Ricette
- Banana Bread
- Polpette di Melanzane
- Sticky Toffee Cake
- Torta di Carote
- Torta di Mele
- Pakora
- Torta Pomodorini Feta
- Aperitivo Casalingo
- Insalata Patate e Piselli
- Tortillas Cacao e Moscardini
- Torta Mele e Rabarbaro
- Crescioni
- Far Breton
- Muffin Salati
- Chocolate Chip Muffins
Cinnamon Rolls
Ingredients for the dough:
- 177ml whole (or 2%) milk at 40ºC
- 24 gr quick rise or active yeast
- 50 gr granulated sugar
- 420 gr BREAD flour, not for cakes
- 1 egg plus 1 egg yolk at room temperature
- 60 gr butter melted but not hot
- 3/4 teaspoon salt
For the filling:
- 400 gr dark brown sugar
- 1,5 tablespoons ground cinnamon
- 50 gr butter, softened but not melted
For the cream cheese frosting:
- Powdered Sugar
- Milk
Instructions:
-
Warm the milk to ~40ºC and sprinkle the dry yeast on top of it. Wait ~5/10 minutes until it melts completely. While you wait, stir flour and salt toghether.
-
Mix the milk with the sugar, the eggs and the melted butter. Once done mix solid and liquid ingredients toghether.
-
Work the dough for 8/10 minutes, then let it rise covered in a oiled bowl for at least 2 hours. Keep the butter outside the fridge to have it ready for filling.
-
Roll out the dough the size of a tagliere, and spread the softened butter over it leaving a margin, and then rub the cinnamon/brown sugar mixture over it.
-
Roll up tightly the dough along the long side and cut 2 cm sections with a sharp knife. Place the rolls on a greased (or parchment-papered) pan and let them rise of 45/60 minutes.
-
Preheat the oven to 180ºC and cook them for 20/25 minutes. Let them cool for 5/10 minutes before frosting. For the frosting mix powdered sugar and milk. Spread over cinnamon rolls and serve immediately.
Torta Cocco e Cioccolato
Ingredienti:
- 100 gr di zucchero
- 125 gr di burro
- 200 gr di cioccolato fondente
- 80 gr di farina di cocco
- 4 uova
- 2 cucchiai di farina
Preparazione: Fondere burro e cioccolato in un tegame di media grandezza a bagnomaria, togliere dal fuoco ed unire lo zucchero. Aggiungere un uovo alla volta mescolando bene, quindi i cucchiai di farina e il cocco. Imburrare e infarinare bene una teglia di 24-26 cm di diametro, versare tutto nella teglia e mettere nel forno già caldo a 180 gradi per 20-25 minuti. A fine cottura capovolgere la torta per far evaporare l'umidità dalla parte inferiore e spolverare di zucchero a velo.