Monday, November 27, 2006

Panini dolci e salati

The sweet and savory breads I made for the brunch were really good, and Mariana asked me for the recipe.. so here they are!

Panini dolci con frutta secca (Sweet bread with dried fruit)
I found inspiration for this recipe from, as usual. The original recipe in Italian can be found here... grazie, Miciapallina!!. I slightly modified the doses and used figs instead of apricots and walnuts instead of hazelnuts.
1 lb flour (I used whole grain flour)
1 tsp salt
2 tsp yeast
1/2 cup water, warm
1 cups milk
4 tbsp sugar
1/4 cup butter, melted
1/2 cup dried and grated coconut
1/2 cup minced walnuts
1/2 cup minced dried figs
1 egg, beaten
Dissolve the yeast in warm water, add 1 tsp sugar to it, mix, wait until it bubbles. Mix flour, salt and sugar, and add the yeast to it. Mix, and add the milk and the butter, and knead for ~ 10 minutes. The dough should be a bit humid, because you're now going to add all the dry fruits. Knead all the fruits in the dough. If it's too dry add a bit of water, if it's too wet add some flour.
Let the dough rest for ~1 h, then divide it into small balls and let them rest for another 1/2 h - 1 h. 'Paint' the external part of the dough with the egg.
Cook in the oven at 400 F for ~ 30 min. You should put a pot of water in the oven so the dough doesn't dry out while cooking.
Serve with jam, zabaione (a cream made with eggs, milk and wine, I'll make it and write the recipe sometime), or whatever you feel like. I served it with a wonderful Indian grape chutney, sweet and spicy at the same time.

Panini salati con olive e formaggio (Savory bread with olives and cheese)
Also this recipe comes from Thanks Lokum! Her breads look more like doughnuts, like they were originally supposed to be. The dough is exactly the same as I wrote above for the sweet bread, just, there's less sugar (2 tbsp instead of 4) and more salt (1 tbsp instead of 1 tsp). Moreover, there's one egg beaten in the dough, other than the egg used to 'paint' the bread surface.
Once you have the dough ready (obviously do not add the dried fruit to it!!!), let it rest for 1 hour and then spread it into thin, elongated shapes with a rolling pin. I made 4 ovals, about 12" long and 6" wide. Let the dough rest again for another 30 min-1 hour, then divide the ovals in two parts each, along the long side, and put pieces of olives, or cheese, or both, or whatever else you feel like, in the middle of each part. Roll so that you have the stuffing inside a long roll of dough, and then close the two ends of the rolls, so that you make 'doughnuts', or 'u-shaped bread', as you prefer :) . Paint the surface of the breads with egg, and cook at 400 for ~ 1/2 hour (check after 20 min). In the original recipe, it's suggested to sprinkle with sesame seed before baking.. nice idea, I forgot about it :)
They are really good and you can have fun and try different fillings!


Unknown said...
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Unknown said...

Hi, Thanks for your offer of cookies. Unfortunately, you are far away in North carolina. Otherwise, I will come home for an Italian feast :) These breads look great.


chemcookit said...

Hey Ramani
I'll actually move to California (Berkeley) soon... I'll let you konw when that happens :)

queenbu said...

Hello Marta - I'm a Maltese in Italy. I came across your blog whilst looking up the Italian word for "currant buns". What would you say? Do you think "panini dolci con l'uvetta" might do? Complimenti per il blog!

chemcookit said...

Hello Queenbu!
Yes, panini dolci con le uvette sounds perfect!
Grazie per i complimenti. Non sono mai stata a Malta e mi piacerebbe andarci!