Feeling dolce?? Dolce Milanese , that is…

Duomo Milano (2)

I am …………Sweet as…

I should explain,  Sweet as is a NZ expression which means great, feeling good:)

and of course dolce means sweet but sweet as in dessert/cake.

mmmm fresh from the oven

I know you are going to LOVE LOVE LOVE this one.

In fact I am having trouble deciding between this and Panettone.

Hard times, decisions, decisions….

Could be a greedygirl and have BOTH!!

This is more buttery, more brioche like in taste and with more fruit.

Similar in fruit content to the Tramvai bread.

Home to Dolce Milanese, Panettone and tramvai pane

So are you ready to get YEASTY???

What will you need?

Patience not to eat it AS soon as it emerges from the oven with that gorgeous buttery crust…….

oh and the smell………….

Mmmmm zesty…

3 cups of raisins

3 cups of warm water to soak raisins in.

FOR THE SPONGE:

4 tsp dried yeast

3 tsp sugar

1 cup of All purpose flour.

DOUGH:

4 tbsp dark rum.

2 tbsp orange zest.

3 cups of Strong Bakers flour

250g butter

4 tsp flour extra to dust raisins with.

Raisins plumped!!

What do I do?

Soak raisins in water for 2 hours before starting.

Drain the raisins keeping 1 and half cups of the raisin water to dissolve the yeast.

Warm raisin water and dissolve sugar and yeast in it.

Leave for 15 minutes until creamy.

Add 1 cup of flour, mix well and cover.

Leave for 1 hour.

Sponge for dolce milanese

 Add orange zest and rum to the sponge and the flour.

Combine well and add in butter 2 tbsp at a time.

I would suggest using the mixer with a dough hook.

When all butter is added, knead further with hook for 5 minutes until smooth, yet blistery.

Ready for first rise

Cover with gladwrap and place in warm area for an hour to 90 minutes until doubled.

Remove from warm place and turn out on floured area and roll out slightly.

Toss the raisins in 4 tbsp of flour.

Add a third of the raisins to the dough and roll up dough and flatten and repeat, tucking in the sides so the fruit doesn’t spill out.

Cover with a tea towel and rest for 15 minutes.

Knead for 5 minutes and shape into one oval or 2 smaller loaves or even a ring.

Place on baking tray with paper and cover with tea towel.

Ready for 2nd rising

Allow to rise for 90-120 minutes in warm area.

Preheat the oven 20 minutes before bread has finished rising to 220 celsius.

When bread is ready, place in oven and bake for 1 hour for the large loaf or 45 minutes for the smaller loaves.

almost ready to eat!!

When cooked, remove from oven and allow to cool.

After restraining yourself, ENJOY, ENJOY, ENJOY!!

fruity…………zesty………..buttery…

heaven!!
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4 thoughts on “Feeling dolce?? Dolce Milanese , that is…

  1. Pingback: i love dolce Milanese……. - i love Lucca tours | i love Lucca tours | i love Lucca tours

  2. Pingback: Dolce Milanese Take 2!! | Greedybread

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