Papurott or Papurogio, a traditional Brianzolo sweet shaped like a doll, made for Epiphany and typical of various areas of Brianza, including Lissone, Desio, and lower Brianza. Its name, in the Brianzolo dialect, means chubby child and it is a sweet made with simple ingredients. Tradition says this sweet dates back to the early 20th century and was eaten on the day of Epiphany. A mother who couldn’t afford gifts or sweets for her children, on the eve of Epiphany, with the little she had at home, flour and not much else, shaped a dough into a doll so that her children could also receive a gift the next day.
A simple sweet, whose main ingredient is a mother’s love, with additions of brioche bread, sugar sprinkles, and raisins, representing the eyes and buttons of the outfit. Today I present my version, the recipe to make a little angel ready to bite and share with friends and family on the day of Epiphany. And now, let’s head to the stove, because the papurott will be ready in a click!
If you’re interested in other sweet recipes for Epiphany, also check out:
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 2 Hours 30 Minutes
- Preparation time: 30 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Epiphany
Ingredients
- 2 3/4 cups all-purpose flour
- 1/3 cup sugar
- 1 medium egg egg
- 2/3 cup milk
- 1 packet vanillin
- 1 packet dry yeast
- 2 tbsps butter (melted)
- 1 1/2 tsp salt
- 1 tsp raisins
- 1 1/2 tbsps white sprinkles
- 1 egg yolk
- 2 tsp milk
Tools
- Stand Mixer
- Baking Tray
- Parchment Paper
- Bowl
- Brush
Steps
To prepare the papurott, first focus on making the brioche bread. I used a stand mixer, but you can easily knead by hand in a bowl. Place the egg, milk, sugar, and vanillin in the stand mixer bowl and mix the ingredients with a spoon or fork. Then add the flour and yeast and start kneading with the hook for a few minutes, until the flour has absorbed the liquids.
Meanwhile, melt the butter in the microwave and let it cool. Once it’s at room temperature, pour it into the bowl along with the salt and continue kneading until the dough detaches from the sides and is well combined.
Transfer it to a work surface, fold it a couple of times into a ball. Then, place the dough in a bowl, cover it with plastic wrap, and let it rise for at least 2 hours, or until doubled.
After the rising time, take the dough and place it on a work surface. Cut 175 g (6.2 oz) to form a small ball: this will be the doll’s head. Place the rest of the dough on a baking sheet lined with parchment paper and shape it into the body. Place the head and, with a dough scraper or knife, cut out the arms and legs, making a couple of cuts as shown in the picture. Then place the previously soaked raisins to form the eyes and buttons and use the edge of a glass to cut the mouth. Cover again with plastic wrap and let rise for 30 minutes. Brush the surface with the egg yolk and milk, and sprinkle the sugar sprinkles over the entire body.
Bake the Befana sweet in a preheated oven at 356°F (180°C) with fan function for 20 minutes, or until the surface is golden.
Papurott Storage and Tips
The papurott can be stored in a cool, dry place for 2 or 3 days, covered by a glass dome.
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Papurott FAQs and Answers
Can I omit the sugar sprinkles?
Yes, you can leave them out, although they are part of the traditional recipe.
