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Impasto della Pinza Emiliana (Emilian Flatbread Dough)Doughnuts):

Impasto della Pinza Emiliana (Emilian Flatbread Dough)

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Course Main Course
Cuisine Italian

Ingredients
  

  • Ingredients:
  • 300 g all-purpose flour
  • 5 g baking powder
  • 100 g granulated sugar
  • 100 g unsalted butter diced at room temperature
  • 5 g honey
  • 70 g egg yolks about 4-5 eggs, depending on size
  • 1 large whole egg beaten (reserve half for brushing)
  • Coarse sugar for dusting optional
  • 1/3 jar of plum jam mixed with a couple of teaspoons of bitter orange jam orange jam is optional
  • A handful of walnut pieces optional

Instructions
 

  • Instructions:
  • Preheat the Oven: Set your oven to 325°F (163°C).
  • Prepare Dry Ingredients: Sift together the all-purpose flour and baking powder into a large bowl.
  • Mix Wet Ingredients: In a stand mixer with the flat beater attachment, combine the unsalted butter, granulated sugar, honey, egg yolks, whole egg, and a pinch of salt. Mix on low speed until you achieve a homogeneous cream.
  • Combine Dry and Wet Mixtures: Gradually add the sifted flour and baking powder to the wet mixture. Mix on low speed until the dough comes together and no dry flour remains. Avoid overmixing to prevent a tough texture.
  • Roll Out the Dough: Place the dough between two sheets of parchment paper. Roll it out into a large rectangle, dusting lightly with flour to prevent sticking. The thickness is up to your preference; a thinner dough will result in more layers when sliced.
  • Add Filling: Spread a thin layer of the plum and bitter orange jam mixture over the dough, leaving a small border around the edges. Sprinkle walnut pieces evenly over the jam.
  • Roll and Shape: Carefully roll the dough from the short side into a log, ensuring the seam is on the bottom. Place the rolled dough onto a baking sheet lined with parchment paper, tucking the ends underneath to form a ring or oval shape.
  • Brush and Bake: Brush the top of the dough with the reserved beaten egg and, if desired, sprinkle with coarse sugar. Bake in the preheated oven for 25-30 minutes, or until golden brown.
  • Cool and Serve: Allow the flatbread to cool slightly before slicing. Serve warm or at room temperature.
  • Variations and Tips:
  • Dietary Substitutions:
  • Gluten-Free: Use a gluten-free all-purpose flour blend in place of regular flour.
  • Dairy-Free: Replace butter with a plant-based alternative and ensure the jam is dairy-free.
  • Sugar-Free: Substitute granulated sugar with a sugar alternative suitable for baking.
  • Flavor Enhancements:
  • Add a teaspoon of vanilla extract to the wet mixture for added depth of flavor.
  • Incorporate a handful of dried fruits like raisins or figs into the filling for a sweet twist.
  • Storage:
  • Store any leftovers in an airtight container at room temperature for up to 3 days. Reheat in a low oven before serving.