Pan Mugnaga is a dessert from the Lower Milanese area, and mugnaga in the Milanese dialect means apricot. Follow the recipe of Marco Pedron, pastry chef at the Cracco Café bistro in the Galleria
Ingredients for FIRST DOUGH
- 500 g 00 flour W350-400
- 320 g butter
- 300 g egg yolks
- 250 g mother yeast
- 225 g granulated sugar
Ingredients for SECOND DOUGH
- 600 g candied apricots
- 200 g 00 flour W350-400
- 100 g butter (soft)
- 80 g granulated sugar
- 65 g clarified butter
- 75 g egg yolks
- 50 g apricot paste mixed with 30 g apricot jam)
- 15 g salt
- 1 vanilla pod
Ingredients TO COMPLETE
FIRST DOUGH
Work flour and mother yeast with 100 g of water, egg yolks and sugar. Once the dough is formed, add another 60 g of water and continue working; finally incorporate the soft butter and continue until you get an elastic, smooth and not very sticky consistency. Arrange the dough in a buttered bowl and wait for it to triple its volume at room temperature: it will take about 16 hours.
SECOND DOUGH
Add at the first mix the new flour, egg yolks and sugar. When the sugar is completely absorbed, mix the apricot paste.
Jumbled up soft butter with clarified butter, vanilla seeds and salt; Incorporate everything into the dough and knead until it is homogeneous again. Then add the diced candied apricots and let rise covered in the buttered bowl for about 30 minutes.
Divide the dough into 2 loaves and fold them in half twice. Let it rest briefly, then knead each dough to give it a sphere shape (pirlare). Place each sphere in a donut-shaped mold (ø 20 cm) fitted with an acetate cone inserted in the hole: place the sphere above the cone and let it fall gently until it fits into the mold (photo 1). In this way there will be no joint and the cooking of the Pan Mugnaga will be uniform. Let it rise covered for 6 hours, then bake for 55 minutes at 160 ° C (the core temperature must be 92 ° C).
Remove from the oven Pan Mugnaga and let it cool completely.
TO COMPLETE
Roll out the plastic chocolate to a thickness of 1.5 mm, cut out two donuts of the same size as the mold you used.
Lay down a plastic chocolate donut on each Pan Mugnaga and massage it well to make it adhere to the surface.
Mounted egg white with powdered sugar and a couple of teaspoons of lemon juice. Transfer the royal icing to a pastry bag with a hole of maximum 3 mm in diameter.
Draw 8 fillets equidistant from the center outwards and decorate with 8 small spikes; in the space between one fillet and another, finish the decoration with 5 decreasing spikes (photo 2). Let it rest for at least 1 hour.
This recipe has already been read 203 times!