Desserts and traditions Mountain cuisine Ossola cuisine Sweets and desserts Ossola Piedmont

Crescianzin from the Antrona Valley

Name: Crescianzin from the Antrona Valley
Prep time: 25 min
Cook time: 40 min
Total time: 215 min
Yield: 8 persone
Cuisine: Ossola, Piedmont
Ingredients: 500 g Rye flour; 300 g Wheat flour; 480 ml Water; 160 g Sourdough starter; 10 g Salt; 180 g Raisins; 30 g Sugar

Crescianzin, or Cràsanzin, is a traditional sweet bread from the Antrona Valley made with rye flour and raisins, finished with a dusting of sugar.

Preparation 25 min

Cooking 40 min

Resting 2 h 30 min

Total time 3 h 35 min

Servings 8 persone

Difficulty Media

Seasonality

Spring Summer Autumn Winter

Celebrations and special occasions Christmas Traditional Vegan

Ingredients

For 8 persone

For the dough

Rye flour

500 g

Wheat flour

300 g

Water about, lukewarm

480 ml

Sourdough starter active

160 g

Salt

10 g

To enrich

Raisins soaked and dried

180 g

To finish

Sugar for dusting

30 g

Before you start

You will need

Large bowl

Spatula

Baking tray

Oven

Contains or may contain: Glutine.

Method

Prepare the dough

Mix the flours with the sourdough starter, gradually incorporate the water and add the salt. Work until you have a soft, even dough.

First rise

Cover and leave to rise until visibly increased in volume.

Add the raisins

Gently incorporate the well-drained, dry raisins.

Shape and rest

Shape into one loaf or several small loaves and leave to rest again.

Bake and finish

Bake in the oven until golden and, once removed from the oven, finish with a light dusting of sugar.

Good to know

Tips

The raisins must be thoroughly dry before being added to the dough. Allow the bread to cool before slicing for a more stable crumb.

Variations

The proportions of rye to wheat and the amount of raisins may vary according to family tradition.

Storage

Store for 2-3 days wrapped in paper or a cloth. It can be frozen in slices.

History and territory

Behind this recipe

VisitOssola lists Crescianzin, or Cràsanzin, from the Antrona Valley among the traditional breads of Ossola: it is made with rye flour and raisins and dusted with sugar.