Skip to main content

Dolce Milanese

If you are having a nice lazy day but want to warm up the house with a little oven action, this is a nice recipe. It does take a little bit of time, but it is not hands on time. There is a lot of waiting around. I think you could probably even make the sponge and refrigerate it overnight.

Dolce Milanese (Milan Sweet Bread - Adapted from The Italian Baker)

3 c raisins
4 c water

1 1/2 c water from the raisin soak
3 3/4 t yeast
2 1/2 sugar
1 c bread flour


3T dark spiced rum (Captain Morgan)
1T orange zest
2 1/2 c bread flour
1 c butter (2 sticks)

3-4 T flour
1 egg

Soak raisins in water for 1-2 hours until plumped up. Reserve 1 1/2 c water while draining the raisins. Set aside raisins.

Make the sponge: Slightly warm water. Place water, yeast, and sugar in a mixing bowl. Let sit for 10 minutes until foamy. Stir in flour until smooth. Cover and let sit until doubled - about 45 minutes to an hour.

Make the dough: Add rum, orange zest, and flour to the sponge. Mix with paddle until smooth. Add butter 1T at a time. Switch to the dough hook. Knead until velvety and soft. It will be very soft but not really too sticky. Transfer to a greased bowl and set aside for about 1 hour or until doubled.
Loaf 1

Loaf 2
Dry raisins and add 3-4T of flour. Turn dough out onto floured surface. Flatten into a square and sprinkle 1/3 of the raisins over dough. Roll dough up. Flatten again into a square and sprinkle with raisins. Roll and repeat. Divide dough in half and form two loaves (or you can make 1 large loaf). Place on greased sheet (or Silpat). Cover with a towel and let rise until doubled - about 45 minutes. Brush loaves with beaten egg. Bake 45 minutes at 425 or until done. Cool on rack.

I decided to make this into 2 loaves because I think one would have been tremendous. When the dough is first made, it looks very loose. You think that it can't possibly be right - but it is. The dough absolutely smells wonderful. The final bread is a very soft. You would swear that this dough had egg in it but it doesn't. I can't even think what to compare it to - maybe a Pandoro di Verona.  This is the actual reason I wanted this book is for the Pandoro di Verona recipe - which I still haven't made yet.


Popular posts from this blog

Cinnamon Star Bread

I was very perplexed by this recipe. I could not figure out by the directions how it got into this shape. I understood the twisting part but then was at a loss. The website didn't have a video or pictures - was I just being dense? Well once I cut the dough into the 16 pieces and twisted - DUH - it was a little clearer. I decided to include pictures for those of you that need a visual.

Cinnamon Star Bread (Adapted from King Arthur Flour)

3/4 c warm milk (100-110 degrees)
2T sugar
2 t yeast
4T butter
2 c flour
1 t salt
1/3 c instant mashed potato flakes*
1 t vanilla

1 lg egg, beaten
1/3 c sugar
2T cinnamon

Combine milk, sugar, and yeast in a small measuring cup. Mix well and set aside. Place butter, flour, salt, instant mashed potatoes and vanilla in a large bowl. After yeast is bubbly add to dry ingredients. Mix with dough hook until dough is smooth and soft. (Or mix by hand and then knead by hand until smooth and soft). Place in a greased bowl and let sit for 1 hour or un…

Burnt Cinnamon Simple Syrup

The NY Times Magazine section did a piece on cocktails about two weeks ago and one was calling me-Rhum Agricole Daiquiri. What attracted me here (well besides the cocktail aspect) was the Burnt Cinnamon Simple Syrup. It was easy enough to make, as are most simple syrups, but it was the potential uses.  I started thinking not only daiquiris but why not with Applejack? Apples, burnt cinnamon sounds like a winner to me. Or how about a nice hot cider, with a little rum, and the simple syrup (Guess I'll have to wait until the fall for the cider). On the non-alcohol side-why not use it to moisten a sponge cake - wouldn't that give it an interesting flavor? Or what about a burnt cinnamon ice cream?

Now first for the burning of the cinnamon - it felt a little like I was doing a cleanse to ward off evil spirits. I think that is usually done with sage but if cinnamon works too - so be it. The recipe recommended using a small creme brulee torch to burn the cinnamon sticks - like you do. …

It's Better With Butter

Why would you want to make your own butter? Because it tastes better! And it's easy. All you need it heavy cream, salt, and a mixer-although you can get away without using the mixer. If you are using a mixer, you will need to cover it with plastic wrap, unless you're really into cleaning up splatter. Pour heavy cream into your mixer. It doesn't have to be fresh. It can be close to its expiration date. This time I used 3 cups because I had an open container and an unopened one.
You just whip it for about 10-15 minutes on high. It first looks like whipped cream, then starts to deflate a bit, then starts to get a yellowish hue, until finally you hear a clunk clunk noise and you know you have separated the butter from the buttermilk (boy was that a run on sentence or what?). By this time the plastic wrap is so covered in splatter you can't see into the bowl any longer.

From 3 cups of cream you end up with about 1 1/2 cups of buttermilk. Strain the butt…