Brazadela – 's Brazadela recipe – Italian Cuisine

Preparation time


Although the name may appear somewhat exotic to most people, that of the brazadela it is a completely local recipe, from Romagna, to be more precise. It is a dessert also known as Romagna donut or hard donut, although it is often shaped in the shape of a loaf, rather than a classic donut. It is a preparation based on a few, simple ingredients, which come together to create this donut without hole with a delicate and genuine taste, like the sweets of the past, and with a peculiar, crumbly texture. The dough, in fact, almost resembles a shortcrust pastry, which after cooking will take on an almost toasted consistency (like those soft biscuits, perfect for soaking), which can be eaten alone or dipped in wine (a bit like cantucci). In short, a special dessert, definitely worth trying, which I hope to be able to replicate in the best possible way;)

  • Preparation time Preparation: 20 min
  • Cooking time cooking: 30 min
  • Total time total: 50 min + 1 hour of rest
Brazadela
Brazadela

Method

How to make the brazadela

Combine all the ingredients (minus milk and sugar grains) in a bowl and mix quickly.

Transfer the mixture onto the baking sheet lined with parchment paper and, with the help of a spatula or slightly moistened hands, shape it to form a loaf.
Then bake for about 30 minutes or until golden brown in a preheated static oven at 170 ° C.

The brazadela is ready: let it cool completely before cutting it.

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