Polacca – Polish (Aversa local recipe)

Polacca – Polish (Aversa local recipe)
Ingredients for 8 people
– 350 g. Manitoba flour
– 350 g. Flour 00
– 1 bacon potato
– 10 g. of yeast
– 120 g. of sugar
– 120 g. of butter
– 10 g. of salt
– 200 ml. of milk
– 15 g. Of honey
– 3 eggs
– ½ of cream
– 150 g. To love
– velvet sugar q.b.
For the cream.
– 10 eggs
– 10 spoons of flour
– ten tablespoons of sugar
– 1 l. of milk
– the lemon peel
Preparation
Cream:
Delete eggshells using only yolks.
Whisk the yolks with the sugar and add the milk and flour.
Turn so that no lumps are formed.
Pass the mixture into a colander so that it is smooth and without lumps.
Pour everything into a pot by adding lemon peels (be careful to avoid white) and bring to a boil slowly, taking care to mix continuously so that the cream does not attack.
Let it boil for a few minutes for the cream to thicken.
Shut off and cool.
On a planter, sift the two flours, make a groove in the center and crush the potato.
Add sugar, milk, honey, yeast and work the dough.
Below incorporate an egg at a time.
Finally add the butter and work.
Form a panet and let it rise (better prepare it the day before and keep it in the fridge)
Divide the blade into two parts without working it.
Spread a sheet by wrapping a baking sheet that we have previously grated and floured (the edges of the dough will have to come out of the container).
Pour the cream, add the cherries and cover with another thin slices ever larger than the diameter of the pan.
Pass with the roller pin on the top of the pan so as to cut the excess portion of the dough.
With a spoon handle fold the dough edge towards the underside.
Brush with a egg whitewash mounted to snow the surface and sprinkle with sugar.
Let it rise again for 2 hours.
Bake at 180 ° C for about 40 minutes, be careful to rest over a sheet of aluminum paper if the surface begins to darken.
After cooking, cool down, place in the tray and sprinkle with icing sugar.
Good appetite with “The flavors of Pinarosa”