Ingredients: 500 gr flour
.
Raisins 100 grams.
Butter 200 gr.
Sugar 200 gr.
Eggs 4
Pine 100 gr. Bertolini
yeast and half a sachet
salt, lemon zest, Marsala
Place 100 grams of raisins in a cup of hot water. Grease a baking pan, pass a little 'flour and shake to remove excess flour. Put a pound of flour on pastry board, make the fountain in the middle and put a pinch of salt, the grated rind of one lemon, 175 grams of softened butter left out of the refrigerator, four eggs and two tablespoons dry Marsala wine. Working with your hands so the mixture is homogeneous. Add 100 grams to 200 grams of sugar and pine nuts. Stir these ingredients well. Rinse the raisins. Add the raisins to the mixture and pouring flour and half a sachet of yeast and Bertolini.
Put the dough in the pan and livellatelo. Cover with the sugar and butter.
Bake in preheated oven at 180 degrees for about 50 minutes.
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