This is once again from my favorite historical chef, Scappi. The dough is unusual in that it uses warm goat’s milk and butter. The goat’s milk gives it a little tang but warming the milk gives the dough a phyllo-like finished texture. Using a warm liquid will denature the protein in the flour making the gluten molecules form in rounds rather than oblong. This in turn creates a tender, pliable dough. Adding fat like butter keeps the flour from absorbing too much liquid and creates a flaky like product when baked.
Original Recipe (1)
“Poi impastinsi libre tre di fiora di farina, con dicci oncie di latte di capra tiepido, & quattro oncie di mollica di pane imbeverata in esso latto, sei rofsi d’ova, quattro oncie di butiro, & sale a bastanza, ben menata che sara la pasta, giungendoli nel menarla altre quattro onciedi butiro in piu volte….”
Then make a paste of three pounds of meal of flour, with ten ounces of warm goat’s milk, & four ounces of breadcrumbs soaked in this milk, 6 egg yolks, four ounces of butter & enough salt, & mix well by hand (knead) and when it shall be dough, add in the mix another further four ounces of butter…
- 18oz Semolina Flour
- 5oz Warm Goat’s Milk
- 2oz. Breadcrumbs soaked in Milk
- 3 Egg Yolks
- 4oz. Butter
Warm the milk gently and butter until about 120º and add breadcrumbs. Measure out the semolina and salt, mixing to combine. Place semolina on the work surface and make a well in the center. Add milk and egg yolks to semolina and mix until the dough comes together. Keep kneading until it becomes a smooth pliable ball, about 15 minutes. Wrap in plastic wrap and let the dough rest for 30 minutes.
While the dough is resting mix whatever filling you are using. Divide your dough into two ounces lumps and roll them, one at a time, until very very thin. You will not be able to get them as thin as phyllo but I roll mine until I can read through it. Try to keep it a round or oval, it makes a prettier finished ciambelle.