LE SPOLETTE CORTONESI

Recipe invented in Cortona

History

Spoletta (quills) is a typical dessert from Cortona, traditionally eaten during the Lent period. The recipe originated in the pastry shops of Cortona in the 1970s. The spoletta is similar to a “Maritozzo dessert” with the addition of raisins and candied fruit. During the Easter period, spoletta can be found in every bar and pastry shop in the Cortona area, as a perfect complement to breakfast.

We apologize for not including the preparation procedure in our recipe. Unfortunately, the master chef who shared the recipe with us has deemed it a closely guarded secret. We understand that this may be disappointing for our readers, but we hope that the listed ingredients will still be of use to you in creating your own delicious dishes.

Ingredients:

• 250g strong bread flour (Manitoba type)
• 100g refreshed sourdough starter
• 2 medium eggs (about 110g)
• 40g soft butter
• 30g honey
• 20g sugar
• 50g sultana raisins
• 15g candied citron
• 15g candied orange
• Powdered sugar for dusting (as needed)

Detailed procedure:

1. Starter preparation (evening before):
   • Refresh 100g of sourdough starter
   • Mix with 50g of the total flour and enough lukewarm water
   • Let ferment for 4 hours
2. Main dough:
   • In a bowl, mix the remaining 200g flour with 2 eggs
   • Add 30g honey and 20g sugar
   • Incorporate 40g soft butter in small pieces
   • Knead vigorously for 15-20 minutes
   • Add 50g pre-soaked and squeezed raisins
   • Incorporate 15g citron and 15g orange candied fruit, diced
   • Work until obtaining a smooth and elastic dough
3. First proofing:
   • 6-8 hours at 24-26°C (75-79°F)
   • The dough should triple in volume (about 900g total)
4. Shaping:
   • Divide the dough into 5 pieces of about 180g each
   • Shape into oval loaves about 15cm long
   • Place on a baking sheet lined with parchment paper, well-spaced
5. Second proofing:
   • 2-3 hours until doubled in size
   • Cover with a damp cloth
6. Baking:
   • Oven at 200°C (392°F) for 10 minutes with steam
   • Lower to 180°C (356°F) for another 8-10 minutes
   • Check for golden brown color
7. Finishing:
   • Dust generously with powdered sugar while still warm

These proportions will give you Spolette with the same honeycomb structure shown in the image, rich in candied fruits and raisins but well-balanced in ingredients.