The brazadela (or ring cake) is a typically Emilia-Romagna preparation, a rustic cake perfect for breakfast but also for after meals, absolutely accompanied by a nice glass of red wine like Cagnina or sweet Albana. It’s almost impossible to have the original recipe as it was made by each family in different doses.
CHARACTERISTICS OF THE ROMAGNA BRAZADELA TYPICAL SWEET DESSERT
• The typical Romagna brazadela ring cake has an oval shape rarely ring-shaped
• The surface should be golden and crunchy but its interior is compact yet soft.
• It should be sprinkled with sugar granules
• Sometimes it can be filled before baking with excellent homemade jam or custard.
• It is not only eaten but also dipped in a glass of red wine like CAGNINA or Sangiovese.
WHERE DOES THE NAME BRAZADELA COME FROM?
The name brazadela comes from braza which means arm because the Romagna tradition tells that it was carried to popular festivals or after the blessing at mass under the arm, almost like the modern French baguette!
I looked at blogs, sites, and read books and in the end, I prepared it my way as always ha ha!
POST SCRIPTUM
Maybe the dough is too soft, but after baking it is soft and delicious. Valentino, the gentleman who has the tobacco shop downstairs, confirmed this to me as he shared the afternoon snack with me ^_^ NOW LET’S WORK to make the Romagna brazadela…
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I have opened a channel of recipes open to everyone and free on WhatsApp with no notifications and no sound, where you can subscribe by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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IF YOU WANT TO EXPLORE OTHER RECIPES FROM MY REGION… HERE ARE SOME HERE ^_^
ROMAGNA BRAZADELA
The kitchen of ASI
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 4/6 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
ROMAGNA BRAZADELA Ingredients Regional Sweet Recipe
- 7 oz all-purpose flour
- 1.75 oz potato starch
- 1.75 oz Butter
- 1 egg
- 2.75 oz Sugar (+ extra)
- 1 packet baking powder
- 1/3 cup Milk
- 1 lemon zest (grated)
- to taste Sugar granules
ROMAGNA BRAZADELA Tools Regional Sweet Recipe
#adv
- Springform pan
- Parchment paper
- Spatula
- Stand mixer
- Hand mixer
ROMAGNA BRAZADELA Preparation Regional Sweet Recipe
• In a bowl, mix the softened butter with the sugar and the egg (I confess I used electric beaters).
Then add the sifted flour with the potato starch and the baking powder.
Next, add the organic lemon zest and the milk gradually.
• The dough is creamy.
Line the pan with parchment paper and pour in the batter, shaping it with clean hands moistened with milk.
• Sprinkle the Romagna brazadela ring cake with the sugar granules and with a tablespoon of granulated sugar, so it will be more crunchy and golden!
Bake in a preheated oven at 356°F for about 40/45 minutes.
• Check the baking, the brazadela should be golden, soft, and have a crunchy surface!
It is the typical dessert of Romagna that is enjoyed both for breakfast and as an after-meal…DELICIOUS!
Enjoy your meal!
Annalisa
Tips and Notes
As I mentioned, it’s customary to dip it in sweet wine after dinner/lunch, but it’s also perfect with a healthier glass of milk for a snack and/or breakfast.
