Do you remember my famous mandarin-and-chocolate brioche parcels? I made them with a vegan dough based on rice syrup, seed oil instead of butter, water, type 1 flour, fresh brewer’s yeast, grated lemon zest and cinnamon. That recipe was such a success that I wanted to create other incredible sweets with the same dough, like this brioche-style loaf for breakfast or an amazing snack! Inside there’s a sweet filling of sultana raisins and chocolate chips. The flavour is a bit like sweet bread but with rice syrup instead of sugar — the former being a natural sweetener obtained from the cereal’s germination and therefore also less caloric. Moreover, it is rich in maltose and essential mineral salts, which is a plus, don’t you think? I always recommend, even to the most skeptical, trying this dough because it’s not only much healthier and more genuine, but above all very versatile! Once you get familiar with this basic dough*, you can create different sweets like cookies, cakes, loaf cakes and whatever creative idea comes to mind! Try it and see!
*“Pasticceria naturale” by Pasquale Boscarello
- Difficulty: Medium
- Cost: Medium
- Rest time: 20 Minutes
- Preparation time: 20 Minutes
- Portions: 12
- Cooking methods: Electric oven
- Cuisine: Italian
Ingredients for a 9 1/16 x 4 1/3 in loaf pan
- 2 cups type 1 flour
- 6 tbsp warm water
- 3 tbsp rice syrup
- 3 1/3 tbsp vegetable oil
- 1 packet fresh baker's yeast (7 g — about 2 1/4 tsp)
- 1 tsp grated zest of untreated lemon
- 1 tsp ground cinnamon
- 1 1/8 tsp salt
- 3/8 cup sultana raisins
- 1/4 cup chocolate chips
- 2 tsp rice syrup
- 1/2 tsp water
- 1 tbsp white vermouth
- 3 tsp rice syrup
- 1 tsp water
- to taste powdered sugar
- to taste raisins
- to taste chocolate chips
Preparation:
Work the ingredients following the steps of the basic dough recipe, until you form a smooth ball (fig. 1).
After flattening the ball, take the dough from the outside and wrap it by pressing in a circular motion toward the center; rotate it about 90° and repeat the same operation on all four sides. Let it rest for 20 minutes (fig. 2).
With the heel of your hand, roll the ball back and forth until you form a cylindrical roll. Divide it into 4 equal pieces by weight and size using a bench scraper (fig. 3).
After portioning, flatten each piece. Prepare the glaze by mixing rice syrup with the water (use the amounts indicated above), then brush the edge of each dough sheet. Add 1 teaspoon of chocolate chips and sultana raisins that have been previously soaked in water and vermouth and well drained (fig. 4).
Fold the dough back onto itself, sealing well (fig. 5).
Place each filled sheet into a loaf-pan lined with parchment paper (fig. 6).
Bake in a preheated oven at 392°F for 25–30 minutes; check doneness with a toothpick. Remove from the oven and let cool slightly (fig. 7).
Unmold. You can serve as is with powdered sugar, or brush the entire surface with more glaze (fig. 8).
Garnish with raisins and chocolate chips as desired (fig. 9).
Let dry for a few minutes and dust with powdered sugar.
And voila… your panbriosciato is ready to be enjoyed!
Enjoy your meal from FeFè’s Kitchen!
