Image: Skye McAlpine
Apricot jam gives this light and sweet dough its unique flavour.
- 2¾ cups bread flour + more for dusting
- ¼ cup granulated sugar + 1 tbsp for sprinkling
- 2 tsp instant yeast Generous pinch of salt
- 1 cup + 2 tbsp cold salted butter
- ½ cup cold whole milk
- 2 large eggs
- 2 heaping tbsp apricot jam
1 Place the flour, ¼ cup sugar, yeast and salt in a food processor and pulse for a few seconds to combine. Chop the butter into pieces and add to the food processor. Pulse for a few seconds, until the mixture resembles coarse meal. Transfer the mixture to a medium mixing bowl; set aside.
2 In a small bowl, whisk together the milk, 1 egg and 3 tablespoons of cold water. Make a well in the center of the flour mixture and pour the milk mixture into it. Stir with a table knife to bring together into a lumpy sticky dough. Shape the dough into a ball, place it back into the mixing bowl, cover with plastic wrap and refrigerate for at least 4 hours or up to overnight.
Excerpted from A Table in Venice. Recipes Copyright © 2018. Excerpted by permission of Random House. All rights reserved.