The semolina milk braid with gianduia cream is a leavened, egg-free cake: soft and fragrant, perfect for breakfast or as a tasty snack to share with the whole family. The dough is made from the combination of type 0 flour and re-milled durum wheat semolina, giving a soft, elastic and pleasantly tender texture. Meanwhile the gianduia cream melts into the folds of the dough, creating a creamy, irresistible filling that makes every slice even more indulgent. It’s a simple recipe to prepare but capable of delivering great satisfaction. Below, see what you need to make our delicious semolina milk braid with gianduia cream:
Other recipes with semolina :
- Difficulty: Medium
- Cost: Low cost
- Rest time: 2 Hours 40 Minutes
- Preparation time: 25 Minutes
- Portions: 6 servings
- Cooking methods: Oven
Ingredients
- 1 cup all-purpose flour (type 0)
- 3/4 cup re-milled durum wheat semolina
- 1/4 cup granulated sugar
- 3/4 cup milk (about 6 fl oz)
- 0.42 oz fresh baker's yeast (about 12 g)
- 3.5 tbsp butter
- vanilla extract
- 1 tsp salt
- as needed spreadable gianduia cream
- 1 egg yolk
- 1 tablespoon milk
Preparation
Start by dissolving the fresh baker’s yeast in the milk that’s just warm, together with the sugar. In a large bowl sift the type 0 flour and the re-milled semolina, then mound them into a well.
Add the softened butter in pieces and the vanilla extract to the center, then begin to pour a little at a time the milk and yeast mixture while stirring with a fork, allowing the ingredients to come together gradually.
Add the salt and continue to work the dough with your hands, or with a stand mixer, until you obtain a soft, smooth and elastic ball. Work energetically for about ten minutes.
Cover the bowl with plastic wrap and let it rest in a warm place for about 2 hours, allowing the dough to slowly rise until it has doubled in volume.
Once risen, turn the dough out onto a lightly floured work surface and divide it into two equal parts. Roll each piece with a rolling pin to form two rectangles of about 14 x 8 in.
Gently spread the gianduia cream evenly over the surface of the two sheets, trying to obtain a uniform layer.
Roll each rectangle lengthwise to form two soft rolls, then carefully braid them together to create a braid.
Transfer it to a baking sheet lined with parchment paper and let it rise again for about 40–50 minutes, until it becomes puffy and soft once more.
Beat the egg yolk with the tablespoon of milk and brush the surface of the braid. Bake in a preheated conventional oven at 356°F for about 20–25 minutes, until evenly golden.
Remove from the oven and let cool completely before slicing. The semolina milk braid with gianduia cream is ready to be enjoyed.
Bon appétit and.. see you next recipe!
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