Pan brioche with raisins

After a period of "forced rest" from the stove finally back with a sweet bread great for breakfast or snack.

Ingredients:

• 5,30 oz of manitoba flour
• 5,30 oz of flour 00
• 0,30 oz of butter at room temperature
• ½ packet of active dry yeast or ½ cube of the fresh
• 2,80 oz of sugar
• 1/2 cup of milk
• 1 teaspoon of vanilla extract
• 1 pinch of salt
•  7.05 oz of raisins
• 3 teaspoon of cherry jam

15 min for the dough
8/12 hours + 1 hour rising
cooking time: 20 minutes
oven temperature: 356 °F (180 °C)

 

Put a cup of milk in a bow or in a mixer. Then add butter, salt, sugar and give a first kneaded. Add the two types of flour, vanilla and lastly the baking powder, or the fresh one crumbled. Knead vigorously, if using a mixer. The dough should be soft but not sticky, a bit like pizza dough. If necessary, add flour or milk.

At this point formed a ball and let rest in the bowl next to a cup filled halfway with water. Cover with foil and let in the oven turned off for 4 hours.

Your dough is ready! Must be at least doubled, but also depends on the temperature!

Give it a punch to activate the yeast and then cut into 3 part and  lay each one on a floor and work them with a rolling pin to form a sheet of about ½ cm.

Put into the raisins and the cherry jam, close like a string, brush the final stretch with water (but not too much) and seal it. Repeat with all the part of dough. 

 Interweave and let stand for 1 hour.

Bake in center of oven at 356 °F for about 20 minutes near a small saucepan with a water.

Let cool and sprinkle with 2 tablespoons of sugar dissolved in 1 tablespoon hot water.

 

See the recipe in printable PDF

Christmas “Panettone”

These days I wanted to try this xmas cake, I thought it was much more difficult, in fact only need to have patience because the process is slow, but the result was excellent.
I purchased the molds for cake baking paper of 26.46 OZ (750 grams).

Ingredients
yeast:

• 3.53 OZ (100 grams) of flour 0
• 3.53 OZ (100 grams)  of dried sourdough like this or 0.88 OZ (25 grams) of fresh yeast
• 4.23 OZ (120 grams) of water

# 1 dough

• 5.29 OZ (150 gams) of flour manitoba
• 3.53 OZ (100 grams) water

# 2 dough

• 3.53 OZ (100 grams)  sugar
• 1.76 OZ (50 grams) of water
• 3.53 OZ (100 grams)  of butter
• 3 egg yolks

# 3 dough

• 3.53 OZ (100 grams)  sugar
• 4.23 OZ (120 grams)  of water
• vanilla seeds or 1 teaspoon of vanilla extract
• 300 gr. of flour manitoba
• 0.53 OZ (15 grams) of fresh yeast
• 1 tablespoon of honey
• 2 egg yolks
• 3.53 OZ (100 grams) of butter
• 1 teaspoon salt
• 7.05 OZ (200 grams) of raisins (soaked in brandy for 2 hours)
• 7.05 OZ (200 grams) of candied fruit (soaked in brandy for 2 hours)

Time: to leaven it took me one night
Cooking time: 1 hour
Oven: 374° F

yeast :
Mix the ingredients in a bowl until it forms a ball of dough not too sticky. Cut a cross on the top and let rise in a covered container from film or holding it in the oven (turn off), for 45 minutes or until it doubles in volume
# 1 dough
Pour over the leavened dough 3.53 OZ (100 grams) of water, mixed with the mixer (on which you have mounted the hook) up to as the liquid is not well absorbed. Add 5.29 OZ (150 gams) of Manitoba and knead to form a dough elastic and soft. Knead on a plane spreading it and rolling it several times. Put to rise for 1 hour.
# 2 dough
Put the leavened dough in the mixer and add the sugar and water, mix well and add butter and 3 egg yolks. You will get a mixture creamier.
Let rise for 1 hour covered.
# 3 dough
Prepare a syrup by heating sugar and water and adding the vanilla.
Pour dough flour and yeast, add the warm sugar syrup and honey. Knead. Add the yeast mixture, egg yolks, butter and salt. Work with the hook for 5 minutes.
Stir in the raisins and candied fruit and stir just to distribute evenly.
Pour the mixture into the mold (I used two 750 gr.)
Let rise overnight in the oven (turn off), and at least for 5 hours.
Brush with melted butter and bake for 20 minutes at 374° F  and cook for a further 30/40 minutes with the oven at  302° F and covering them with a sheet of parchment paper.
When it's baked and skewered with six big toothpicks to 2 inch from the base and and put to cool upside down in a large pot so that the sticks to leave it "hanging", this to prevent the moisture in the dough.
If you do not eat immediately store in a tightly closed bag.

(Recipe adapted from: "La cucina Italiana" - dicembre 2012)

  See the recipe in printable PDF

Sweet tress with chocolate

Ingredients:

• 5,30 oz of manitoba flour
• 5,30 oz of flour 00
• 0,30 oz of butter at room temperature
• ½ packet of active dry yeast or ½ cube of the fresh
• 2,80 oz of sugar
• 1 egg yolk
• 1/2 cup of milk
• 1 teaspoon of vanilla extract
• 1 pinch of salt
•  7.05 oz of chocolate

15 min for the dough
8/12 hours + 1 hour rising
cooking time: 20 minutes
oven temperature: 356 °F (180 °C)

 

Put a cup of milk in a bow or in a mixer. Then add egg yolk, butter, salt, sugar and give a first kneaded. Add the two types of flour, vanilla and lastly the baking powder, or the fresh one crumbled. Knead vigorously, if using a mixer. The dough should be soft but not sticky, a bit like pizza dough. If necessary, add flour or milk.

At this point formed a ball and let rest in the bowl next to a cup filled halfway with water. Cover with foil and let in the oven turned off for 8/12 hours. I usually let the mixture stand overnight.

Your dough is ready! Must be at least doubled, but also depends on the temperature!

Give it a punch to activate the yeast and then cut into 3 part and  lay each one on a floor and work them with a rolling pin to form a sheet of about ½ cm.

Put into the chocolate breaked into bits, close like a string, brush the final stretch with water (but not too much) and seal it. Repeat with all the part of dough. 

 Interweave and let stand for 1 hour.

Bake in center of oven at 356 °F for about 20 minutes near a small saucepan with a water.

Let cool and sprinkle with 2 tablespoons of sugar dissolved in 1 tablespoon hot water.

 

See the recipe in printable PDF

Dried fruit swivels

Ingredients:
dough:

• 5,30 oz of manitoba flour
• 5,30 oz of flour 00
• 0,30 oz of butter at room temperature
• ½ packet of active dry yeast or ½ cube of the fresh
• 2,80 oz of sugar
• 1 egg yolk
• 1/2 cup of milk
• 1 teaspoon of vanilla extract
• 1 pinch of salt

stuffing:

• 5 oz apricot jam
• 5,30 oz raisins or dried fruit to taste (albiocche, cranberries, ...)

•  2 tablespoons of sugar  
• 1 tablespoon hot water

15 min for the dough
8/12 hours + 1 hour rising
cooking time: 20 minutes
oven temperature: 356 °F (180 °C)

 

Put a cup of milk in a bow or in a mixer. Then add egg yolk, butter, salt, sugar and give a first kneaded. Add the two types of flour, vanilla and lastly the baking powder, or the fresh one crumbled. Knead vigorously, if using a mixer. The dough should be soft but not sticky, a bit like pizza dough. If necessary, add flour or milk.

Fig.1

At this point formed a ball and let rest in the bowl next to a cup filled halfway with water. Cover with foil and let in the oven turned off for 8/12 hours. I usually let the mixture stand overnight.

Your dough is ready! Must be at least doubled, but also depends on the temperature!

Give it a punch to activate the yeast and then lay it on a floor and work them with a rolling pin to form a sheet of about ½ cm.

Cut strips of 1,5 inch high and fill in each one with apricot jam and  dried fruit to taste (fig.1), then close it so as to obtain a long cord and roll like a pinwheel, brush the final stretch with water (but not too much) and seal it. Repeat with all the strips of dough.

Let stand for 1 hour.

Bake in center of oven at 356 °F for about 20 minutes near a small saucepan with a water.

Let cool and sprinkle with 2 tablespoons of sugar dissolved in 1 tablespoon hot water.

See the recipe in printable PDF

Bread with grapes

Ingredients:

• Bread dough (with 3 OZ sugar)
• 1 bunch of black grapes or 5 OZ (150 gr.) raisins dried
• 5 tablespoons cherry jam
• 2 tablespoons sugar
• 1 tablespoon of honey and three water
• 1 tablespoon of oil to grease the pan

Oven: 350° F
Time: 1 hour + rising

For this cake you can prepare a bread dough, but not putting the salt, but 3 OZ (80 grams) of sugar and following the usual recipe.

Fig.1

If you have little time you can prepare yourself for the bread dough ready thet found in the supermarket. Roll it out with a rolling pin adding a little of the 3 OZ (80 grams) of sugar and fold it back on itself and roll back until the sugar is all incorporated, continue until all the sugar is over.
If you use fresh grapes cut and sprinkle with a tablespoon of sugar if you use the dry let it soaked in a bit of warm water. Then drain well and dry.
Preheat the oven to 350° F .

Fig. 2

Roll out the bread dough getting the dough is not too thin. Spread the jam over the edge, leaving about an inch open and sprinkle over the grapes or raisins (fig.1).
Roll up like a roll the dough leaving the closing down and let it rest for half an hour (fig.2).
In a small saucepan over low heat, melt the honey with 3 tablespoons of water and then lay it on the surface of the bread with a brush.
Now placed in the oven hot oven with a cup of water and bread.
Cook for about half an hour.
Remove from oven and let cool on a wire rack.

See the recipe in printable PDF

“Focaccia” with figs

Today we taste the foccaccia with figs. This has the consistency and flavor of the bread, it is less sweet and you can prepare it with fresh figs with both the dry ones soaked for half an hour in water and rum. I, also given the season, I used fresh ones!
Great for breakfast, but also with raw ham  in a starter.    

Ingredients

• Bread dough (with 3 OZ sugar)
• 5 fresh figs
• 1 tablespoon of honey and three water
• 1 tablespoon of oil to grease the pan

Oven: 350° F
Time: ½  hour + rising

For this cake you can prepare a bread dough, but not putting the salt, but 3 OZ (80 grams) of sugar and following the usual recipe.
If you have little time you can prepare yourself for the bread dough ready thet found in the supermarket. Roll it out with a rolling pin adding a little of the 3 OZ (80 grams) of sugar and fold it back on itself and roll back until the sugar is all incorporated, continue until all the sugar is over.
Take a pan, roll out the dough and let stand half an hour in the oven with the light turned on.
Peel the figs and cut them in half, sprinkle with a little sugar.
Spent half an hour mashed the figs  inside the dough, then by pressing with a fork.
Preheat the oven to 180 ° C and let it heat.
In a small saucepan over low heat, melt the honey with 3 tablespoons of water and then brush it on the surface of the cake with a brush.
Put the pan in the oven with a cup with water for 30 minutes. If you see that the surface is too dry brush with diluted honey.
Once it has cooled remove from the pan and let cool on a wire rack.

See the recipe in printable PDF

“Focaccia” with grapes

It's a sweet bread between bread and cake!

Ingredients

• Bread dough (with 3 OZ sugar)
• 8.50 OZ of black grapes seedless
• 2 OZ  sugar
• 3 tablespoons oil EVO

Oven: 350°F

 

Time: 1 hour + rising

For this cake you can prepare a bread dough, but not putting the salt, but 3 OZ (80 grams) of sugar and following the usual recipe.
If you have little time you can prepare yourself for the bread dough ready thet found in the supermarket. Roll it out with a rolling pin adding a little of the 3 OZ (80 grams) of sugar and fold it back on itself and roll back until the sugar is all incorporated, continue until all the sugar is over.
Take a baking pan and grease it with a tablespoon of oil, roll out the dough put in the pan, leaving just 1/3.
Let stand half an hour in the oven with the light turned on.
Wash and dry the grapes. Halve a portion of the grapes.
Passed the half-hour distributed the grapes cut dough evenly and sprinkled with a little sugar.
Spread the 1/3 of dough and cover the cut grape.
Brush with oil and then cover it with whole grapes.
Sprinkle with sugar.
Let stand half an hour in the oven with the light turned on.
Leaving the pan in the oven (middle) turn it on to 350°F (180 °C) with the timer at 45 'and put a cup with water. If you see that the surface is too dry brush with oil and cover with greaseproof paper.
Once it has cooled remove from the pan and let cool on a wire rack.
If you wish, sprinkle with powdered sugar.

See the recipe in printable PDF

Cake on Saturday, for a sweet Sunday!

The cake is leavening

If you have a moment of time on Saturday you can make this cake for tomorrow!
The dough must leaven for 8/12 hours.
Ingredients for a cake of about 20 cm
dough:

• 5,30 oz of manitoba flour
• 5,30 oz of flour 00
• ½ packet of active dry yeast or ½ cube of the fresh
• 2,80 oz of sugar
• 3 egg yolks
• 1 cup of milk
• 1 teaspoon of vanilla extract
• 1 pinch of salt

stuffing:

• 1 cup of custard
• 1 cup of chocolate's cream (like Nutella)



The cake it's ready!

• 1,70 oz of icing sugar

time:

• 15 min for the dough
• 8/12 hours + 2 hours rising
• cooking time: 30 minutes
• oven temperature: 356 °F (180 °C)

Dough:

Put a cup of milk in a bow or in a mixer. Then add egg yolks, salt, sugar and give a first kneaded. Add the two types of flour, vanilla and lastly the baking powder, or the fresh one crumbled. Knead vigorously, if using a mixer. The dough should be soft but not sticky, a bit like pizza dough. If necessary, add flour or milk.

At this point formed a ball and let rest in the bowl next to a cup filled halfway with water. Cover with foil and let in the oven turned off for 8/12 hours. I usually let the mixture stand overnight.

Good morning! Your dough is ready! Must be at least doubled, but also depends on the temperature!

Give it a punch to activate the yeast and then lay it on a floor and work them with a rolling pin to form a sheet of about ½ cm.

Cut strips of 1,5 inch high and fill with a custard, roll it like a roll and put it in the center of the pan previously covered with baked paper.

Then fill with chocolate cream in another strip, roll and place close together. Continue, alternating fillings, until you have finished all the dough.

Let stand for 2 hours.

Bake in center of oven at 356 °F for about 30 minutes near a small saucepan with a water. After the first 10 minutes cover with baked paper so that not too dry, remove the first 5 minutes of cooking.

Let cool and sprinkle with icing sugar.

Download here the PDF recipe