Peillaro

• 2 Pounds of Flour
• A Pound of Butter, or Half Butter

Make the same dough as for the Brioche. At the moment of adding the leavened flour and the reserved flour, add the stoned cherries or peeled figs, the latter cut in halves. Then proceed as for Brioche, and at the last kneading add the Orange Flower Water and the Brandy. Bake as you would the Brioche.