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# Limoncini

«Limoncini» literally means «little lemons» but is a sweet, whereas «arancini» means «little oranges» but is a main dish (typical of southern Italy). Please, don't confuse these dishes: they are very different and you may find yourself on the wrong side of a feud.

• ⏲️ Prep time: 1 hour + 2 hours for rising
• 🍳 Cook time: 20 min
• 🍽️ Servings: 20 (40 pieces)

# Ingredients

• Dough:
  • 250 g milk
  • 25 g brewer's yeast
  • 20 g sugar
  • 50 g butter
  • 650 g 00 or 0 flour
  • 2 eggs
  • a pinch of salt
• Stuffing:
  • 3 lemon untreated. Make sure the skin is edible!
  • 250 g sugar

# Directions

1. Cut the butter and let it soften.
2. Dissolve the yeast in warm milk and softened butter.
3. Add sugar and stir.
4. Add the other dough ingredients and knead for a few minutes until you have a soft dough.
5. Cover the dough and let it rise for about an hour.
6. Meanwhile, grate the skin of the lemons.
7. Add sugar and mix.
8. Store the stuffing in a dry place.
9. Roll out the dough to 1 or 2 a rectangles about 3 mm thick.
10. Spread the stuffing on all the surface of the dough.
11. Roll up the rectangle(s) tightly.
12. Cut the rolls in slices about 1 cm thick.
13. Lay them on baking paper in an oven tray.
14. Let them rise again for another hour.
15. Preheat the oven to 180 °C.
16. Cook for about 20 minutes. Pay attention not to overcook: check after about 10 minutes.

# Credits and Notes

• Some or all of the text on this page was written by pestanzul.
• The text on this page was taken from Based Cooking or a fork and is under The Unlicense.

This page was last edited on 2026-09-09 03:49:25.

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