Tag: Sweet

sweet bread to take apart – Italian Cuisine

Composed of many balls of dough that come off easily, you eat with your hands (and you can lick your fingers!)

The monkey bread and the American bread made of many balls of dough also known as pull apart bread because the pieces that compose it are easily "removed" by hand.
The recipe that we propose is a delicious version covered with cinnamon and sugar and then salted caramel.

The caramel monkey bread recipe

Ingredients

500 g of Manitoba flour
200 ml of milk
2 eggs
100 g of sugar
50 g of butter
14 g of fresh brewer's yeast

For coverage

60 g of butter
100 g of cane sugar
2 teaspoons of cinnamon

For the salted caramel

260 g of granulated sugar
120 g of butter
190 g of fresh liquid cream
10 g of fine salt

Method

First prepare the bread dough by dissolving the yeast in the warm milk.
Separately, mix the flour with the sugar and the beaten eggs and then add the milk with the baking powder and the soft butter.
Work everything in a planetary or by hand and then let it sit for a couple of hours until the dough has doubled in volume.
Once ready divide the dough into many balls of the same size and brush them with the melted butter before passing them in a mix prepared by mixing 100 g of brown sugar and a teaspoon of cinnamon. You can also brush them with a beaten egg.
Place the balls next to each other inside a well buttered donut mold and let them rise for another hour well covered.
Cook at 180 ° for about 35 minutes and in the meantime prepare the caramel.
Dissolve 260 g of sugar in a saucepan and then add 120 g of butter to stop cooking.
Once the butter has melted, add 190 g of fresh cream and the salted caramel salt is ready.
Pour it on the freshly baked bread and remove it from the mold.

More advice

To make your caramel money bread even more delicious, stuff each ball of dough with del dulce de leche.

Sweet monkey bread: the variants

If you do not feel like preparing salted caramel, you can pour even the simplest on the monkey bread melted chocolate, of the hot jam and quite liquid or one english cream.
For a delicate and very aromatic taste it is also excellent Maple syrup. If you want the bread to absorb a lot of liquid, prepare a hot syrup based on honey and orange juice.
You can make the monkey bread more colorful by preparing some balls of white and other cocoa dough to fill with hazelnut cream.

Monkey bread pizza

The salty version of the monkey bread is very popular with children because it is a pizza to eat with the hands by detaching the pieces directly from the whole shape.
How is it prepared? First, remove the sugar from the dough.
Once it has risen, divide it into balls and dip them in tomato sauce.
If you want you can also fill them one by one in the center with a cube of mozzarella. Put them in a buttered or oiled mold, let them rise again and then sprinkle with dried oregano and parmesan and season with olive oil. Bake at 180 degrees for about 35 minutes.

And how do you make the pastry? 5 sweet recipes + one salt – Italian Cuisine

There is not one short pastry: from the classic to the oil one, from the vegan to the gluten free one, here are our tips to prepare many versions for different occasions

How many ways do you know how to prepare one? pie? Or rather, how many types of shortcrust pastry you know? We suggest 5, plus a salted version.

Shortbread with butter

This is the classic shortcrust pastry, the friable, buttery and enveloping taste.
Obviously everyone has his perfect recipe of the pastry, but we want to give you some more tips.
Always remember to work the butter, sugar and flour first.
Eggs should be added only at the end, when the butter and the flour have formed crumbs together.
The butter should be soft, but never melted and the eggs at room temperature.
You can add a pinch of yeast, but it's not essential.
The milk? Absolutely not.
This short pastry should rest in the refrigerator for an hour and can also be frozen.
To prepare the shortcrust with butter, work by hand or in a planetary mixer 150 g of butter with 300 g of flour and 100 g of finely chopped sugar with the rind of a lemon.
Then add a pinch of salt and 1 whole egg and knead the dough until it turns into a smooth and homogeneous ball.
Wrap it with plastic wrap and let it rest in the fridge.
To give a little softness to the pastry you can add a pinch of yeast and for a delicate sweet-salty taste contrast, use salted butter.

Tips for a perfect tart

Browse the gallery

Shortcrust with oil

This is the version from more rustic taste of the classic short pastry.
Obviously when we talk about oil we talk about extra virgin olive oil because the seed oil, unless it is of quality, in cooking takes an unpleasant taste. Extra virgin olive oil must be very delicate and fruity.
If you do not like the intense aroma of extra virgin olive oil, choose the coconut butter without fragrance and use it loose.
To prepare the shortcrust with oil, mix 280 g of 00 flour with 100 g of sugar, 1 large whole egg, 1 large yolk, 80 g of extra virgin olive oil, 1 teaspoon of baking powder, the grated lemon zest and a pinch of salt.
In this recipe you can also mix the 00 flour with a less refined flour like whole wheat or cereals.
Also in this case yeast is optional.
This pastry should rest in the refrigerator wrapped in foil for half an hour.

Shortcrust whipped

This pastry is used more for i cookies that for pies because it is particularly soft and almost melts in the mouth.
Once ready, put in a pastry bag and use it to prepare biscuits for dry pastries, but you can also use it, always inside a sac à poche, to make the base of a tart, stuff it and then make the classic grill as decoration.
It is prepared by adding 200 g of butter with 120 g of powdered sugar and 2 whole eggs. Then add 330 g of sieved flour 00, the rind of a grated lemon and a pinch of salt.
This pastry should not rest a lot and can be used as soon as it is ready.

Vegan shortcrust pastry

A short pastry without butter and without eggs, but really very tasty.
You can prepare it with rice flour, spelled flour or whole wheat flour mixed with flour 0 in proportion 50 and 50.
To prepare it, mix 500 g of flour, 250 g of brown sugar, 80 g of extra virgin olive oil, 125 g of water, grated orange peel, grated lemon peel and 12 g of baking powder.
If the pastry should be too dry add a little more water and if you want you can replace the water with a vegetable milk of your choice or well-filtered juice.
You can also add finely chopped dried fruit such as hazelnuts, almonds and walnuts into the dough.

Gluten free shortcrust

A perfect pastry for those who are gluten intolerant, based on rice flour.
More delicate and slightly more friable, suitable both for the preparation of pies and biscuits.
It is prepared by mixing 120 g of rice flour with 80 g of corn flour, a teaspoon of yeast, 80 g of brown sugar and 130 g of cold butter.
Then add an egg, a pinch of salt and the grated rind of lemon or orange and let the dough rest in the refrigerator.

Salted shortcrust

We conclude with a savory shortcrust perfect for the preparation of pies stuffed with vegetables, cheeses and cold cuts.
To prepare it, mix 500 g of 00 flour with 240 g of cold butter and 30 g of granulated sugar. Add 2 large eggs, a teaspoon of baking powder and 6 g of salt and kneaded like a classic pastry.
Leave to rest in the fridge and then roll out.

Browse now the gallery to get some more advice to prepare and use the pastry.

the sweet of Alessandro Borghese (to try) – Italian Cuisine

You can taste it until February 24 in the menu of AB-The luxury of simplicity, the chef's restaurant in Milan, or prepare at home with this recipe

If it is true that Valentine's day is the most "sweet" party there is, so to celebrate it you can not miss a special dessert, the indispensable conclusion of all dinners, especially those romantic.

This is why, on February 14th, Alessandro Borghese he thought of a new dessert that will be possible to taste in his restaurant "AB – Il Lusso della semplicità" in Milan for a limited period of time. "Like a stone", so the chef has called his creation, will be on the menu until February 24 as a gift for your half.

If you are skilled in the kitchen you can also try to replicate it at home with the chef's recipe!

Like a stone – the recipe

Ingredients for 4 people
250 g fresh cream
40 g sugar
40 g yolk
40 g Philadelphia cheese
125 g of robiola
40 g white chocolate
25 g of hazelnut cream
3 g of jelly
1 white velvet can
16 g caviar
Gold leaf q.b.

For the sauce:
100 g fresh beetroot
1 g of salt
5 g of sugar

For the biscuit:
60 g Digestive type biscuits
18 g butter

Preparation
Cook the beet in the microwave for 10 minutes in a closed container with the film and blend with salt and sugar. Pass the mixture in a fine mesh sieve to obtain a smooth and homogeneous sauce.

In a saucepan mix the cream, egg yolk and sugar until you bring them to 82 ° C. Remove from heat and add the hazelnut cream, then Philadelphia, robiola, white chocolate and jelly. Put the mixture into molds of the desired shape, without filling them to the brim and let cool in a blast chiller up to -20 ° C (at home in the freezer for 5-7 hours).

Frull the biscuits with the melted butter and spread the mixture until completely fill the molds and let cool. Once solid remove from the molds and pass the velvet spray for the "stone" effect. Leave in the refrigerator for a couple of hours before serving.

Plate with beetroot cream and decorate with caviar and gold leaves.