FRESE DI SAN ROCCO

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8 cups of bread flour, plus more for dusting

6 large eggs, lightly beaten

¼ lb of lard, at room temperature

½ cup of olive oil

4 teaspoons salt

Fresh ground pepper to taste

2 to 3 cups warm water (more or less as needed)

2 packets of dry yeast

1 egg for brushing tops

 

Dissolve yeast into one cup of very warm water (not hot) and let it sit for a couple of minutes.

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Meanwhile, place flour onto working surface or large bowl.  Make a well in the flour. Add the salt, the pepper, the 6 eggs, the lard, the olive oil, and the water/yeast mixture.

 

With your clean hands, gently mix the liquids into the flour. Add more warm water, half a cup at a time, and continue mixing.

 

Work the dough very well until smooth and elastic.

 

The dough consistency should be just a little softer than bread dough. Do not add too much water or the dough will not hold its form when baking later.

 

The above steps can be done with a stand mixer.

 

When dough is ready, place in an oiled bowl large enough to allow dough to double in size.

 

Cover with oiled plastic wrap and clean kitchen towel.

 

Place in warm area for rising (about 2 hours).

 

When dough has risen, divide into 4 to 6 balls, depending how big you’d like your frese to be. 

 

Shape each ball of dough into a large bagel shape by flattening it first and then making a hole in the middle. Use a dusting of flour to help with this process.

 

Place all the frese onto a flat surface and cover with kitchen towels.

 

Allow them to rise until doubled in size.

 

When ready, uncover the frese and place onto greased cookie sheets. 

 

Brush tops with beaten egg.

 

Bake in preheated 400F oven for 20 to 30 minutes until golden.