Happy Easter!!! and what screams “Easter” louder than hot cross buns? This recipe is a naturally leavened sourdough method, and therefore a little bit more demanding that Jamies’…but “delayed gratification” is the key word here.
And actually in 1592, Queen Elizabeth introduced a decree forbidding the sale of such buns except on Good Friday, at Christmas, and at burials as they were simply too special to be eaten any other day. Isn’t that the ultimate proof that those little buns are absolutely scrumptious!? Continue Reading
ok by now your friends have started worrying for you: last night you went out for drinks, and after 2hours 45min precisely you asked for the bill, promptly paid and mumbled something about urgently going Continue Reading
Last year the Italian Cultural Institute of London organised a conference on Milanese Christmas traditions, and in particular, the delicious Panettone, this extremely rich and yummy brioch-ey cake. Rita Monastero did a passionate speech about the importance of a naturally leavened dough…picked my curiosity and subsequently got most of my December free time VERY busy!! Panettone isn’t quite a simple brioche: It’s a full-on 4 days adventure. And when I say 4 days I assume you already have an active natural leaven, and all the necessary ingredients available in your pantry…. I was indeed way too eager with my initial version and got a flat rich cake, not quite the fabulous fluffy and sweet thing I was expecting. But a few more tries and I was almost there, but after Christmas, my Italian testers all went on (much needed) detox, when I voiced the idea of baking one last one for Epiphany, my boyfriend just frowned and gave me the warning look. Ok my cases will go back to the cupboard. But I couldn’t let Easter go without a tasty and fluffy Colomba.
The Colomba is that – allegedly dove-shaped little sister of the Panettone. Traditional Easter dessert if any, it’s overall slightly easier than the Christmas version so I’d probably recommend starting there. If you want your Colomba ready for next weekend, I would recommend starting refreshing your leaven this weekend, maybe take the opportunity to bake some bread to use up the quantities. Give your baby a name, mine’s usually called Robert, and he’s Franco-British, but for the Colomba, you’ll need to create his much stronger Italian cousin, we called him Pasquale and sent him to this 2/3 days boot camp first. I’ve adapted the timings for working home-bakers as most of what I found on the internet or the guide I got from Rita Monastero, are just not realistic. So I started creating Pasquale on a Thursday night and plan on baking the final product on the Saturday, if you’re doing it on the bank holiday weekend, even easier as it does take some time.
Fun facts: ALL Italian recipes call for the sacred “Manitoba flour from Molino”, and I jumped through a number of hoops to import / store 10kg of the d@mned thing in my kitchen…when I realised sheepishly that Manitoba was a Canadian province and all it actually was, is a strong flour (i.e. very high protein rates, in and around 15gr protein per 100gr of flour) coming from Canada. In other word, what our supermarkets here call “strong Canadian flour” easily found at Tesco, Waitrose and the likes! yay, one problem sorted.
Before we start:
you will need a leaven starter, Manitoba or strong Canadian flour, 00 or all purpose flour. In term of equipment I would recommend a set of glass transparent dishes (to monitor the leaven) , a simple soft scraper, a couple of of proofing linen cloths.
Step 1 : Thursday evening – toughen up take 50gr of your usual leaven, steer it with 50gr tepid water and add 100gr of manitoba flour. Robert has left place to Pasquale, it’s starting to take an Italian accent, and it should feel much tougher, thicker, to the point where you can knead it a little bit. Do so for a minute or so.
Cover your pot with a linen, and go out for dinner, or indulge with a spritz and watch La Grande Belleza. You have 3/4 hours ahead of you (depends on the temperature, I personally leave it 3h in the very warm boiler room). In the end it should look smoother, and be 1.5x to twice bigger.
Step 2 : Thursday night– Pasquale rolls with the punches
take 100gr of your now tough Italian leaven and take it to the next stage: shred it in little pieces, add 50gr of lukewarm water and stir. Add 100gr of Manitoba flour and knead for one or 2 min. At this stage I also add a little drop of honey or liquid malt. If we’re sending Pasquale to a boot camp, he’s taking a sweet in his pocket!
now roll it very tight in a sturdy dry and clean cloth, slightly floured and tie it very tight for the night. I used a shoes lace but a present wrap that can be cut off may be a better option. Place it in a small pan or pot for the night, in a warm place. Good night Pasquale! you’re back to the boiler room for 8 hours in your pyjamas. Personally I didn’t understand the point of this step the first time, but then realised it was important as it strengthen the leaven and also is a good visual test. In the morning, Pasquale is well grown and trying to escape the bowl…
Step 3 – a touch of softness in a tough world
After such a night, Pasquale is rather tired, let’s give him a bit of love. Discard any dried bit and use the middle soft part to carry on. To 50gr of the sourdough, again shredded in small pieces add in 50gr tepid water and soak it for a few seconds. Then knead it with 100gr of 00 flour (i.e. all purpose flour).
Step 4 & 5 : flex your muscle!!
repeat step 3 twice, at least at 3h interval, either on Friday afternoon if you’re using Good Friday to nurse Pasquale, or on Friday evening for those who have a life!! Get a good night rest, there’s a day of kneading coming up!!
While you’re nursing Pasquale like a hen hatching her eggs, you can also make sure that you have all the required equipment for the next stage. I got most of what I was missing at Bakery Bits, in particular the cases, the pearl sugar and the candied orange, the delivery should take up to 3 days so plan it ahead.
for the next steps you will need:
– 475 gr. Manitoba flour (i.e. Canadian strong flour)
– 185 gr. soft butter
– 135 gr. cast sugar
– 200 gr. tepid water
– 6 egg yolk
– 15gr honey
– 4gr salt
– 1 vanilla pod
– 1 orange peel
– 300gr of candied orange peel
End of the adventure now published there