Recipe for San Costanzo Cake, patron saint of the city of Perugia, along with Saint Lawrence and Saint Herculanus.
I truly got to know Perugia during my Italian travels. I was in Umbria and couldn’t miss visiting this beautiful city.
A journey into the past, as often happens in our art cities. Rich with narrow streets and intricate districts in the historic center and the five access gates: Porta Sole, Porta Susanna, Porta San Pietro, Porta Eburnea, Porta Sant’Angelo; all to be known and visited, as they hold the heart of this history-rich city. The Cake is a representation of both the city and the wreath worn by the martyr.
Costanzo of Perugia, born in Foligno, first bishop of the city. The church commemorates him on January 29, and during these celebrations, the San Costanzo Cake was born: a doughnut scented with anise and citron, enriched with raisins and pine nuts.
I had already eaten it on that occasion, and now, within the written lines of my blog, I give you the recipe, not because it is unattainable (even the Chamber of Commerce holds the original), but for the story it carries. In this journey among historical recipes, I enjoy reading about this simple yet exquisite dessert.
- Difficulty: Easy
- Cost: Economical
- Rest time: 6 Hours
- Preparation time: 30 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
Flour, sugar, and aroma…
- 4 3/4 cups flour
- 1 cup sugar
- 3 1/2 oz candied citron
- 4 1/4 oz raisins
- 3 1/2 oz pine nuts
- 1 1/2 tbsp anise seeds
- 1/2 cup olive oil
- 1 1/4 oz compressed yeast
- 1 1/4 cups water (Warm)
- 1 tsp salt
- 1 egg (For brushing the surface)
Tools
A bowl or stand mixer for kneading, mold for baking.
- Bowls
- Molds
Steps
From a simple dough to the shape…
First of all, knead the flour, warm water in which the yeast has been dissolved, and salt. Let it rise until doubled. I was advised to prepare this dough in the evening and let it rest covered in the refrigerator until the next morning, a process I do with many leavened products, as it provides a better crumb structure and gluten formation occurs at a slow pace.
Take your dough again. Pour the rest of the ingredients and knead for at least another five minutes. The oil must be well absorbed, and the dough will have a homogeneous consistency.
Let it rise in a warm place, away from drafts, for about three hours. I recommend the oven with a pot of boiling water.
Brush the surface with the beaten egg and decorate as desired.
Bake in a preheated oven at 350°F for about 45 minutes.
It keeps for a few days unrefrigerated. Also excellent dry to dip in milk. Ideal to accompany a good tea or as a dessert. Some people make 5 cuts on the surface to remember the Perugian districts. I put 5 almonds, some put 5 candied cherries.
FAQ (Questions and Answers)
Can I skip using the egg?
Instead of brushing with egg, you can use milk.
Can I replace the oil with butter?
Some recipes suggest using butter at 50%.
