Tuesday, March 4, 2008

Cinnamon "Angelica"

This is an old and traditional Italian recipe. It quite simple: it just a bread dough, enriched with sugar, butter, egg and few other ingredients. But its presentation is quite stunning in its simplicity!

The recipe comes from an Italian book "Pane e roba dolce" (Bread and sweet things) of Margherita e Valeria Simili, two sisters that dedicated their life to teach the best of Italian cuisine worldwide.

I made some variation, though, because I love experimenting with the recipe. In this case I add some cinnamon to the dough and I made a richer filling using an almond cream instead of simple butter.

It takes a while to make it, because the dough as to rest and raise. But it's truly worthy!

 angelica alla cannella

Starter:

135 gr bread flour

5 gr di active dry yeast

75 gr warm water

Mix all the ingredients and let rest until doubles in volume.

Dough:

200 gr bread flour

200 gr all purpose flour

75 gr granulated sugar

5 gr cinnamon

3 egg yolks

1 teaspoon salt

120 gr butter, softened

120 gr  warm milk

Put all the ingredients in a stand mixer and with the hook mix very well, until the dough will pull off from the bowl.Pour the dough on a slightly floured board and incorporate the starter, kneading well so that the two will mix together. Put this dough into a greased bowl and let raise, again, until double in volume.

Filling:

150 gr almond cream

75 gr di drunken cherries

75 gr di chocolates chunks (or chips), any kind (I prefer bittersweet)

When the dough is well double, roll it out thin, trying to obtain a rectangular shape. Spread the almond cream all over the dough; sprinkle the cherries and the chocolate chunks e roll it pretty tightly from the longest side. At this point, make a cut in the center of the roll lengthwise, obtaining two long stripe. Braid the two stripes, keeping the cut side on the outside, and then put them together so to have a "wreath".

Put the shaped dough onto a baking sheet (covered with silpat or parchment paper) and let raise again for 30-40 minutes, no longer!!!! Bake in a preheated oven at 375 F for 25-30 minutes or until golden brown. If after this time is not cooked yet, reduce the oven temperature and bake it longer.

Remove it from oven and sprinkle immediately with powdered sugar or a simple icing or glaze.

 Note: click here to see how this bread is made!

 

festa italiana

 

This recipe participate to the wonderful initiative of Festa Italiana

 

2 comments:

Maryann said...

Simple but elegant. I love it :)

Jo. said...

Look fanastic. And since it contains cinnamon this must simply be great :-)

 
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