For the domes, melt the butter the day before and quench. When cooled, mix with semolina and salt and leave to swell overnight.
To prepare the filling, puree marzipan with candied orange peel, egg, candied lemon peel and the soaked drained raisins with a blender to a paste. Add the finely chopped walnut kernels and refine with the spices.
The next day, continue processing the dough. To do this, dissolve the yeast in water with sugar and knead with the swollen semolina. Cover the slightly crumbly dough and let it rest for half an hour.
Knead again, form into a roll and divide into 12 pieces. Form each piece into a slightly hollowed dome in the curved hand, place some of the filling in the inner curve and close with a wafer.
Place the domes with the wafer facing down on a baking tray (lined with baking paper), brush with egg milk (egg yolk whisked with a little milk) and let rest for another half hour. Bake at 200 degrees on the middle rack for about 20 minutes. When cooled, sprinkle with powdered sugar.
Preparation Tip:
The domes can also be prepared with other nuts in the abundance.
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