The Procida buns of San Biagio are one of the many sweets I fell in love with…very simple and quick to make!!!
I must say that in appearance they really look like my ammonia cookies from Abruzzo, but in flavor they are completely different.
They are lemon and Strega liqueur scented, but already on their own they are truly intoxicating!
A humble sweet, which can be made with little and in little time, but really great for breakfast and snack even when this holiday does not fall.
Being a Campanian sweet, Strega liqueur couldn’t be missing, and traditionally in honor of San Biagio, on February 3, when this holiday recurs, people take them to church to be blessed and then eat them…just like they do with bread on St. Anthony’s day.
If I have intrigued you even a little, read the recipe and make it yourself, I’m sure you will like it!!!
If you make this or any of my other recipes, send me the photos and I will post them on my page with your name.
Approx. 165 Kcal for each bun
- Difficulty: Easy
- Cost: Inexpensive
- Portions: 17 pieces
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Winter
Ingredients
- 2 1/2 cups All-purpose flour
- 2/3 cup Butter
- 1/2 cup Sugar
- 1 1/2 packet Baking powder
- 3 Medium eggs
- 2 tbsps Strega liqueur
- Grated zest of 1 lemon
- 1/2 tsp liquid vanilla or 1 packet of vanillin
Preparation of Procida Buns of San Biagio
In the stand mixer, put the flour and softened butter, mix for a few seconds, then add the sugar, eggs, grated lemon zest, vanilla, and baking powder, and mix everything well.
Let the dough rest for 30 minutes, then line a baking sheet with parchment paper and place about 1 1/2 oz of dough in well-spaced spoonfuls on the sheet.
Bake in a preheated oven at 350°F for 15 minutes, checking the baking, and enjoy your meal.
