Category Archives: Candy

Le Maddalene (Orange and Vanilla Madeleines)

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Strictly speaking Madeleines are not an Italian sweet treat. So what are they doing in my Authentic Italian food blog, you may rightfully ask? It’s one of the best known, most loved French buttery delight, but  the geographical vicinity with France, the French influence in Val D’Aosta and Piedmont, both in language and cuisine and the fact that Italy and France have been calling one another “cousins” for centuries makes me feel entitled to love and share this recipe with you. Also, the batter itself is a Génoise cake batter …Génoise means “from Genoa”, the main city of Liguria, in Italy, another reason why Italians claim this sweet as, partially, theirs…

The recipe is fairly simple. It’s a combination of the usual suspects: self-raising flour, eggs, sugar, butter, orange and vanilla. The secret to a perfectly moist and soft Madeleine though, is in the time you allow for the batter to rest. I have had a few failures with these lovely, shell-shaped nuggets and it was only after reading the Roux bothers cook-book, the bible of French dessert, that I realized that even cakes need their beauty sleep! And I’m not talking about a power-nap. The batter needs to rest for a minimum of 6 hours, up to 24. So, if you have an instant craving for Madeleines, think again. But if you are prepared to make this batter today and bake your sweets in the morning, by the time you’ve had a shower, you’ll be able to dunk a few warm ones into your morning coffee.

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INGREDIENTS, makes 24 small cakes

3 whole eggs at room temperature

100 gr sugar (half a cup)

2 tbsp honey

120 gr of butter (3/4 of a cup)

175 gr (1 1/2 cups) of sieved self-raising flour

Grated rind of one large orange, or two small ones

Vanilla paste or essence (or seeds, if you have them)

HOW TO

1. Melt the butter over low heat and add the grated orange zest. Turn off the heat and set aside.

2.Whisk the eggs with the sugar and the honey until pale and creamy. Sift over the sieved flour and fold gently. Don’t over work the flour or the gluten with make the batter too dense. Fold in the orange butter and a teaspoon of vanilla paste.

3. Cover with cling wrap and rest for up to 24 hours in the fridge.

4. The next day, bring your oven to 180 Celsius (390 Farenheit). Spoon the batter onto a greased and floured madeleine mould. The cakes will rise in the oven, so only fill the mould to 3/4 full.

5. Bake 5-10 minutes or until golden and cooked-thourgh.

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Dunk in your coffee and have a très magnifique day!

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Note

This is a reblog of my original post on Madeleines from 2011. I have since altered the recipe slightly, hence the need to update it and provide better quality images.

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Cinnamon Butter Cookies (Biscottini alla Cannella)

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Life is at its best when the very simple pleasures it brings can be savored and enjoyed with unrepentant gluttony. A waffle cone filled with gelato on a hot summer day, warm apple pie served with cream as you snuggle up under a blanket and watch Downtown Abbey, freshly made cinnamon butter cookies to dunk in your morning espresso on a Sunday…Happiness is made of those brief, stolen moment of pure indulgence and I love nothing more than to allow myself the occasional treat when I most crave it. Are you with me?

INGREDIENTS, makes 12-16

100 gr (3/4 cups) icing sugar, plus more for dusting

150 gr (2/3 cups) of soft butter

150 gr (1 cup and 1/3) of self raising flour, 100 gr (3/4 cup) of plain flour

1 tablespoon of corn starch

1 teaspoon of vanilla extract or paste

2 teaspoon of ground cinnamon

1-2 tablespoon of milk (optional)

HOW TO

1. Work the icing sugar and butter together until creamy and smooth (you can do it by hand or using a standing mixer)

2. When the mixture is creamy, add the flour, 1 table-spoon of corn starch, a teaspoon of vanilla paste and the cinnamon. If the dough is too dry, add 1-2 tablespoon of milk.

3. The cookie dough will look and feel sticky. Use a spatula to scrape it onto a sheet of baking paper. Roll it up in the shape of a sausage and place in the fridge for at least 30 minutes, preferably overnight.

4. Once it’s rested and feels firm, slice it up and place the biscuits on an oven tray, dust them with a little icing sugar and then put them back in the fridge for 10 minutes.

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Bake at 170 C, 340 F,  for about 15 minutes, or until the edges start to color. Cool at room temperature.DSC_0624

Dust with icing sugar and dunk into espresso coffee…DSC_0716DSC_0681

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Fig and Pistachio Frangipane Tart

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I am a summer person. I was born in summer. My true self seems to come to life at the early signs of the warmer months approaching. I hardly ever feel the heat, in spite of being feisty and hot-blooded, I don’t tend to perspire in excess either. Alas, summer is gradually fading here in Australia, the days getting shorter and cooler and, as I prepare for the months to come with stacks of home-made tomato passata and chillie oil in the pantry, I relish the bounty of seasonal fruit this time of the year brings, saluting the summer that has been and heralding a new autumn, in the way only figs can do. Sweet consolation!

INGREDIENTS, serves 8

For the pastry

250 gr/8 oz of  flour

110 gr/ 3,6 oz butter, cold and cut into small cubes

1 egg

1/4 teaspoon of vanilla paste or extract

For the Frangipane Filling

100 gr/ 1 cup of pistachio

100 gr/ 1 cup sugar

100 gr/ 3.5 oz butter, soft

2 egg whites

vanilla 2 tablespoons flour

6 figs cut into thin slices

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HOW TO
1. To make the pastry, put all the ingredients in a food processor fitted with blades and pulse until you have moist crumbs. If the dough is too dry add 1 or 2 tablespoons of cold water and pulse again until moist. Tip the crumbs onto a floured surface, press them together with your hands to shape a ball, wrap it in plastic film and rest in the fridge for 30 minutes.
2. In the meantime, prepare the frangipane filling. Put the pistachio in a food processor and process until they resemble coarse flour (like almond flour). Add the rest of the ingredients, process for about 20- second or until nicely combined. Put the paste onto a bowl, cover with plastic film and rest in the fridge for 1 hour.
3. Bring your oven to 170 C (340 F). Take the pastry out of the fridge and roll it thinly between tow sheets of baking paper. Put the rolled pastry onto a tart dish (well greased and floured), cover with a sheet of baking paper, top with baking beans of rice and blind bake for 15 minutes. Take the tart shell out of the oven. Remove the paper with the beans (or rice) and put the tart shell back in the oven for 5 minutes until pale golden. Rest at room temperature until cold.
4. Fill with the pistachio frangipane filling, top with the sliced figs and bake for 20-25 minutes or until the frangipane has set and the sides are slightly crusty.
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Serve as it is or with a generous helping of vanilla ice-cream.
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Valentine’s Day Treat: Coconut and Dark Chocolate Macaroons

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DSCN0036Have you been looking for a last minute Valentine’s Day treat recipe? Have you forgotten about today or have you been in denial about it, only to wake up this morning feeling a slight sense of guilt because you didn’t get your better half any tokens of your appreciation? You are not alone! Welcome to my 6 am panicking thought “OMG, it’s Valentine’s Day and I forgot about it!”. And so, while my darling man was still soundly in bed, I quietly rushed downstairs, whipped up a batter in less than 5 minutes, allowed it to rest in the fridge for 20 minutes while running on the cross-trainer (all the while wearing a face mask to make myself look pretty for our romantic date later on in the day) and by the time I had my shower and got dressed, these chewy, delectable coconut bites were out of the oven ready to be drizzled with thick, syrupy dark chocolate. Talk about multitasking… Happy Valentine’s Day!

INGREDIENTS, makes 12 large cookies

3 egg whites

pinch of salt

2/3 cup of caster sugar

1/3 cup brown sugar

2 cups desiccated coconut

1 teaspoon of vanilla extract or paste

1/4 cup dark chocolate chips, melted

HOW TO

1. Whip the egg whites with a pinch of salt for a couple of minutes or until soft peaks form.

2. Add the sugar, a little at a time and keep whipping the egg whites until thick and glossy.

3. Gently fold in the coconut and vanilla.

4. Dollop 1 tablespoon of mixture onto a baking tray lined with parchment paper. MAke sure to leave them well distanced as they will grow a little whilst baking.

5. Rest in the fridge for 20 minutes. In the meantime, bring your oven temperature to 170 C (340 F).

6. Bake the macaroons for 20-25 minutes or until the bottom in dry and golden and the top is slightly browned and firm. They will feel a little soft but they will continue to firm up as they cool down, at room temperature.

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7. Allow to cool for 20 minutes, then drizzle with melted chocolate. Rest until the chocolate has hardened, then surprise you beloved with your home-baked, love-filled treat.

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Home-made Agave and Cinnamon Granola with EVOO

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Breakfast is where the Italian Diet fails to impress nutritionists…It is true, in Italy we have a sweet tooth and most people favour a quick, sugar-loaded cookie or pastry dunked into their morning cappuccino to some healthier, more nourishing options. Although I don’t like to think I particularly subscribe to a health-fanatic movement, I have myself ditched the morning cornetto and I have learned to like savory combinations such as poached eggs with wilted spinach, smoked salmon and baby capers or avocados and roasted tomatoes on toast. Sometimes though, when only something sweet will do to wake you and get the day started, a light sprinkle of home-made, agave and juice-sweetened crunchy granola, over a soft dollop of Greek Yogurt and a scattering of ripe and succulent berries will do the job, without impacting of my waistline!

Ingredients

400 gr (6 cups) of rolled oats

1 cup of mixed seeds and nuts, such as pepitas, linseed, almonds, pine nuts and sunflower seeds (or any you prefer)

125 ml (1/2 cup) of apple juice

4 tablespoons of  agave syrup (or honey)

6 tablespoons of extra-virgin olive oil (use a lighter scented oil such, if you prefer)

1 teaspoon of ground ginger

generous dusting of  ground cinnamon

3/4 cup of chopped dried fruit such as figs, apricots or whatever suits you best

1/2 cup of goji berries

How to

1. In a large bowl mix together oats and the nuts and seeds.

2. Coat the oat and nut mix with apple juice, EVOO, ginger  and a generous dusting of ground cinnamon. You can really afford to be heavy-handed with this most delightful spice as some of its warm aroma will dissipate in your oven.

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3. Line an oven tray with baking paper, spread the mix onto it and flatten it with the back of a spoon of with a spatula.

4. Cover with another sheet of baking paper and bake in a moderate oven (170 Celsius, 335 Farenheit) for around 25-30 minutes, the remove the top sheet of paper, mix  and allow to finish toasting and crunching up ( around 15-20 minutes, according to your oven). Take the tray out of the oven, add the dried fruit and a little more cinnamon. Cool down in the tray to allow the moisture to evaporate. Store in an air-tight container and enjoy for breakfast with thick Greek yoghurt and fresh fruit or sprinkled over ice-cream, or simply as it is. It’s a protein-packed, low-carb snack that will satisfy your craving for sweet treats in a heathy and nutritious way.

Win-Win!

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Note

To liven up an old batch of granola that has lost its crispness after  a few weeks in the cupboard, simply lay it onto an oven tray lined with baking paper and toast in a medium oven for 15 minutes. dust liberally with cinnamon and allow to cool before storing it again.

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Buttermilk, Olive Oil and Chocolate Chips Tea Cake

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Ah, the joys of lazy Sunday mornings! Sleeping in, waking up rested and in a pure state of relax, indulging in a long, blissful shower, perhaps even a facial mask and a hair treatment. All followed by a generous slice of moist cake to joyfully dunk into a creamy cappuccino. Naturally, as the mother of two young boys, I can only dream of sleeping in and frolicking under the shower for more than 2 minutes. I can forget about hair and facial treatments, but one thing I am yet to surrender: the cake to dunk in my Sunday morning coffee. This batter is mixed in under 3 minutes, just perfect for the busy family life, and produces a soft, moist cake that can become the conduit for bolder flavor such as lemon and almonds, mandarin and ginger, or my children favorite, orange and chocolate chips. Happy Sunday!

Buona Domenica!

INGREDIENTS (serves 8)

280 gr (2-1/2 cups) of self-raising flour, sifted

150 gr (3/4 cup) of caster sugar

finely grated rind of one orange

150 gr (3/4 cup) of dark chocolate chips

pinch of salt

200 ml (3/4 cups) of buttermilk

80 ml (1/3 cup) of olive oil

1 egg, beaten with a fork

1 teaspoon of vanilla paste or extract or the seeds from 1/2 vanilla pod

HOW TO

1. Preheat your over to 180 C (395 F).

2. Line a cake tin with baking paper.

3. Put flour, sugar, salt , 2/3 of the chocolate chips and the orange zest in a large mixing bowl.

4. Pour the buttermilk and the oil into a jug. Add the egg and vanilla and mix with a whisk for a few seconds.

5. Pour the wet ingredients into the large mixing bowl, mix with a wooden spoon just so the batter come together, but don’ try to make it smooth. If the batter feel a little dry, add a couple of extra tablespoons of buttermilk. If too wet, add 1-2 tablespoons of flour. As all flours vary slightly, it is always a good idea to adapt quantities according to the ingredients you are working with.

Lumpy, sticky batter=soft moist cake!

6. Pour the cake mix into the prepared tin, scatter the remaining chocolate chips on top and bake for 35-40 minutes or until the top is slightly golden and, if pierced with a wooden skewer, it comes out clean.

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Cool at room temperature, cut into large slices and enjoy with a tall glass of cold milk

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Home-made Panettone with Figs and White Wine

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For us Italians, very little speaks of Christmas as loudly as this dome-shaped famous bread. In fairness, to call it “bread” is a little far-fetched… May this be because of the generous presence of butter, eggs, sugar and dried fruits….yes, let’s be frank here, it’s a cake, and a very rich one! At Christmas though, I refuse to deprive myself of the joys and frivolities this season brings, even if it means accommodating a little extra cellulite along with merry spirit. I don’t know many people who would go through the trouble of baking Panettone at home. I won’t lie to you, this recipe is not for first-time bakers or for those who need instant gratification. It is not difficult, but it requires one thing that we all seem to lack a little these days: patience! My strongest advise is not to go near this unless to have some to spare. But if you are willing, and following detailed instructions is your strong suit, please, don your festive apron, play some merry carols and get ready!

 step 1

350 gr (2-1/4 cups) of sultanas, 100 gr (1 cup) of raisins, 250 (2 cups) gr of semi dried figs, soaked in a bowl with 200 ml (3/4 cup) of rum and enough water to cover them.

Soak for a minimum of 3 hours, preferably overnight

 step 2

Making the ferment (biga)

100 ml ( a little less than 1/2 cup)of milk

100 gr (3/4 cup) of flour

1 sachet of dry yeast

1 teaspoon of sugar or barley malt syrup.

Mix the ingredients in a bowl with a wooden spoon until combined. Cover with a tea towel and leave to prove for 1-1 1/2 hours, or until bubbly and doubled in size.

Step 3

Risen dough from step 2

200 ml (3/4 cup) of white wine or Prosecco

300 gr (2-1/2 cups) of 00 flour (or plain)

3 tablespoons of sugar

2 tablespoon of soft butter

Work the risen ferment with a spoon, then the wine (or prosecco, if you feel extra festive),  flour, sugar and the soft butter. Knead until all the ingredients are well incorporated and the dough is soft and smooth. Place back in the bowl, cover and leave to rest for 1 hour.

Step 4

Risen dough from step 3

290-320 gr (2- 3/4 cups) of 00 or Manitoba (or plain) flour

100 gr (1/2 cup) of sugar

3 tablespoons of honey

3 eggs

75 gr (1/3 cup) of soft butter, cubed

1 1/2 teaspoon of vanilla extract or paste

finely grated zest of 1 orange

dried fruit from step 1, drained

110 gr (1 cup) of candied peel dusted in a little flour.

Work the risen dough onto a floured board or use a standing mixer fitted with a dough hook (better option, if at all possible, because at this point the dough will be hard to handle), add 290 gr (2 cups) of 00 or Manitoba flour (or plain flour, if specialty flours are hard to come by),  sugar, honey and the eggs, one at a time. The dough will be sticky and difficult to work, but don’t despair, it will come together in the end! Add the butter and knead well to incorporate, adding 30-50 gr of extra flour if needed. Mix in the vanilla and zest. Knead for 20 minutes by hand or 7-10 minutes using a standing mixer, or until the dough is transparent and shiny when stretched with your fingers. Drain the fruit that has been soaking. Stretch the kneaded dough to shape a rectangle, cover with fruit and candied peel (if using), fold onto itself, then shape into a ball and leave to rest in an oiled bowl covered with a tea towel for 30 minutes.

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Step 5

Stretch the dough with your hands to shape a rectangle, fold into three and then onto itself to form a ball. Put the dough back in the oiled container and rest for 30 minutes. Then repeat the stretching and folding one more time. Place the dough to rest in the bowl covered with a tea towel for 2-3 hours or until doubled in size. Folding the dough will ensure you an even and soft texture, with a moist, creamy crumb. Worth the pain!

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Step 6

Prepare the moulds. This quantity will be enough for 2 large Panettone, 4 medium ones or 12 mini ones (perfect for edible gifts). Only fill the mould until it’s 3/4 full as the dough will rise in the oven when baking.

If not using a special panettone mould, you can use a round tin, lined with baking paper. Make sure to create a ring of paper tall enough to accommodate room for rising.

Prove the Panettone in its mould or tin for 2 hours at room temperature, uncovered, to encourage  the formation of a slightly crusty top. Make sure to sit the mould or tin on a tray, to easily transport it to the oven when ready to bake.

In the meantime, bring your oven temperature to 180 C (380 F). Place an empty metal bowl or a skillet in the lower rack of the oven to heat up.

Slash a large X on the top of the panettone and place a large knob of butter in the middle.

Place the tray in the oven, fill the empty metal bowl or skillet with iced water to create steam and close the door. The steam will encourage even rising and moisture.

Bake for 45–55 minutes or until evenly risen and the colour of dark caramel. A wooden skewer inserted in the centre should come out moist, but not doughy. If it looks like it’s browning too fast, cover it with baking paper, but keep in mind that the crust is supposed to be quite dark.

As a general rule, a large panettone will take 45-50 minutes, a medium one 35-40 and mini ones 25-30.

 Take the panettone out of the oven. If using a metal tin, let the bread cool completely in the pan before slicing and serving.

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If using a panettone mould, pierce two long metal skewers or knitting needles all the way through the bottom half of the panettone and through the paper. Hang the panettone upside-down over a large stockpot or between two objects of equal height.  Cool it for a minimum of 6 hours.

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DSCN7266Buon Natale!

Love,

Silvia

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Christmas Meringue Nests and Wreaths (mini X’mas Pavlovas, anyone?)

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You know Christmas is in the air when you rummage the cupboard for ground cloves to be used in conjunction with brown sugar. Those two best friends create that unique scent that bring the frivolities of the holiday season ever so close. Think Christmas fruit cakes, mulled wine and puddings all sorts. Or, in this case, little festive meringues. Then, why not turning them into one of Australia’s most loved Christmas dessert, Pavlova? Topped with generous dollops of sweetened cream and scarlet berries, you have secured yourself a mono-portion of jolly Christmas spirit!

Ingredients

6 egg whites

pinch of salt

2 cups of brown sugar (can use white sugar for a snow-white meringue)

1 teaspoon of vanilla extract or paste

1 tablespoon of ground clove plus some for dusting

1-1/2 teaspoon of corn flour

1/2 tablespoon of white balsamic vinegar, or regular white wine vinegar

How to

Whisk the egg whites with a pinch of salt until slightly frothy. Add the sugar, a little at a time and keep whisking until soft peaks form and the meringue is shiny and elastic. This will take about 3-4 using electric beaters…a lot more , and a sore arm, if doing by hand!

Add vanilla, cloves, corn flour and vinegar and mix gently to incorporate them into the meringue.

To make the nests, spoon 1 tablespoon of meringue mixture onto a baking tray lined with baking paper, create a rim so that the centre can accommodate berries and cream after baking. Allow room for rising in the oven.

To make the wreaths, dollop teaspoons of mixture to create a disk that is hollow in the middle. Again, create a dent in the middle to accommodate the topping you prefer or keep smooth if no topping is required.

Bake in a low oven (150 C, 300 F) for 35-40 minutes or until the base is set, the top is lightly cracked and bronzed  but the middle is still soft.

Allow to cool at room temperature.

Top with whipped cream or mascarpone, berries, ruby red cherries or whatever your imagination suggests.

The cooked meringues will keep well if stored in an air-tight container lined with baking paper, at room temperature for 1-2 days in hot climate and up to three days in colder temperatures.

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Italian Cream Puffs (Bigne’ alla Crema)

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I have developed a very new, and somewhat scary, compulsion for choux pastry lately…

I have spent more time that I wish to confess in the search for the perfect puff, the kind that is light as a feather and hollow inside, to accommodate gooey, slurpy fillings…

I have tried countless proportions of eggs to butter, flour to water and I just couldn’t not seem to settle..Until a few nights ago, when these perfectly risen, crackly buns emerged from my oven, perfuming the kitchen with their delicate vanilla scent…

Ingredients

(For the Custard)

500 ml of milk

4 egg yolks

4 tablespoons of white sugar

40 gr of cornstarch

Rind of 1 lemon

1 vanilla bean, split in half

Finely grated zest of half a lemon

1 handful of dark chocolate chips

(For the Puffs)

150 ml of water

40 gr of butter

Tip of a teaspoon of salt

90 gr of all-purpose flour

2 eggs, beaten

1/2 teaspoon of vanilla paste

1 teaspoon of icing sugar + more for serving

Cocoa powder for serving

Makes 8 medium-sized cream puffs or 12 small ones

(My recipe, inspired by many home-cooks before me who developed the same compulsion…)

How to

In a medium saucepan, heat up the milk to just before simmering. Turn the heat off, add the lemon rind and the split vanilla bean and allow to infuse for 10 minutes, then discard the rind and the vanilla bean.

(You can dry the vanilla bean and keep it in your sugar tin, for home-made vanilla sugar).

In a medium bowl, beat the yolks with sugar until pale and fluffy. You can do this by hand using a whisk or you can let your hand-held electric beaters do the work for you in 1 minute.

Add the cornstarch and mix it with a wooden spoon until combined.

Gently pour the milk into the egg mixture, whisking continuously until the two mixtures are homogeneous.

Pour the custard mix back into the saucepan, turn the heat back on on low and, always stirring, bring to gentle simmer.

Keep mixing with a wooden spoon for 3-4 minutes or until it turns thick and luscious.

This is a classic Italian custard.

Divide the custard  into two bowls while still hot.

Mix one with chocolate chips and let the residual heat melt them into the custard.

Finely grate some lemon zest and mix it through the other bowl.

Set aside.

While the custard is cooling, make the choux pastry for the Bigne’.

Place water, salt and butter in a medium saucepan and bring to a simmer.

Turn the heat down, quickly add the flour and mix vigorously with a wooden spoon for 1-2 minutes or you have a smooth dough that easily comes away from the sides of the pan.

Turn off the heat.

Add 1 teaspoon of icing sugar (just to remind it it’s a dessert) and ½ teaspoon of vanilla paste (or seeds of 1/4 vanilla bean) and mix well.

Allow to cool for 5 minutes.

Add the egg mixture, a little at a time, being mindful to incorporate it well before you add more.

Keep beating  until you have a shiny, glossy paste that you can dollop with a spoon or pipe through a bag.

Heat your oven to 200 C.

Place a small metal bowl in the oven to heat up.

Line an oven tray with baking paper and dollop tablespoons of the mixture leaving 3 cm between them to allow room for rising.

Insert the tray into the oven, fill the metal bowl with cold water to create steam and close the oven door immediately after.

Bake for 10/12 minutes, then turn the temperature up to 220 C and bake for a further 5-8 minutes, or until the dough has puffed and has turned golden.

Take the tray out of the oven, pierce each puff with a skewer to allow the steam to escape so that they can dry inside.

Cool at room temperature and fill with the chocolate or lemon custard just before serving.

To fill them, slit the top with a serrated knife to create a flap. Lift the flap and spoon or pipe the custard in.

Dust the lemon custard ones with icing sugar and the chocolate ones with cocoa powder and serve straight away.

You can also fill them with vanilla ice-cream, enriched by dark cocoa and orange peel or simply with sweetened whipped cream.

Don’t worry about how to keep leftovers, there will be none…

Note

Cooked puffs will keep for up to 1 day in an air-tight container, although they will lose a bit of texture due to humidity.

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Easter Scrolls and Hot-Cross Buns!

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As the Holy Week marches on, I feel the urge to get my hands in more festive doughs! What could be better than home-made hot cross buns and scrolls? With the warm tang of cinnamon, the liveliness of orange peel and the opulence of chocolate, they are definitely going to be on offer at my Easter table this year.

Ingredients

For the ferment:

1 tablespoon of dry yeast

150 ml (2/3 cup) ml lukewarm milk

1 tablespoon honey

100 gr (3/4 cup+1 tablespoon) all-purpose flour

Finely grated zest of 1 orange

Dissolve the yeast in milk. Stand for 5 minutes then add the other ingredients and mix with a wooden spoon until well incorporated.

Cover with a tea towel and rest for 1 hour or until it has doubled in size

Dough:

Risen ferment

250 gr (2 cups) of all-purpose flour

50 gr (1/4 cup) of soft butter, cubed

1 teaspoon of cinnamon

1/4 teaspoon ground clove

100 (1/2 cup) gr of sugar

1 egg

3 tablespoons of floured, mixed peel

3 tablespoons chocolate chips

Criss-Cross dough

4 tablespoon of flour

2 tablespoon of water

Mix together of form a soft, pliable dough

Egg wash

1 egg+2 tablespoon of milk

Beat egg with milk and brush on the buns just before baking

Glaze

1/3 of a cup ml of milk, 2 tablespoons of brown sugar, 1 teaspoon of cinnamon

Simmer of milk with 2 sugar and  cinnamon.

Stir until sugar is dissolved and the glaze is slightly reduced.

How to

1. In a large bowl, or using a stand mixer, add flour to the ferment, then the butter, a little at a time, the spices and the sugar. The dough will be a little dry at this stage.

2. Add 1 egg and knead for 15 minutes or until the dough is smooth and silky and is see-through if stretched with your fingers. Shape the dough into a ball and rest, covered with a tea towel for 20 minutes.

3. Stretch the dough with floured hands to shape a rectangle.

4. Sprinkle the surface with mixed peel and chocolate and roll the dough tightly, as if rolling up a cigar. Shape back into a ball and leave to prove in a floured bowl for 2-3 hours.

5. Stretch the dough one more time, fold it into three then shape into a log. Cut the log into 6. Shape 3 pieces into long ropes, roll them up to resemble snails and leave them to rest onto an oven try lined with baking paper. Shape the remaining 3 pieces into balls and place them next to one another on the oven tray.

6. Make the paste for the crosses. Roll it up and place on top of the balls in a criss-cross patters.

7. Leave to prove for 45 minutes.

8. Heat your oven to 180 C (340 F)

9. Glaze the buns and the scrolls with egg wash and bake for 20/25 minutes or until golden and cooked through.

10. While the oven does its job, make the milk glaze.

Take the buns and scrolls out of the oven, brush the milk glaze over them and allow to cool on a rack, at room temperature.

Happy Easter!

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