An Italian recipe from a cooking magazine my BFF bought for me on Sicily. It is often served around Easter and the middle opening is filled with colorful eggs.
But since it is August, no hard boiled colored eggs today. I read the recipe a long while ago and found an unknown ingredient: Farina Manitoba
I did not know what that was and did not check to learn more about it. Last week my friends were at an bread baking event - where the bakers try to sell their huge ovens for the garden. And they had s shop with all kinds of baking equipment and lots of different kinds of flours. My gift was a kilo of Manitoba flour, yeah!
It took me 5 minutes to find the right Italian cooking magazine and the recipe. The second flour type in this recipe was allready in my storage.
Ingredients:
200 g Manitoba flour
100 g "00" type pasta/pizza flour
1 tsp salt
50 g sugar
3 egg yolks
12 g fresh yeast
120 ml warmed whole milk
60 g butter softened unsalted
Zest 1/2 lemon
Flour for the work surface
Filling:
250 ml milk + Dr.Oetker backfeste Vanillecreme or creme patisserie
10 Amarena cherries without juice
10 tsp dark cherry jam
Topping:
3 tbsp milk
4 tbsp hazelnut brittle ground
Bake at 180 C for 25 to 30 min in a 26 cm shallow Bundt tin.
I used my Thermomix to make the dough. Just throw everything in and go on dough setting for 2,5 min. Get it out and put it in a large proofing bowl with a lid. Let it proof for 2,5 hours.
Flour your work surface and fold the dough a couple of times. Roll it out rectangular and cut down the middle to have two long strips.
Mix milk and vanilla cream powder for 1 min until it thickend and spoon a long strip in the middle of each dough. Top with cherry jam and single Amarena cherries. Fold the dough over and close it well. Cross both dough two times and in a buttered form put it around the center. Brush with milk and sprinkle brittle on top.
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