SNACK WITH CHOCOLATE GLAZE AND SUGAR GRAINS CHILDHOOD MEMORIES
The recipe from our childhood, a panettone-like snack with chocolate glaze and sugar grains on top, just like the famous BUONDÌ.
I was looking for a snack to make for kids to take to school in winter, but also to the beach in summer, with lots of chocolate on top and grains, a perfect and super versatile brioche.
Needless to say, it was very appreciated and it reminded me of the classic snacks you find in the supermarket, but homemade 🙂
So let’s see how I made them.
EMIMETTOAIFORNELLI recommends:
- Difficulty: Easy
- Cost: Very cheap
- Rest time: 4 Hours
- Preparation time: 30 Minutes
- Portions: 12
- Cooking methods: Oven, Air frying
- Cuisine: Italian
- Seasonality: All seasons, Spring, Summer, and Autumn
Ingredients
- 1 2/3 cups all-purpose flour
- 1 2/3 cups Manitoba flour
- 2 eggs
- 1/2 cup milk
- 2 tbsp olive oil
- 3.5 tbsp butter
- lemon zest
- 1/3 cup sugar
- 1 tsp dry yeast (10 g of fresh yeast)
- 1/2 cup milk
- 6 tbsp liquid sourdough starter (already refreshed)
- 3.5 oz dark chocolate
- sugar grains
Tools
- Molds
- Mixer
Steps
For those using sourdough starter, the indicated times should be doubled; I often start in the afternoon to let it rest overnight and shape in the morning.
For those using dry yeast that needs to be rehydrated, DEDUCT 50 G OF MILK FROM THE TOTAL DOUGH and then proceed as described on the package.
The butter should be added at room temperature.
In a stand mixer bowl or with electric beaters, start adding each ingredient except the butter: use the hook attachment to start mixing.
Once everything is added, put the butter in small pieces and let it work until fully absorbed.
I am used to making folds in my dough because it makes it softer, but if you don’t have time, you can skip this step.
If you decide to do them, you can find everything here –> FOLDS IN THE BOWL EXPLAINED EASILY.
Let rest until it doubles; if using sourdough starter, let it rest for an hour and then refrigerate overnight. The next day take it out and let it acclimate for a couple of hours.
EXAMPLE OF FOLDS IN THE PHOTO.
Once our dough has doubled, divide it into 12 pieces and shape into elongated, sausage-style shapes. Put them in the molds to rise. It will take about a couple of hours.
Once risen, brush milk on the surface.
Preheat the oven to 392°F and once it reaches temperature, bake.
It will take about 15 to 18 minutes at most.
Once out, brush with milk again and cover with a cloth for about ten minutes.
They will turn out super soft.
Meanwhile, as they cool down, melt the chocolate in a bain-marie, and once ready, pour it over the snacks.
Now add the sugar grains; let rest for an hour.
The SNACK WITH CHOCOLATE GLAZE AND SUGAR GRAINS CHILDHOOD MEMORIES is ready! These dipped in coffee are out of this world.
Storage
They keep well in a cake box and can be frozen, to be taken out as needed.
