Tag: double

Recipe Mini donuts in the oven with double surprise – Italian Cuisine

Recipe Mini donuts in the oven with double surprise

  • 250 g flour
  • 100 g white chocolate in a bar
  • 6 g brewer's yeast
  • 12 dried apricots
  • 1 egg
  • 1 yolk
  • powdered sugar
  • butter
  • salt

Soak the apricots in water until they regain their original volume (it will take 8-12 hours). Mix the flour with 25 g of butter, 50 g of water, half an egg (beat one and use half of it), a pinch of salt and the crumbled yeast. Cover the dough with a damp cloth and let it rise for 3 hours. Drain the apricots and, with the help of a small knife, open them so that you can insert 2 squares of chocolate in each (double surprise) .Roll out the dough into a 0.5 cm thick layer and cut out 12 discs (ø 10 cm) . Wrap each apricot in a disc of dough, obtaining 12 balls; place them, with the closure towards the bottom, in small well-buttered molds that contain them in size. Brush the surface with beaten egg yolk and bake at 190 ° C for 13 '; take the mini donuts out of the oven, sprinkle them with icing sugar and put them back in the oven under the grill until they are caramelized and shiny on the surface.

Double chocolate cookies – Sale & Pepe – Italian Cuisine

Double chocolate cookies - Sale & Pepe


for cookies: 200 g of soft butter – 175 g of raw cane sugar – 1 egg + 1 yolk – 1/4 teaspoon of baking powder – 1/2 teaspoon of baking soda – 300 g of flour – 30 g of cocoa powder – 40 ml of milk – 200 g of dark chocolate – 100 g of gianduia chocolate – salt

for the cream: 250 g of gianduia chocolate – 1 tablespoon of cocoa powder – 100 ml of cream

for decoration: 2 tablespoons of black sesame seeds


1) Gather the soft butter into small pieces with the Brown sugar in a large bowl and whisk them until the mixture is soft and fluffy. United egg and yolk and work a few more moments to fully incorporate them.

2) Dissolve the yeast and bicarbonate in the milk and add them to the mixture. Also incorporate the flour and the cocoa powder sifted together, the dark chocolate and that gianduia chopped and a pinch of salt. Stir to combine all the ingredients.

3) Take small portions from the mixture and shape them with your hands until you get many balls of the size of one small apricot and arrange them on two plates lined with baking paper well spaced (you can also use an ice cream portioner). Bake at 160 degrees for 20 minutes. Turn out i Cookies and let them cool on a wire rack.

4) Meanwhile, prepare the cream. Dilute the cocoa powder with a little cream, then add the rest of the liquid and finally add the gianduia chocolate chopped and melt over a very sweet flame. Garnish i cookies with the gianduia cream left to cool and complete with Sesame seeds toasted in a pan.


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Double dough bread recipe – Italian Cuisine

Double dough bread recipe

Knead the ingredients for 5 minutes, adding the flour, a little at a time, and the yeast in 500 g of cold water; place in a container double the size of the dough and hermetically closed and let it rest in the fridge at 4 ° C for 24 hours.

United gradually to the first dough flour, yeast, salt and 250 g of water and knead well. Let it rise at room temperature (20-24 ° C) for about 3 hours (the volume must double). Divide the dough into two loaves (about 800 g) and let them rise for 2 hours at room temperature. Make a longitudinal cut and bake at 190 ° C for 40 minutes.

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