Sweet Casatiello

First, you need to obtain a sourdough starter; it is made by letting flour and water ferment after being mixed together

Mix the sourdough starter with one egg and flour (about 100 g) to obtain a very light and soft dough; then let it rest in a covered container with a towel in a place sheltered from drafts for about two hours until the volume has doubled

At this point, work the dough for a long time, adding ten eggs, the flour, the sugar, the vanilla and the sultana raisins, the grated zest of a very fresh lemon, a small glass of Limoncello and a small glass of rum

Beat and work the dough vigorously and then break off pieces that you will place in ring molds previously greased with butter and dusted with flour

Make sure the dough fills only half the volume of the molds

Let them rise in a warm place, covering the molds with a towel and a wool blanket for an entire night (about sixteen hours will be needed)

When the casatielli are puffed and light, lightly brush their surface with a beaten egg

Bake them at moderate heat (180 degrees C) and let them cook for about an hour