Wandering the web on the Pane degli Angeli website I found this sweet Christmas leavened comet and today I tried to make it in my kitchen.
I must be honest, the leavened sweet comet is ugly but really ugly and maybe having split one of the little rolls in half to desperately try to make this comet tail was a mistake! However, relying on your benevolence and your hands surely better than mine, I decided to publish it on my blog.
It’s been quite a while since I last put my hands in the dough and I must say that this sweet leavened dough is very simple and spectacular (mine is…@a@are) perfect for the upcoming end-of-year 2020 holidays.
A truly bizarre year that I never thought I would experience in my lifetime!!!!!
Well, aside from these purely personal considerations, this leavened dough with dried yeast is just like a sweet brioche dough and soft that you can fill with whatever you like and have available.

So, how to fill the sweet Christmas leavened comet?
THEN as filling we can put:
1) chocolate and hazelnut cream with chocolate chips;
2) peach jam with very dry and drained canned peaches,
3) chopped hazelnuts and almonds mixed with almond cream or peach jam;
4) very firm custard, either yellow or chocolate;
5) almond cream with diced candied fruits like I did and…
anything else, it’s important it’s not too liquid but rather soft and firm.
The glaze I prepared using a small part of cane powdered sugar that I had in the pantry mixed with the classic white and maybe you see it a little more amber…

I leave you the recipe of other typical Christmas leavened preparations that are already on the blog and that is:
Vánočka Christmas braid Vánočka Christmas braid

cozonac COZONAC

QUICK AND EASY PANETTONE

SWEET CHRISTMAS LEAVENED COMET
The kitchen of ASI

Difficulty: Very Easy
Cost: Economical
Rest time: 2 Hours
Preparation time: 30 Minutes
Portions: 8
Cooking methods: Oven
Cuisine: Italian
Seasonality: Christmas

Ingredients for SWEET CHRISTMAS LEAVENED COMET RECIPE

400 g all-purpose flour
1 medium egg
80 g sugar
150 ml milk
1 packet dried yeast (for me Mastro Fornaio)
60 g melted butter, lukewarm
1 lemon (grated zest)
to taste almond cream (for me Pernigotti)
70 g diced candied fruits
to taste milk (before baking)
to taste candied cherries
to taste sugar sprinkles
to taste powdered sugar (for the glaze as I mentioned I also added a little cane powdered sugar)
to taste water (for the very fluid glaze)

Tools for SWEET CHRISTMAS LEAVENED COMET RECIPE

#adv

Sieves
Stand Mixers
Bowls
Pastry Boards
Baking Pans

FOR THE PREPARATION OF THE SWEET CHRISTMAS LEAVENED COMET RECIPE

To prepare the sweet Christmas leavened comet first sieve the flour, placing it in a large bowl.
Mix in the dried yeast well, and create a space in the center.
Pour into the center the sugar, the grated zest of an organic lemon, the egg, and the melted but not cold butter.
Now mix all the ingredients of the sweet Christmas leavened comet with a fork while pouring the lukewarm milk in several additions.
When a dough is formed, even if a bit uneven, turn it out onto the pastry board and begin to knead and stretch it, beating it for about 15 minutes to activate the gluten network.
Form the dough into a ball and place it in a floured bowl.
Cover it with plastic wrap or a slightly damp dishcloth and let it rise for at least 1 and a half hours, or until it has doubled in size.
After the dough has doubled in volume, roll it out with a rolling pin into a square sheet of 30 x 30 cm (Mine will become slightly larger by about 2/3 cm per side).
At this point, cut my brioche square into 8 rectangles of about 15 x 8 cm (mine are slightly larger clearly).
For the filling, I mix Pernigotti Almond Cream that I already used for these delicious mini tartlets
with mixed diced candied fruits, and with this sweet cream, I fill all the brioche rectangles.
Now it gets tough, unfortunately, because with these filled leavened rolls I have tried to make a comet star which came out…rather horrid but alas…the recipe had to be finished one way or another!!!!!!!!!!
To make the Christmas leavened comet star like mine (oh my God) look at the picture and the rectangles become 9!
Now cover with a dishcloth and let rise again for about 30 minutes.
We just need to bake in a preheated static oven at 375°F for about 30 minutes, but as always, check carefully!
My oven is a bit old and at a certain point, I turned my leavened comet star Christmas which I feared would burn underneath in a certain point of the pan..
While my leavened star cools down, I prepared the glaze with water and powdered sugar, leaving it quite soft.
Before starting to spread the glaze, have sugar sprinkles and cherries (or whatever you prefer) ready because these little things need to be attached immediately to the cake.
Here it is, ready, soft, tasty the filling of almond cream and candied fruits is really spot on and…even though the shape of the sweet leavened star doesn’t fully satisfy me I AM HAPPY!!
Enjoy your meal!
Annalisa