Easter Dove

Easter Dove

About this recipe If you don’t like candied fruit, you can replace them with 150 g of chocolate chips. In this case, brown the orange zest with the butter and replace the liqueur with the same amount of water. With this recipe you can also prepare the classic...
Danish Pastries

Danish Pastries

About this recipe For the puff pastry you can see all the steps in my recipe for the Cereal and Honey Croissants. When the dough is smooth and homogeneous, it tends to form a kind of vortex well wrapped around the hook whisk. ingredients 25g fresh yeast (o 1 pack...
Christmas Bread

Christmas Bread

About this recipe Starting from the basic ingredients of the panettone, that is from those of the first dough, I thought of preparing this dessert that has all the softness of the panettone and only a delicate vanilla aroma. It is great for breakfast, but also at the...
Cruffin

Cruffin

About this recipe Cruffins, half way between a croissant and a muffin, are faster to make than croissants because you only have to cut strips of dough and roll them, but the result in the mouth is very similar, melting and pleasantly buttery. There are many types of...
Cereal and Honey Croissants

Cereal and Honey Croissants

About this recipe I choose a cereal flour and chestnut honey as a filling, but you can also use only bread flour (for classic croissants) and stuff with jam or cream or leave the croissants empty. Once prepared, you can put the croissants in the freezer before the...
Pandoro Veronese

Pandoro Veronese

About this recipe Pandoro is rich in butter, so the dough is quite heavy and needs time to rise properly. Keep both the first and second dough to rise in a sheltered place, as warm as possible and handle the dough very delicately so that it does not deflate too much....

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