Tag: brioche

Cornetti and brioche at night in Milan: here's where to find them – Italian Cuisine

7 places to eat at night in Milan without leaving the city: croissants, donuts and focacce to taste before going to bed

The evening is coming to an end, but you and your friends have an uncontrollable urge to eat something sweet before returning home. Maybe it's 4 or 5 in the morning, you've just come out of a crazy night at the disco, the level of hunger is sky-high, but this time devouring the usual sandwich with salamella or kebab on duty is not an option.

Here you need one Brioche (as they say in Milan) fresh from the oven, a real one a croissant warm and cream filling. It might seem impossible, because in Milan you have never seen cornetteries, bakeries or bars with the oven open all night. Instead you were wrong. Just get away from the city center just a bit and a new world of nighttime delights will open.

7 places to eat focaccia, croissants and brioche at night in Milan

Here then are some places to quell the chemical hunger of the night, including sweet goodness, pizzas and freshly baked focaccia.

1. Also Forno, via Carmagnola 5
If you have done partying in the area Island, you cannot give up this night snack. A small oven overlooking the street will capture you with scents of Croissant, Small pizzas is buns hot. Open until 3: 30-4: 00 at night.

2. Mergellina Bakery, Viale Umbria 44
Despite its name, its strength is not the classic Neapolitan desserts. This small restaurant, open until 2am on weekdays and until 5am on Friday and Saturday, offers donuts and hot croissants all night long, to be filled with a wide selection of creams: nutella, pistachio, coconut, biscuits-flavored creams of every kind (with a lot of biscuit) and so on and so forth. Food porn stuff.

3. Panificio Toscano Romagnoli, viale Gabriele D’Annunzio, 1
Open 24 hours, this bakery near the Dock churns typical specialties Tuscany, like the schiacciata, but also slices of pizza, croissants and sweets of all kinds.

4. Il Golosone, via Mac Mahon 75
A real one deli – fry shop open on weekends until 5:30 am. Here you will find several Sicilian specialties, like stuffed cannoli, arancine and panzerotti, as well as pizzas, donuts and croissants stuffed in the most disparate ways (from creams to jams, to ricotta filling and chocolate drops).

5. Mordi & fuggi, via Ferrante Aporti, 20
Brioche, pastries, slices of pizza and freshly baked focaccia for those wandering in search of food near the Station Central. Open until 6 am.

6. Forno di Barona, via Lago di Nemi, 25
Night snack also in the area Barona for a whim both sweet and jump 24 hours a day.

7. The Cornetteria | since 1976, via Varesina, 159
If you're in the area, here's where to find it Brioche at night until 5 am.

Escaped Hangover, dreams of gold!

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brioche, the sweet breakfast that many love – Italian Cuisine

Pasta Brioche. Who does not know the light, leavened and soft dough that gives good humor at the beginning of the day?

"If they no longer have bread, let them eat croissants." This phrase was attributed to Queen Marie Antoinette of Habsburg-Lorraine, who, it is said, pronounced it in front of the starving people in the absence of bread.

French origins

The origin of the name is controversial: Alexander Dumas has come to claim that it would derive from Brie (the famous cheese) because it would have been kneaded with the brie and da geese, see figs similar in shape to the typical sandwich head. It is more likely to come from an archaic form of French broyer (grind but also work the dough, or that derives from Saint-Brieuc, place where instead it would have been invented and the preparation sold with the name of Briochin.

Countless varieties of brioche

By now it has passed water under the bridge from the days of the classic breakfast bar with "brioche and cappuccino". Today there are so many types of brioche that we really need a map to be able to orient ourselves in this delicious sweet and varied world! First of all, even for vegans and celiacs the pleasure of a tasty croissant in the morning is no longer forbidden, thanks to the delicious new full-grain and vegan versions. Thus, even for the less traditionalists, brioches of all kinds are now widespread: from Sicilian ones with the group with a lot of granita, to the Ligurian and Venetian ones.

The traditional recipe to do with simplicity even at home

And if instead we wanted to make this breakfast no longer the Sunday exception or the weekly routine, but a pleasant good morning also at home? here is the method known as pasta on pasta which includes three leavening times: ideal to prepare the day before! to prepare the brioche dough just a little flour, milk, butter, yeast, sugar, salt and eggs. Start by dissolving 20 g of brewer's yeast with warm water, milk and 75 g of flour to form a round bun of the right consistency. Then make a cross cut and place it to rise in a warm place with a layer of flour underneath. Make a hole in the middle of the remaining flour (about 225 g) and add 30 g of sugar, salt and an egg, and mix with your fingers, add 150 g of butter cut into small pieces and start mixing the flour, first with the blade of a knife, then with the hands, to form a homogeneous and elastic dough. Combine this with the leavened bun, and when it has grown twice, using your hand to work it, add 2 more eggs one at a time. When the dough has risen in a closed and warm place, unravel it and fill it with half of a dozen striped tin tins, greased first with butter and dusted with flour and icing sugar, or by the desired shape with brioche dough. Finally, let them rise again, then cook them in a pre-heated oven at 200 degrees for 15-20 minutes, to be seasoned according to personal tastes!

Some advices

Brioche dough to rise correctly needs a warm environment, about 27-28 degrees; otherwise, processing in a colder place requires a greater dose of yeast and a longer leavening time. With this type of pasta, you can pack fruit brioche, braids, savory croissants. All the preparations, before being baked in the oven, should be gilded on the surface with a brush dipped in beaten egg, which will give the attractive final glaze.

Dietary issues: nothing to fear

Indeed someone will have posed the caloric problem of a breakfast of this type. Nothing to fear, because any good diet will agree that this is the most important meal of the day, where you can afford more than any other time to "cheat" and give yourself a sweet pleasure, then having the rest of the day for dispose of it. In addition, today there are so many variations, that it will be enough to reduce the quantity of butter to be gluttonous without sin!

If you want to learn many other recipes for healthy and genuine breakfasts, take part in one of our pastry courses: we are waiting for you!

Texts by Giulia Ubaldi

Danish arms: an alternative to the classic brioche – Italian Cuisine

A typical dessert of the Scandinavian tradition: here is the recipe to easily prepare them at home for breakfast or snack

The Danish swivels I am a typical dessert of the Scandinavian tradition perfect for the Breakfast early in the morning, for a tasty snack or for a children's snack.

It is about Brioches filled with cream and raisins (but can also be filled with chocolate and cinnamon or with jam for example) and the recipe to prepare them at home is simple and quite fast.

The recipe for Danish swivels

Ingredients

300 ml of warm milk
100 g of sugar
80 g of extra virgin olive oil
1 egg
1 brewer's yeast and 1 bag of vanillin
700 g of 00 flour

For the filling

300 ml of milk
80 g of sugar
25 g of corn starch
1 egg
150 g of raisins
grated lemon peel

Method

The first thing to do is to melt the yeast (already crumbled) in a bowl with the milk quite warm and add it to the mixture sugar, extra virgin olive oil and vanillin, stirring vigorously. When all the ingredients are well blended, add the flour, slowly, avoiding the formation of lumps in the dough. After working the mixture by hand, place it in a container and cover it with film and let it rest for an hour.

While the dough for the Danish swivels rise it can proceed with the preparation of the cream. Start by heating the milk and adding the peel of the lemon grated. In another bowl you have to incorporate the sugar, thecornstarch and the egg, in this precise order. After carefully mixing the mixture, add the still lukewarm milk (after removing the lemon peel residues) and mix everything with a kitchen whisk to eliminate lumps. Bring the mixture to a boil and turn off the heat only when it is thick.

At this point you can start the preparation of Brioches. You need to spread the dough on a work surface and give it one rectangular shape not too thick (about 60mm). Then pour the cream (still hot) on the dough and arrange the raisins trying to cover the whole area. With the help of baking paper, roll up the mixture to obtain one big swivel and then with a knife cut slices of about 3 cm from these, placing them on a baking sheet. Before putting them in the oven they must be left to rise for at least an hour and a half, covered with plastic wrap or with a blanket.

Then cook the Danish swivels in oven for about 25 minutes at 175 ° and let them cool before serving.