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content/limoncini.md

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+---
+title: Limoncini
+tags: ['baking', 'dessert', 'dough', 'italian', 'lemon', 'sweet']
+date: 2026-02-14
+author: "pestanzul"
+---
+
+![Limoncini](/pix/limoncini.webp)
+
+"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.
+1. Dissolve the yeast in warm milk and softened butter.
+1. Add sugar and stir.
+1. Add the other dough ingredients and knead for a few minutes until you have a soft dough.
+1. Cover the dough and let it rise for about an hour.
+1. Meanwhile, grate the skin of the lemons.
+1. Add sugar and mix.
+1. Store the stuffing in a dry place.
+1. Roll out the dough to 1 or 2 a rectangles about 3 mm thick.
+1. Spread the stuffing on all the surface of the dough.
+1. Roll up the rectangle(s) tightly.
+1. Cut the rolls in slices about 1 cm thick.
+1. Lay them on baking paper in an oven tray.
+1. Let them rise again for another hour.
+1. Preheat the oven to 180 °C.
+1. Cook for about 20 minutes.
+   Pay attention not to overcook: check after about 10 minutes.