in the remaining egg, add 2 tablespoons olive oil and sugar. Knead for 15 minutes, adding a little warm water if needed, until the dough is soft and smooth. Add the orange peel, pine nuts and raisins and distribute evenly in the dough.
Lightly grease the baking sheet with olive oil. Form the dough into elongated rolls, arrange them on the sheet leaving spaces between them. Leave to rise for 1 and 1/2 hours or up to 6 hours.
Brush the rolls with egg glaze, place in a preheated 180°C oven and bake for about 15 minutes. The rolls are best fresh from the oven, can be served with whipped cream.
