Saint Anthony’s cookie is one of the most beloved typical products of the Viterbese Turcia.
A type of sweet braided bread is also prepared in neighboring areas and, from what I have heard, also towards Umbria, obviously with its variations depending on the region.
Saint Anthony the Abbot is celebrated on January 17th and is the protector of animals, although I often read on social media that he is the protector of pets, which is not exactly true!!!
Many years ago, animals were blessed by the priest on this festive day, but animals such as pigs, cows, with the hope that they would grow healthy and produce for which they were raised, which could be milk or reproduction.
A legend also tells that animals, once blessed, would have the ability to speak that night.
This cookie has also been recognized as a traditional agri-food product of Lazio (P.A.T)
Follow the recipe and if you replicate it, or replicate other recipes on my blog, send me the photos, I will post them on my Facebook page under your name.
Approx. 2364 Kcal per braid
- Difficulty: Easy
- Cost: Economical
- Rest time: 5 Hours
- Preparation time: 30 Minutes
- Portions: 2 braids
- Cooking methods: Electric Oven
- Cuisine: Regional Italian
- Region: Lazio
- Seasonality: Winter
Ingredients for making Saint Anthony’s Cookie
- 1 cup whole milk
- 0.56 oz fresh brewer's yeast
- 2.5 cups all-purpose flour
- 3.2 cups all-purpose flour
- 1 cup sugar
- 2 eggs (medium)
- 0.4 cup sunflower oil
- 1 tbsp anise seeds (I ground them)
- 4 tbsps egg marsala
- 1 packet vanillin (or ½ tsp of liquid vanilla)
- grated zest of 1 lemon (or orange)
- 1 egg yolk (with a splash of water or milk)
Tools
- 1 Non-stick baking sheet Non-stick baking sheet
Preparation of Saint Anthony’s Cookie
In the bowl of a stand mixer, put the milk and brewer’s yeast, let it dissolve, then add the sugar and the first 2.5 cups of flour and mix everything for a couple of minutes.
Subsequently add the eggs and mix again, then add the remaining 3.2 cups of flour, the anise seeds (I ground them), the lemon or orange zest, the marsala, the sunflower oil and work everything well for a few minutes.
At the end of processing, you will obtain a well-worked dough that detaches from the sides, so if it is still too sticky, add a couple of tablespoons of flour and work it until the desired dough is obtained.
Transfer the dough to a large bowl and work it slightly by folding it over itself, then cover the bowl with cling film and let it rise for about 3 hours or until it doubles.
Once the dough has risen, transfer it to a work surface, create a ball, divide it into two equal parts…..
……create a sausage about 16 inches long with the first dough piece, fold it in half and twist them together to create a braid.
Place it on a non-stick baking tray and do the same with the second dough piece.
Let them rise again for about 2 hours.
After the rise, beat the egg yolk with a splash of water or milk in a glass and brush it over the braids.
Bake in a preheated oven at 356°F for about 30-35 minutes, checking the baking.
Once baking is complete, let them cool well before consuming.
Once well cooled, they can be stored in food-grade plastic bags.
