The 12 Roses Italian Sweet Spelt Bread Recipe

The 12 Roses Italian Sweet Spelled Bread

 

The 12 Roses Italian Sweet Spelt Bread Recipe
This is a variation of the typical recipes of Mantua and Brescia. Normally we serve it like a dessert on special occasion, after dinner, lunch or as a stand alone. It is a romantic cake shaped like a bunch of 12 roses, and could be a perfect recipe for anniversaries or birthdays as you could change the number of roses to meet the number of years you love to celebrate. It is perfect even for breakfast and for kids.
Author:
Cuisine: Italian
Recipe type: Dessert, Sweet Bread, Cake
Serves: 8
Prep time: 
Cook time: 
Total time: 
Ingredients
  • For the dough:
  • 3 cups wholemeal spelt flour (plus a little 'for the necessary corrections during the first phase of the dough)
  • 1 cup of milk
  • 2 eggs
  • 3 tbs sugar
  • 2.6 oz butter
  • fresh yeast ¼ cube (or 1 tbs of dried yeast)
  • For the filling
  • 4 oz butter
  • 4 oz sugar
Instructions
  1. In the drum of the machine you place in this order: milk, butter - cut into cubes and slightly softened at room temperature but not melted - sugar, eggs, wholemeal spelt flour, yeast chopped into fine pieces with your fingers.
  2. Select the dough program, normally it lasts 1h 30m kneads the dough and allow the first yeast of the dough.
  3. While the bread machine is kneading and yeasting, work in a bowl the butter softened and cut into cubes and the sugar untill you have a smooth cream.
  4. After the dough program, when the bread machine has finished, remove the dough and place it on a table over a baking paper sheet.
  5. Flatten the dough with a rolling pin and create a rectangular sheet high about 0.2 inch.
  6. Cover the dough sheet with a layer of butter cream
  7. Rolling up the sheet of pastry in the sense of length creating a long roll with a circular base.
  8. Prepare a 9-inc springform pan spreading it with a pinch of butter and cover it with baking paper soaked with water
  9. Cut 12 little rolls
  10. Arrange the rolls in the pan approximately ½ inch. away from each other
  11. Let the rolls yeast again for half hour
  12. Bake in preheated oven at 180 degrees Celsius/ 360 degrees Fahrenheit and bake for 45 minutes. You can cover with a sheet of aluminum to prevent it from becoming too dark.
Notes
I always prepared the dough by hand. Then since the bread machine came into my life I love to prepare it with it: it is faster and effective. The dough is much more softer and yeasted. Here I used the instruction for the bread machine, if you want to prepare it by hand you just have to pile the flour on to a clean surface and make a large well in the centre.
Pour the milk, the eggs, the butter softened at room temperature but not melted, the sugar and the yeast in to the well. Getting them together bringing in the flour from the in of the well, for not breaking the wall of the well. Continue till the ingredients are well melted.
Then you have to kneading for at least 15 mins with strenght: push, fold, slap and roll the dough around, over and over, until the dough become silky and elastic.
Then put it in a bowl in a warm, moist, draught-free place, cover with a kitchen towel not in contact with the dough, and allow it to prove for about one hour. After half an hour give a soft and quick knead to the dough directly into the bowl, just to facilitate the yeast. After one hour the dough has doubled in size.
Now you can proceed with the instructions #3 provided in the main recipe.
Nutrition Information
Serving size: 8 Calories: 471 Fat: 22.3 gr Saturated fat: 12.7 gr Carbohydrates: 58.5 gr Sugar: 20.4 gr Sodium: 165 mg Fiber: 6.3 gr Protein: 9.2 gr Cholesterol: 94 mg
 

Chocolate Mud Cake Recipe

chocolate mud cake recipe

 

Chocolate Mud Cake Recipe
This is a delicious chocolate cake originating in Anglo-Saxon countries and today is known throughout the world. This is the perfect base for decorating cakes with creams, sugar paste icing, ganache, fruits or whatever your creativity suggests. You could also enrich it with stuffing cream. This is perfect for birthdays, children snacks and as a dessert after a dinner with friends.
Author:
Cuisine: British, American
Recipe type: Cake, Dessert
Serves: 8
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 7 fl. oz. chocolate
  • 9 fl. oz. butter
  • 1 tsp vanilla extract
  • 1 tbs instant coffee
  • 1 cup powdered sugar
  • 3 eggs
  • ½ cup milk
  • 1 cup 00 flour
  • ¼ fl. oz. baking powder
  • 1 fl. oz. cocoa
  • Baking paper and butter for the springform pan.
  • Powdered sugar for decorating
Instructions
  1. Melt the chocolate over a bain marie, stirring with a spatula for baking
  2. While the chocolate melts cut the butter into small pieces
  3. As soon as the chocolate is melted add the butter cut into small pieces and allow it to dissolve
  4. When the mixture is smooth add the vanilla extract and the instant coffee, mix well with a spatula and pour the mixture into a planetary mixer to let it cool
  5. While the mixture cools, break the eggs into a bowl and beat with a fork
  6. As soon as the mixture is lukewarm add sugar and beaten eggs, use an electric mixer to blend the mixture
  7. Add milk and continue to mix with an electric mixer
  8. When the mixture is smooth put flour, cocoa and baking powder in a sieve and add them to the mixture with the aid of spoon to sift
  9. While mixing preheat oven to 160 degrees Celsius / 320 degrees Fahrenheit
  10. Mix all the ingredients with the mixer being careful to avoid creating lumps
  11. Prepare a 9-inch springform pan spreading it with a pinch of butter and cover it with baking paper soaked with water.
  12. Pour the mixture and bake in preheated oven for 60 minutes.
Nutrition Information
Serving size: 8 Calories: 478 Fat: 33.5 gr Saturated fat: 20.9 gr Trans fat: 0.0 gr Carbohydrates: 39.9 gr Sugar: 25.1 gr Sodium: 229 mg Fiber: 1.5 gr Protein: 6.1 gr Cholesterol: 135 mg
 

The 12 Roses Original Italian Sweet Bread

 

The 12 Roses Original Italian Sweet Bread
This is the original typical dish of Mantova and Brescia. Normally we serve it like a dessert in special occasion, after dinner, lunch or as a stand alone. It is a romantic cake shaped like a bunch of 12 roses, and could be a perfect cake for anniversaries or birthdays as you could change the number of roses to meet the number of years you love to celebrate. It is perfect even for breakfast or snacks.
Author:
Cuisine: Italian
Recipe type: Dessert, Sweet Bread, Cake
Serves: 8
Prep time: 
Cook time: 
Total time: 
Ingredients
  • For the dough:
  • 3 cups 00 flour (plus a little 'for the necessary corrections during the first phase of the dough)
  • 1 cup of milk
  • 2 eggs
  • 3 tbs sugar
  • 2.6 oz butter
  • fresh yeast ¼ cube (or 1 tbs of dried yeast)
  • For the filling
  • 4 oz butter
  • 4 oz sugar
Instructions
  1. In the drum of the machine you place in this order: milk, butter - cut into cubes and slightly softened at room temperature but not melted - sugar, eggs, flour, yeast chopped into fine pieces with your fingers.
  2. Select the dough program, normally it lasts 1h 30m kneads the dough and allow the first yeast of the dough.
  3. While the bread machine is kneading and yeasting, work in a bowl the butter softened and cut into cubes and the sugar untill you have a smooth cream.
  4. After the dough program, when the bread machine has finished, remove the dough and place it on a table over a baking paper sheet.
  5. Flatten the dough with a rolling pin and create a rectangular sheet high about 0.2 inch.
  6. Cover the dough sheet with a layer of butter cream
  7. Rolling up the sheet of pastry in the sense of length creating a long roll with a circular base.
  8. Prepare a 9-inc springform pan spreading it with a pinch of butter and cover it with baking paper soaked with water
  9. Cut 12 little rolls
  10. Arrange the rolls in the pan approximately ½ inch. away from each other
  11. Let the rolls yeast again for half hour
  12. Bake in preheated oven at 180 degrees Celsius/ 360 degrees Fahrenheit and bake for 45 minutes. You can cover with a sheet of aluminum to prevent it from becoming too dark.
Notes
I always prepared the dough by hand. Then since the bread machine came into my life I love to prepare it with it: it is faster and effective. The dough is much more softer and yeasted. Here I used the instruction for the bread machine, if you want to prepare it by hand you just have to pile the flour on to a clean surface and make a large well in the centre.
Pour the milk, the eggs, the butter softened at room temperature but not melted, the sugar and the yeast in to the well. Getting them together bringing in the flour from the in of the well, for not breaking the wall of the well. Continue till the ingredients are well melted.
Then you have to kneading for at least 15 mins with strenght: push, fold, slap and roll the dough around, over and over, until the dough become silky and elastic.
Then put it in a bowl in a warm, moist, draught-free place, cover with a kitchen towel not in contact with the dough, and allow it to prove for about one hour. After half an hour give a soft and quick knead to the dough directly into the bowl, just to facilitate the yeast. After one hour the dough has doubled in size.
Now you can proceed with the instructions #3 provided in the main recipe.
Nutrition Information
Serving size: 8 Calories: 471 Fat: 22.3 gr Saturated fat: 12.7 gr Carbohydrates: 58.5 gr Sugar: 20.4 gr Sodium: 165 mg Fiber: 6.3 gr Protein: 9.2 gr Cholesterol: 94 mg
 

Merenda Completa Per Piccoli (e Instancabili) Campioni

Questa è un’allegra e gustosa merenda che ho sperimentato spesso, anche per la colazione. E’ buona, sana e ricca di principi nutritivi. Rappresenta un pasto bilanciato ottimo anche per i bimbi più piccoli. Poi è semplice da preparare e gli ingredienti sono facilmente reperibili.

Ingredienti

  • yogurt magro biologico 125 gr (eventualmente sostituibile con yogurt di capra o yogurt di soia)
  • mezza mela (oppure mezza banana, o mezza pera)
  • fiocchi di mais non zuccherato 3 cucchiai (si trova nelle bio-botteghe, in alternativa fiocchi di avena integrale, oppure riso soffiato integrale, oppure muesli non zuccherato e senza cioccolato)
  • zucchero integrale di canna panela 1 cucchiaino abbondante
  • miele biologico (scegliete quello che preferite in base alle proprietà che vi sembrano più idonee: acacia, arancio, lavanda, eucalipto, tiglio) 1/2 cucchiaino (per i bimbi più grandicelli che possono già assumerlo, in ogni caso se usate questa merenda abitualmente usate il miele non più di una o due volte la settimana oppure se il bimbo inizia ad avere i primi sintomi di qualche malanno invernale un po’ più spesso ma dopo aver sentito il parere del vostro pediatra)
  • semi di girasole 1 cucchiaio (oppure sesamo, ma entrambi solo per i bimbi che hanno già dei buoni dentini)
  • un cucchiaio a vostra scelta tra: nocciole, mandorle, noci, cocco in scaglie
  • cannella in polvere 1 presa (solo per i più grandicelli)

Come si prepara

In una fondina miscelate lo yogurt con la frutta tagliata a cubetti, oppure grattuggiata per i bimbi che ancora hanno pochi dentini, i fiocchi di mais non zuccherato, lo zucchero integrale Panela, il miele, i semi di girasole o di sesamo, e la frutta secca grossolanamente sminuzzata oppure il cocco in scaglie.

Et voilà! Così buona che alla prossima merenda ne farete un po’ di più anche per voi!