{"id":142,"date":"2026-01-08T05:07:19","date_gmt":"2026-01-08T05:07:19","guid":{"rendered":"http:\/\/localhost\/?p=142"},"modified":"2026-01-08T05:07:19","modified_gmt":"2026-01-08T05:07:19","slug":"italian-pie-exclusive-cheats-are-revealed-make-a-delicious-stuffed-berina-christmas-pudding-that-absolutely-cant-put-down","status":"publish","type":"post","link":"https:\/\/heradsmobi.top\/index.php\/2026\/01\/08\/italian-pie-exclusive-cheats-are-revealed-make-a-delicious-stuffed-berina-christmas-pudding-that-absolutely-cant-put-down\/","title":{"rendered":"Italian pie exclusive cheats are revealed! Make a delicious stuffed Berina Christmas pudding that absolutely can’t put down!"},"content":{"rendered":"
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Classic Italian Pie <\/span><\/p>\n

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Ingredients <\/span><\/p>\n

500 g high-gluten flour<\/p>\n

100 g sugar<\/p>\n

200 ml warm milk<\/p>\n

100 g room temperature butter<\/p>\n

3 egg yolks<\/p>\n

10 g fresh yeast<\/p>\n

200 g candied fruit (orange, lemon, cherry)<\/p>\n

100 g Sultan sugar<\/p>\n

1 tsp vanilla extract<\/p>\n

1 lemon peel<\/p>\n

1 orange peel<\/p>\n

1 pinch of salt<\/p>\n

1 tablespoon orange juice (substitutes for rum or liqueur)<\/p>\n

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Preparation <\/span><\/p>\n

Step 1: Prepare Yeast <\/span><\/p>\n

Dissolve Yeast: In a small bowl, dissolve fresh yeast in warm milk along with a teaspoon of sugar. Let sit for about 10 minutes until the mixture starts to bubble, which indicates that the yeast has been activated.<\/p>\n

Step 2: Mix the dough <\/span><\/p>\n

Sift flour: Sift flour in a large bowl, making sure there are no lumps. Make a well in the middle and add the wet ingredients.<\/p>\n

3. Add ingredients: In the center of a bowl add the sugar, egg yolk, softened butter, vanilla extract, lemon and orange zest, and a pinch of salt.<\/p>\n

4. Add yeast: Pour the fermented milk into the mixture, and then start kneading with your hands or a stand mixer equipped with a dough hook.<\/p>\n

Step 3: Knead the dough <\/span><\/p>\n

5. Knead: Knead for about 10 minutes until the mixture becomes a soft, elastic dough. If the dough is too thick, add some more flour, but be careful not to add too much or it will make the pie tough.<\/p>\n

Step 4: Add the fruit <\/span><\/p>\n

6. Add fruit: After the dough is kneaded, add candied fruit and sultan fruit. If orange juice is used instead of liqueur, it can also be added at this time. Gently knead so that the fruit is evenly distributed in the dough.<\/p>\n

Step 5: First Fermentation <\/span><\/p>\n

7. Proofing: Place the dough in a large bowl, lightly oil the bowl and cover with a clean cloth or plastic wrap. Let the dough sit in a warm place for about 2 hours until the dough has risen to double its size.<\/p>\n

Step 6: Shaping and Secondary Fermentation <\/span><\/p>\n

8. Shaping: Once the dough is awake, place it in a panetoni cake tin, or in a tall disc lined with baking paper.<\/p>\n

9. Second proofing: Let stand again for 1 hour until the dough proofs again.<\/p>\n

Step 7: Baking <\/span><\/p>\n

10. Preheat the oven: Preheat the oven to 180 \u00b0C (350 \u00b0 F).<\/p>\n

11. Mark the dough: Draw a cross on the top of the dough and put a small piece of butter in the center of the cross. This will help the pie open evenly during baking.<\/p>\n

12. Bake: Place the pie in the oven and bake for about 35-40 minutes until the surface is golden brown and remove by inserting a toothpick into the center.<\/p>\n

Step 8: Cool and serve <\/span><\/p>\n

13. Cooling: After baking, place the pie on a grid rack to cool completely before serving. This will help the settling of flavors and the softness of the texture.<\/p>\n

Step 9: Enjoy! <\/span><\/p>\n

14. Now, your pie is ready to enjoy with your family over the holidays.<\/p>\n

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Brewed Berina <\/span><\/p>\n

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Ingredients <\/span><\/p>\n

313 grams flour<\/p>\n

1 tsp dry yeast<\/p>\n

2 tablespoons sugar<\/p>\n

2 egg yolks<\/p>\n

125 ml warm milk<\/p>\n

1\/2 tsp salt<\/p>\n

4 tablespoons butter<\/p>\n

Orange marmalade for filling<\/p>\n

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Preparation <\/span><\/p>\n

Combine flour, yeast, sugar, egg yolks, milk, salt and butter in a bowl.<\/p>\n

Start stirring the ingredients and then knead them together with your hands.<\/p>\n

Knead into a smooth dough and let rest for 40-60 minutes.<\/p>\n

Then divide the dough into 8 pieces and form small balls. Let rest for at least 2 hours, then fry in hot oil.<\/p>\n

Round with sugar and stuff in the filling.<\/p>\n

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Christmas pudding \ud83c\udf32 \ud83d\ude0b <\/span><\/p>\n

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Ingredients <\/span><\/p>\n

-3 eggs<\/p>\n

-170 g of sugar<\/p>\n

-70 ml sunflower oil<\/p>\n

-70 ml orange juice or milk<\/p>\n

-1 teaspoon orange peel<\/p>\n

-1 teaspoon vanilla extract<\/p>\n

-270 g baking powder<\/p>\n

-1 tsp baking powder<\/p>\n

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procedure <\/span><\/p>\n

Prepare the base mixture: <\/span><\/p>\n

In a food processor or large bowl, whip eggs well with sugar and oil until a homogeneous foamy mixture forms.<\/p>\n

Add liquids and seasonings: <\/span><\/p>\n

Add orange juice or milk (choose either), orange zest and vanilla extract. Stir again until ingredients are well combined. <\/span><\/p>\n

Add the dry ingredients: <\/span><\/p>\n

Sift the spontaneous flour along with the baking powder, then gradually add it to the mixture, stirring until smooth and lump-free.<\/p>\n

Use a piping jar with center tube (optional): <\/span><\/p>\n

If you want to use a piping jar, beat the egg yolks well with the rest of the ingredients, then add the whites that have been beaten stiff. Gently add the egg whites with gentle folding motions to keep the mixture fluffy.<\/p>\n

To make a sponge cake (optional): <\/span><\/p>\n

If you want to make a sponge cake instead of a pudding, omit the liquid in the recipe and let the mixture sit for a few minutes to allow the flour to fully hydrate.<\/p>\n

Roasting <\/span><\/p>\n

Preheat oven to 180 \u00b0C. Pour the mixture into a pan and bake for 40-50 minutes until smell-free when inserted with a toothpick through the middle.<\/p>\n

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Prep Time: 15 minutes | Baking Time: 40-50 minutes | Total Time: 55-65 minutes <\/span><\/p>\n

Number of people served: 8 <\/span><\/p>\n

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Classic Italian Pie \u00a0 Ingredients 500 g high-gluten flour 100 g sugar 200 ml warm…<\/p>\n","protected":false},"author":1,"featured_media":10142,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12],"tags":[],"class_list":["post-142","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bake"],"_links":{"self":[{"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/posts\/142","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/comments?post=142"}],"version-history":[{"count":1,"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/posts\/142\/revisions"}],"predecessor-version":[{"id":12287,"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/posts\/142\/revisions\/12287"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/media\/10142"}],"wp:attachment":[{"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/media?parent=142"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/categories?post=142"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/tags?post=142"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}