Sweet bread with hazelnut praline cream and Mandarino oil.




Ingredients: 250 g flour, 50 ml warm milk, 12.5 g fresh yeast (half a cube), warm water, 2 tbs sugar.
Ingredients for the emulsion: 30 ml Mandarino oil, 30 ml of water, cane sugar.
For the filling: hazelnut cream.

Dissolve the yeast with warm water and sugar in a cup and let it stand for a few minutes. In a large bowl mix the flour, yeast, warm milk and a little water until mixture is smooth. Form a ball, oil it a little and cover with a damp cloth. Leave to rise in warm place for two hours. Spread on a baking sheet covered with oven paper and leave to rise for another half an hour.
Make marks in the bread with your fingers to create the grooves that are typical of Italian “focaccia”. Prepare the emulsion by mixing the oil with water and sugar. Pour it on the surface and sprinkle with additional sugar. Bake in preheated oven at 200 ° C for about 25 minutes, until it is golden brown. Serve spread with hazelnut cream.

Recipe by Innamorati in Cucina