Peaches Castelbottaccio-style
For the dough
1 kg all-purpose flour
6 egg
150 ml extra virgin olive oil
200 g sugar
25 g fresh yeast
1 glass of milk
For the stuffing
1 lĀ custard cream
70 ml Milk liqueur
lemon zest
To decorate
simple syrup
Milk liqueur
confectioners sugar
In a small saucepan, heat the milk until warm. Remove from the heat and transfer the milk into a cup. Add the yeast to the milk and stir with a spoon until it dissolves. Let rest for 5 minutes.
Mix the milk and yeast with the rest of the ingredients for the dough. Knead by hand in a bowl or using a mixer for 5 to 10 minutes until the dough is smooth and elastic.
Divide the dough into walnut-sized balls. Place the balls in baking dishes lined with parchment paper. Lightly toss with flour and cover with a kitchen towel. Let rest for a couple of hours or until the balls have doubles in volume.
Once the dough has risen, bake it in a 350Ā° F oven until golden. Then, remove from the oven and let cool.
Make a hole in the flat part of the balls. Moisten with 1 tsp of milk liquor and 1 tsp of simple syrup. Fill with the pastry cream. Pair the balls together, forming the shape of a peach. Repeat until you have used all the ingredients.
Once you have finished, decorate the āpeaches.ā Brush first with the milk liquor and then with a sweet red-colored liquor of your choice, giving the peaches a nice pink color.
Dust with powdered sugar and serve.