Recipe of Torcolo di San Costanzo, patron saint of the city of Perugia, along with San Lorenzo and Sant’Ercolano.
I came to know Perugia firsthand during my Italian wanderings. I was in Umbria and couldn’t resist visiting this beautiful city.
A journey into the past, as often happens in our art cities. Rich with narrow streets and intricate districts of the historic center and the five entrance gates: Porta Sole, Porta Susanna, Porta San Pietro, Porta Eburnea, Porta Sant’Angelo; all worth knowing and visiting as they hold the heart of this city rich in history. The Torcolo is a representation of both this and the wreath worn by the martyr.
Costanzo of Perugia, born in Foligno, was the first bishop of the city. The church commemorates him on January 29th, and for this celebration, Torcolo di San Costanzo was born: a fragrant donut with anise and citron, enriched with raisins and pine nuts.
I had already tasted it on that occasion, and now, through the lines written on my blog, I present you the recipe, not because it’s impossible to find (even the Chamber of Commerce holds the original), but precisely for the story it carries. In this journey through historic recipes, I also 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 fragrance…
- 5 cups flour
- 1 cup sugar
- 3.5 oz candied citron
- 1 cup raisins
- 3.5 oz pine nuts
- 1 tbsp anise seeds
- 0.5 cup olive oil
- 1.2 oz compressed yeast
- 1.25 cups water (Warm)
- 1 tsp salt
- 1 egg (For brushing the surface)
Tools
A bowl or planetary mixer for kneading, mold for baking.
- Bowls
- Molds
Steps
From a simple dough to form…
First, knead the flour, warm water in which the yeast has been dissolved, and salt. Let rise until double in size. I was advised to prepare this dough in the evening and let it rest covered in the fridge until the next morning, a procedure I follow with many leavened goods, as it gives a better alveolation and the gluten formation occurs at a slow pace.
Retrieve your dough. Pour the oil and then the rest of the ingredients, kneading for at least another five minutes. The oil must be well absorbed, and the dough should have a homogeneous consistency. Now add the other ingredients and finish kneading.
Let 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 beaten egg and decorate as desired.
Bake in a preheated oven at 350 degrees Fahrenheit for about 45 minutes.
It keeps outside the fridge for a few days. Also great 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 districts of Perugia. I placed 5 almonds, others put 5 candied cherries.
FAQ (Questions and Answers)
Can I avoid using egg?
Instead of brushing with egg, you can use milk.
Can I substitute oil with butter?
Some recipes include using butter at 50%.
