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Soft wraps.

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Soft wraps.
Servings
15
Ingredients
Servings
15
Ingredients
Instructions
  1. Put flour in a bowl with salt and sugar and yeast. Give a quick stir then add butter and three- quarters of the water. Mix and continue adding water until you have a soft but not soggy dough.
  2. Knead the dough for 5- 10 minutes, do not add too much flour for dusting. Put the dough into a bowl, cover and let it rise until it doubles ( up to 3 hours).
  3. Dust the work surface, tip the dough onto it and fold it many times, until all the air is knocked out. Divide in 60 g pieces.
  4. Take the pieces you are not rolling covered with cling film. Roll each piece into a boll then spread it with a rollpin ( they are a little bit hard to spread, the dough tries to " come back" but it's normal).
  5. Heat a pan on fire and grease it with some oil; put one dough round in the pan and fry for 2 minutes. Flip the bread and cook the other side for 1 minute. Stack them one on another.

Sweet bread buns with chocolate drops.

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Sweet bread buns with chocolate drops.
Servings
12
Ingredients
Servings
12
Ingredients
Instructions
  1. Put flours in a bowl Make a hole in the middle and pour the yeast dissolved into the water with part of the sugar. Incorporate some flour and let it rest for about 20 minutes.
  2. Add the rest of the sugar, knead a little and add butter and salt, then knead for about 10 minutes (some less if you use a food processor). Cover the bowl and let the dough rises for about 30 minutes. Coprite l'impasto e lasciatelo riposare in un luogo tiepido per un'ora e mezza.
  3. Add chocolate drops at the dough working it just enough to incorporate the drops. Make 60 g round pieces and put them on a baking tray, letting enough space between them. Let them rise 30 more minutes.
  4. Brush pangoccioli with the egg and milk mixture and bake at 350°C for 20- 25 minutes.

Shortbread whisky dodgers.

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Shortbread whisky dodgers.
Servings
8
Ingredients
For the dodgers:
For the whisky cream:
Servings
8
Ingredients
For the dodgers:
For the whisky cream:
Instructions
  1. For the dodgers: beat sugar and butter until fluffy, add flour and semolina and mix with a spatula then by hand pushing the crumbles together until you have a loaf. Cover it with cling film and store in fridge for at least one hour.
  2. For the whisky cream: put milk cream and chocolate in a saucepan, put this saucepan into a bigger pot half filled with hot water ( the classic bain- marie). Stir until the chocolate is melted and the ganache is shiny; add the whisky, stir briefly and set aside. When cold store in fridge at least two hours to reach a spreadable consistency.
  3. Spread the dough with a rollpin and cut big cookies. The cookies must be even, then in half of them cut a hole in the midde with a smaller cookie cutter. Put the baking tray with cookies into the fridge for about 20 minutes before baking.
  4. Bake at 300°F for about 10- 15 minutes or until light golden. Take them off the oven and let them cold well. When hot the cookies are very crumbly and soft, do not touch them.
  5. When the cookies are cold or even the day after ( so they set firm) pair two cookies, one plain and one with the hole using a generous amount of whisky cream. You can store them in a tin box for some days.

Chocolate rugelach.

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Chocolate rugelach.
Servings
8
Ingredients
For the dough
For the chocolate cream
To fill rugelach
To brush rugelach
Servings
8
Ingredients
For the dough
For the chocolate cream
To fill rugelach
To brush rugelach
Instructions
  1. Mix by hand or with a mixer all the dough ingredients. Make a smooth loaf and wrap it in cling film, let it rest in fridge for at least 4 hours.
  2. For the chocolate cream: bring butter and milk cream to a boil, add the chocolate, remove from fire and mix until chocolate is weel melt. Preheat ovn at 360°F.
  3. On a slightly floured surface spread the dough with a rollpin. You should end with a disk of about 30 cm diameter. Brush the disk with chocolate cream then sprinkle with all the filling ingredients. Cut the disk in 12 cloves and roll them croissant- like. Put them on a baking tray.
  4. Mix yolk and water, brush the rugelach then sprinkle with caster sugar and cinnamon. Bake for about 20 minutes until rugelach become gold. Wait at least 10 minutes before tasting.
  5. Mettete i rugelach su una teglia e infornate per circa 20 minuti, fino a quando sono ben dorati. Lasciateli raffreddare una decina di minuti almeno prima di assaggiarli.

Muscovado bundt cake with hazelnut meal and orange juice.

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Muscovado bundt cake with hazelnut meal and orange juice.
Instructions
  1. Sift flour with baking powder and salt. Add all the other ingredients mixing well until you have a smooth batter.
  2. Grease a bundt pan with butter, pour the batter and put in the oven at 360°F for 45- 50 minutes. As usual, when it's time, insert a toothpick to see if the cake is ready.
  3. Let the bundt cake cool before removing it from the mould. Sprinkle with icing sugar before serving. It can be stored for many days wrapped in tin foil.