PLUMCAKE CON YOGURT AL LIMONE
Lemon Yogurt Sweet Bread
Makes 1 (9-inch [23-cm]) loaf
Loaf
1½ cups (135 g) + 1 tbsp (141 g) cake flour
Pinch of salt
1½ tsp (6 g) baking powder
¼ tsp baking soda
3 large eggs
¾ cup + 1 tbsp (156 g) granulated sugar
2 tbsp (28 g) very soft butter
1 cup (245 g) lemon yogurt
2 tbsp (30 ml) milk
1 tsp vanilla extract
Zest of 1 lemon
½ cup (120 ml) vegetable oil
Lemon Glaze
4 tsp (20 ml) lemon juice
2 tbsp (24 g) granulated sugar
I love making sweets with yogurt—it makes cakes and loaves a little more moist and gives them extra flavor, especially if you are using a flavored yogurt. And this sweet bread is no exception. It is tangy and moist, which makes it the perfect breakfast or snack. If you enjoy glazed breads, be sure to make my lemon glaze.
Preheat the oven to 340°F (171°C), then grease and flour a 9 x 4-inch (23 x 10-cm) loaf pan.
In a medium bowl, whisk together the flour, salt, baking powder and baking soda.
In a large bowl, beat the eggs and sugar at medium speed until frothy, 5 to 6 minutes. Add the butter and beat to combine. Next, add the yogurt, milk, vanilla and lemon zest, making sure to combine well for at least 2 minutes, then beat in the flour mixture. Slowly, add the oil while continuously beating for 2 more minutes.
Spoon the batter into the prepared loaf pan and bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean.
To give your Lemon Yogurt Sweet Bread an even bigger lemon bang, combine the fresh lemon juice and sugar in a small pot over medium heat and heat until the mixture is thick, 3 to 5 minutes. Brush the glaze on the cooled loaf.
BRIOCHE FACILE E SOFFICE
Easy and Soft Brioche
Makes 1 (8-inch [20-cm]) loaf
¾ cup + 1 tbsp (195 ml) 2% milk
1 tsp active dry yeast
4 cups + 1 tbsp (406 g) all-purpose flour
½ tsp salt
¼ cup + 1 tbsp (60 g) granulated sugar
2 large eggs
½ cup (115 g) softened butter
1 large egg yolk
1 tbsp (15 ml) water
Who doesn’t love a fresh slice of brioche bread for breakfast? My husband loves this brioche spread with a little jam and, of course, my kids go wild for a smear of chocolate-hazelnut spread. Me, I like it toasted with some butter.
In a small pot over low heat, heat the milk until it is slightly warm. Add the yeast and let the mixture sit for 5 minutes, then stir it.
In large bowl, whisk together the flour, salt and sugar. Make a well in the middle and add the eggs and milk mixture, mixing it all with a fork until coarse crumbs appear. Add the butter and either transfer the dough to a flat work surface and knead by hand or use a stand up mixer with a dough hook. Let it knead for approximately 10 minutes at medium speed. Place the dough in a lightly oiled bowl, then cover the bowl with plastic and a clean kitchen tea towel. Let the dough rise for 1 to 2 hours in a draft-free area, or until the dough has doubled in size.
Preheat the oven to 350°F (177°C), then grease and flour an 8-inch (20-cm) loaf pan. In a small bowl, whisk together the egg yolk and water to form an egg wash.
Form the dough into your preferred shape (e.g., a braided loaf, a large round loaf or even two small ones). Brush the top of the dough with the egg wash. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Leave the loaf in the pan for 10 minutes before removing it and transferring it to a wire rack.
PLUMCAKE ALLA STRACCIATELLA
Chocolate Chip Sweet Bread
Makes 1 (9-inch [23-cm]) loaf
1⅔ cups (166 g) all-purpose flour
¼ cup + 1½ tbsp (52 g) cornstarch
1½ tsp (6 g) baking powder
¼ tsp baking soda
½ cup (115 g) butter, softened
1¼ cups (163 g) powdered sugar
1 tsp vanilla extract
3 large eggs
1 large egg yolk
1 cup (245 g) plain Greek yogurt
½ cup + 2 tbsp (112 g) mini chocolate chips, divided
This was one of the first plumcakes I tried in Italy. I had a slice at a friend’s house, so naturally, like all good Italians, I asked for the recipe. Most of the time, recipes are told off the top of the head, but I was lucky this time that my friend had it written down. Soft, moist and full of chocolate chips—can’t get much better than that.
Preheat the oven to 350°F (177°C), then grease and flour a 9 x 4-inch (23 x 10-cm) loaf pan.
In a medium bowl, whisk together the flour, cornstarch, baking powder and baking soda.
In a large bowl, beat the butter, powdered sugar and vanilla at medium speed until creamy, approximately 5 minutes. Add the eggs one at a time, and then add the egg yolk, beating between each addition. Beat in the yogurt, then add the flour mixture and beat again. Stir in ½ cup (90 g) of the chocolate chips. Pour the batter into the prepared loaf pan, sprinkle the remaining 2 tablespoons (22 g) of chocolate chips on top and bake for approximately 1 hour, or until a toothpick inserted into the center comes out clean. Let the loaf cool completely before serving.
PASTICCINI
Pastries
Every day, when I walk into a bakery to buy fresh bread, I have to stare at all the delicious pastries in the window. I love them all and can never decide which is my favorite: from mini croissants to soft and sugary doughnuts. Oh, and don’t forget the Puff Pastry with Orange Pastry Cream, with the best pastry cream I have ever tasted.
MILLE FOGLIE CON CREMA ALL’ARANCIA
Puff Pastry with Orange Pastry Cream
Makes 6 to 8 servings
Pastry
2 (12 x 10-inch [30 x 25-cm]) sheets puff pastry
2 tbsp (30 ml) milk
¼ cup (33 g) powdered sugar
Filling
1 batch orange pastry cream (here)
1½ cups (360 ml) whipping cream or heavy cream
Shaved chocolate, for garnishing (optional)
There are some Italian desserts that I prefer more than others, and this is one of them. How could you not love this flaky puff pastry filled with one of the best orange pastry creams you will ever taste and topped with some freshly whipped cream? Your guests will never know that this gorgeous and delicious dessert was so easy to put together.
Preheat the oven to 350°F (177°C), and line a 10 x 14-inch (24 x 10-cm) baking sheet with parchment paper.
Spread out the puff pastry and lightly roll it to even it out. Cut each sheet into two equal squares. Place the squares on the prepared baking sheet and prick them numerous times with a fork. Brush them with the milk and dust them with the powdered sugar. Bake for approximately 15 minutes, or until golden. Remove the pastry from the oven. If the sheets are extremely puffy, lightly flatten them with a clean cloth. Let them cool completely.
Place the beaters in the freezer for approximately 15 minutes. In a medium bowl, add the cream. Remove the beaters from the freezer and beat the cream until stiff. The cream is stiff when it holds firmly to the beaters, approximately 5 minutes.
Place one puff pastry square on a large plate. Spread one-third of the orange pastry cream on the pastry. Top the orange pastry cream layer with another square of puff pastry. Repeat the process as needed, with the final layer topped with the whipped cream. Refrigerate 1 to 2 hours. Garnish with the shaved chocolate (if using) before serving.
CIAMBELLE
Doughnuts
Makes 6 to 8 doughnuts
½ cup + 1½ tbsp (143 ml) whole milk
1½ tbsp (18 g) granulated sugar, plus more as needed
¾ tsp active dry yeast
1⅔ cups (166 g) all-purpose flour, divided
2 tbsp (30 ml) vegetable oil, plus more for fr
ying
1 large egg, beaten
The first time I tried Italian doughnuts, I thought, these taste different. Italian doughnuts are so soft and sugary that I couldn’t stop at one. I couldn’t wait go to the bakery to buy bread just so I could get a yummy fresh ciambella. And I have to say this recipe is even better than the bakery’s!
In the large bowl of a stand mixer, combine the milk, sugar and yeast. Let this mixture sit for 5 minutes, then whisk the ingredients together. Add half the flour, oil and egg. Attach the dough hook to the mixer and combine the ingredients at medium speed for 2 minutes. Add the remaining flour and continue to mix at medium speed for 10 minutes, stopping halfway through to clean the sides of the bowl and the dough hook, until the dough is smooth and slightly soft.
Place the dough in a lightly oiled bowl and cover the bowl with plastic and a kitchen tea towel. Place the bowl in a warm, draft-free area for the dough to rise for 1 to 2 hours, or until it has doubled in size.
Line a large baking sheet with parchment paper. Lightly flour the parchment paper.
Transfer the dough to a floured work surface and roll it into a ⅓-inch (8-mm)-thick circle. Using a doughnut cutter, cut out 8 to 9 doughnuts. Place the doughnuts on the prepared baking sheet, cover them with the tea towel and let them rise for 1 to 2 hours, or until they have doubled in size.
Fill a large pot with 2 to 3 inches (5 to 8 cm) vegetable oil. Heat the oil to 300°F (149°C). While the oil is heating, put some additional sugar in a shallow dish. Fry the doughnuts two at a time, turning them over a few times until they are golden on both sides, approximately 2 minutes on each side. Place the fried doughnuts to drain on a plate lined with paper towels. While they are still warm, dip them in the sugar. Serve immediately.
SACCOTTINI ALLA CREMA DI CIOCCOLATO ALLA NOCCIOLA
Chocolate-Hazelnut Packets
Makes approximately 12 packets
¼ cup + 2½ tbsp (98 ml) milk, at room temperature
3 tbsp (36 g) granulated sugar
1 tsp active dry yeast
2 cups (200 g) all-purpose flour
1 large egg, lightly beaten and at room temperature
Pinch of salt
3½ tbsp (49 g) butter
¼ cup (45 g) chocolate-hazelnut spread
1 large egg yolk
1 tbsp (15 ml) water
It’s a happy day in our house when I make these pastries. I have to admit there is just something about fresh yeast bread, especially these slightly sweet rolls with a chocolatey center. Eaten fresh, there is nothing like them.
In a small bowl, combine the milk, granulated sugar and yeast. Let this mixture sit for 5 minutes, then stir it together.
In a stand mixer fitted with the hook attachment, combine the flour, egg, salt and butter, and begin mixing at a low speed. Add the yeast mixture, mixing at medium speed. When the dough is almost combined, transfer it to a lightly floured work surface and knead until the dough is smooth, approximately 15 minutes. Place the dough in a lightly oiled bowl and cover it with plastic and a clean kitchen towel. Place the bowl in a warm, draft-free area and let the dough rise for 2 hours, or until it has doubled in size.
Line a large baking sheet with parchment paper. Divide the dough into 12 pieces. Roll each piece into a 4½ x 2½-inch (11 x 6-cm) rectangle and place 1 heaping teaspoon (4 g) of chocolate-hazelnut spread on the long part of the rectangle. Roll up the rectangle and place it on the prepared baking sheet, cover it with the tea towel and let the packets rise for 1 hour.
Preheat the oven to 350°F (177°C). In a small bowl, whisk together the egg yolk and water to make an egg wash.
Brush each packet with the egg wash and bake for approximately 20 minutes, or until golden. Let the packets cool or serve warm.
MINI CORNETTI CON CONFETTURA
Mini Croissants with Jam
Makes 12 to 16 croissants
1 cup (100 g) all-purpose flour
Pinch of salt
1 tsp granulated sugar
⅓ cup + 1 tbsp (91 g) butter
¼ cup + 1 tbsp (136 g) cream cheese
2 tsp (10 ml) cold water
1 small egg yolk
¼ cup (55 g) jam
Powdered sugar, for dusting
If everyone else goes crazy for Chocolate-Hazelnut Packets, I’m going to say that these are my favorites. I love croissants, and these are so easy to make, because they need no yeast. They are soft and buttery, and the cream cheese gives them the perfect flavor. Choose your choice of jam and breakfast is served.
Preheat the oven to 350°F (177°C), and line a 10 x 14-inch (24 x 10-cm) baking sheet with parchment paper.
In a large bowl, combine the flour, salt and granulated sugar with a fork. Make a well in the middle and add the butter and cream cheese. Combine the ingredients to form a coarse crumb mixture. Add the water and egg yolk and stir. When the mixture is almost combined, transfer it to a lightly floured work surface and gently knead it until it forms a smooth dough, approximately 1 minute. Wrap the dough in plastic and refrigerate for 30 minutes.
Remove the dough from the fridge and roll it into a rectangle approximately 19½ x 9 inches (50 x 23-cm). Cut a straight line down the middle of the rectangle, then cut 3 or 4 lines across, making squares. Next, cut each square on the diagonal, making a triangle. Place 1 teaspoon of jam in the middle of the triangle and roll it up from the bottom. Place the croissants on the prepared baking sheet and bake for approximately 20 minutes. Let the croissants cool or serve warm. Dust with the powdered sugar before serving.
MERINGA ITALIANA
Italian Meringue
Makes 13 to 14 (2½-inch [6-cm]) meringues
1 cup (192 g) granulated sugar, divided
3 tbsp (45 ml) water
4 large egg whites, at room temperature
Whenever I make Italian pastry cream, I have leftover egg whites. When my kids were little they loved it when I used up those extra egg whites by making these Italian meringue cookies. Unlike French meringue, there is an extra step to making Italian meringue. But we all prefer the Italian variety, as it’s a little less sweet and so worth that extra step.
Preheat the oven to 195°F (91°C), and line 2 (10 x 14-inch [24 x 10-cm]) baking sheets with parchment paper.
In a small pot over medium-low heat, combine the sugar and water, stirring to combine until the sugar has dissolved. Place a candy thermometer in the pot and continue cooking until the syrup reaches 250°F (121°C), approximately 15 minutes. Do not stir.
When the temperature of the syrup reaches 230°F (110°C), start beating the egg whites in a medium bowl until stiff, 2 to 3 minutes.
Once the temperature of the syrup has reached 250°F (121°C), remove it from the heat and very slowly pour it against the wall of the bowl containing the egg whites while beating continuously at medium speed (do not let the syrup pour on the beaters). Once all the syrup has been added, turn the speed up to high and continue beating until the mixture has completely cooled, approximately 20 minutes.
The meringue must be completely cooled before baking. Once the meringue has cooled, place it in a pastry bag with your favorite large tip and form circles or roses on the prepared baking sheets (or you can drop it by spoonfuls).
Bake the meringues for 2 hours, then turn off the oven and open the oven door very slightly (I find the best trick is to stick a wooden spoon handle in the door). Let the meringues sit in the oven for 2 hours. Keep the meringues in a tightly covered container for up to 1 week.
If you like colorful meringues, you can add a few drops of your favorite food coloring to the meringue when it has cooled and just mix it up with a spatula.
Note: It’s always best to make meringues on days when there is no humidity. Humidity will turn your meringues into a sticky mess, no matter how dry they are when they come out of the oven.
GIRELLE ALLA CREMA DI CIOCCOLATO ALLA NOCCIOLA
Chocolate-Hazelnut Roll-Ups
Makes approximately 11 roll-ups
1 cup +
3 tbsp (118 g) all-purpose flour
¼ cup + 1½ tbsp (79 g) butter
1 large egg
¼ cup (48 g) granulated sugar
Pinch of salt
½ tsp vanilla extract
¾ to 1 cup (135 to 180 g) chocolate-hazelnut spread
I love these crunchy roll-ups, and so does my youngest daughter—we often fight over the last one. They make the perfect breakfast or snack. These crunchy buttery pastry cookies are delicious, especially spread with a creamy chocolate hazelnut cream. They are a family favorite and they make a perfect breakfast or snack treat.
In a large bowl, combine the flour and butter, mixing with a fork until the mixture is crumbly. Add the egg, sugar, salt and vanilla and continuing mixing. When the mixture is almost combined, transfer it to a lightly floured work surface and knead until the dough is smooth. Wrap the dough in plastic and refrigerate for 30 minutes.
Remove the dough from the fridge and roll it on a floured work surface into a 7 x 11-inch (18 x 28-cm) rectangle (make sure the work surface is always lightly floured so the dough doesn’t stick when rolling it up). Add the chocolate-hazelnut spread, leaving a ¼-inch (6-mm) border of dough. Roll up the dough from the long side. Cover it with plastic and refrigerate for 30 minutes.
Preheat the oven 350°F (177°C), and line a 10 x 14-inch (24 x 10-cm) baking sheet with parchment paper.
Remove the dough from the fridge and cut the roll into ½-inch (13-mm) thick slices. Place the slices cut-side up on the prepared baking sheet and bake for approximately 20 minutes, or until golden. Let the roll-ups cool completely before serving.
Authentic Italian Desserts Page 6