The bensone it’s a typical dessert of the city of Modena. A easy recipe which is prepared with few ingredients, for a very simple dessert. To be dipped in a glass of Lambrusco at the end of a meal or to be enjoyed as a snack.
- 500 g of flour 00
- 250 g of granulated sugar
- 100 g of butter
- grated zest of 1 lemon (to taste)
FOR 1 LARGE BATHROOM:
- 3 eggs
- 16 g of baking powder
- milk for brushing
- granulated sugar
The bensone is a typical dessert of Modena, probably the oldest in the city, so much so that it is said of a millenary origin. It is an oblong-shaped dessert, with a dry consistency, which is prepared with just a few ingredients such as flour, eggs, butter, milk and sugar. The latter in the recipe only arrived from 1747, when Sigismondo Margraff discovered the presence of sucrose in beets: previously honey was used.
The Modenese celebrate the Bensone on 1 December, the day of Sant’Eligio, protector of goldsmiths and blacksmiths: tradition, in fact, would have it that in the Middle Ages the Bensone was the sweet given as a gift on this day to the guild of these trades. Although there are many hypotheses about its origin, including those related to the name: there are those who hypothesize for example that bensone derives from the French “bread of blessing” (pain de benson), as used in some religious ceremonies.
Now they are found different variations, even stuffed with jam and even Nutella. We give you the basic recipe, perfect to be consumed at the end of a meal by soaking a slice in a glass of Lambrusco.
OTHER DELICIOUS RECIPES: Bolognese pinza, Fregolotta, Sbrisolona cake
How to prepare: Bensone
- Preparation time
- 20 min
- Cooking time
35 min – 40 min
How to prepare: Bensone
To prepare the bensone, first collect the flour, yeast and sugar in a bowl and mix them together to mix them. Then add the eggs, the melted butter at room temperature and the lemon zest if you wish: mix everything together. If the mixture is too dry, add a drop of milk. Form a loaf and arrange it on a baking sheet lined with parchment paper. With your hands give it the shape of a strand with pointed ends.
Brush with milk and sprinkle with plenty of sugar grains. Bake in a preheated oven at 180 ° for 35-40 minutes, checking the cooking with a toothpick that must come out clean. Remove from the oven and allow to cool before serving.
The bensone is ready to be served.