Saturday, July 31, 2010

32 BBD - Italian Breads


Bread Baking Day was created by Zorra of 1x umr├╝hren bitte, and I love it. It helps me to create something new most months. I haven't written in awhile and saw the 32 Bread Baking Day, so I will try and be back in!!!
My bread for this month is a cinnamon roll recipe from Rustico Cooking (http://www.rusticocooking.com/bread.htm). I wanted something from Italy and so as I google searched Italian bread recipes I came across their web page. So many different types of bread and when I saw the 'Panini Dolci alla Cannella e Mandorla', I said to myself this is it, the one I want to try!




As always, I have to make do with what I had on hand and so I changed a few of the ingredients but stayed close to the instructions of the recipe. I wanted to try and get a cinnamon roll that is lighter than what I am used to baking. Go to this web page for their delicious recipe: http://www.rusticocooking.com/desserts.htm#paninicannella
This is not a quick cinnamon roll recipe, it takes about 4 hours from start to finish.


Here is what I did:
Dough


1 small russet potato
1 cup unbleached flour
1/2 cup spelt flour
1 1/4 teaspoons dry yeast
1 1/2 tablespoons sugar
1/4 teaspoon salt
3 tablespoons unsalted butter, plus extra for greasing the bowl and baking dish
1/2 cup home-made plain yogurt
Filling
1/2 teaspoon cinnamon
2 teaspoons unbleached flour
2 tablespoons sugar
1 tablespoon milk
Icing
1/2 cup powered sugar
1/2 teaspoon vanilla
1 tablespoon milk

Make the dough
1. Cook the potato until tender and mashed it.
2. Combine the flours, yeast, sugar and salt in the bowl of a food processor fitted with the plastic blade. Add the butter and pulse a few times to break it down into small pieces.
3. Add the mashed potato and pulse again to combine.
4. With the motor running, pour in the yogurt until a smooth dough forms. You may need to add a little more flour if the dough if wet or a little more yogurt if the dough is dry. The dough should be moist, slightly tacky, but not sticky. Process a total of 45 seconds after it forms a ball.
5. Shape the dough into a tight, round ball. Butter a bowl and place the dough in it. Turn the dough once to coat with butter and cover with plastic wrap.
6. Let it double in size, about 2 hours at room temperature.

Shape the dough
1. Turn the dough onto a lightly floured counter, if you must, as it is suggested no flour needed. (but my did stick a little)
2. Pat or roll out the dough into a rectangle about 12 inches by 8 inches.

Make the filling
1. Combine the cinnamon, flour and sugar in a bowl. Set aside.

Brush the dough with the milk and sprinkle evenly the cinnamon sugar mixture onto this.
Roll the dough lengthwise into a tight, even roll; as you roll it, use your hands to gently stretch it out. It should measure about 20 inches in length once rolled.

Using a sharp knife, cut into 9 even rounds and put into a buttered 9-inch round glass baking dish.
Cover the baking dish with plastic wrap, (I was able to use the same plastic wrap all this time) and let rise until almost doubled. About 30-50 minutes.





Preheat the oven to 375 degrees.
Uncover the baking dish and bake the rolls for about 25 minutes, until a nice light golden brown.

Make the icing while the rolls are in the oven.

Icing
Combine all ingredients in a small bowl and wait for the rolls to come out of the oven. If the icing is not spreadable, add more milk, a little at a time.
Brush the icing onto the rolls as soon as they come out of the oven. Some of the icing will be absorbed by the rolls, and some of it will fall off and coat the bottom of the baking dish, soaking through the rolls from the bottom. Serve hot, warm or at room temperature.
Makes 9 rolls.


I did enjoy these rolls, they are lighter than the typical cinnamon rolls I make and next time will have on hand some buttermilk and almond extract. The only thing is I wish they wouldn't take so long to make.
Thank you Zorra and thank you to the people at Rustico Cooking!!!