Sweet Genoese bread
8 servings
60 minutes
Sweet Genoese bread is an exquisite creation of Italian cuisine that embodies the warmth of the Mediterranean and the comfort of home traditions. Its roots trace back to Genoa, where age-old recipes intertwine with the aromas of spices and citrus. The delicate, airy texture of the bread combines with the rich sweetness of raisins, candied fruits, and pine nuts, creating a rich flavor profile with subtle notes of vanilla, coriander, and cardamom. A light tartness from orange zest complements the sweetness while brandy adds noble depth to the taste. This bread perfectly complements dessert wines and warm family gatherings, becoming the centerpiece of festive tables. Its preparation is a meditative process that reveals the secrets of Italian gastronomy.
1
Heat the milk with the split vanilla pod, let it steep for about ten minutes, then add the yeast and let it sit for another ten minutes until the milk starts to bubble slightly.
- Milk 3.5%: 150 ml
- Vanilla pod: 1 piece
- Dry yeast: 10 g
2
In a mixer, mix room temperature butter with sugar until the mixture becomes fluffy and pale. Then add cognac, orange zest, coriander, cardamom, and eggs to this mixture, mixing for another minute or two. After that, add milk with vanilla and yeast, and once the milk is incorporated, sift in the flour. After two to three minutes of mixing the dough, add finely chopped candied fruits, raisins, currants, and pine nuts.
- Butter: 150 g
- Sugar: 200 g
- Cognac: 50 ml
- Oranges: 1 piece
- Ground coriander: 0.5 tablespoon
- Cardamom: 0.3 teaspoon
- Chicken egg: 2 pieces
- Milk 3.5%: 150 ml
- Vanilla pod: 1 piece
- Dry yeast: 10 g
- Wheat flour: 800 g
- Candied orange peel: 100 g
- Raisin: 100 g
- Dried currants: 50 g
- Pine nuts: 100 g
3
After all these changes, the dough should remain sufficiently moist and stick to the hands. It should be transferred to a bowl, covered with a napkin, and placed in a warm place, such as an oven set to 40-50 degrees. It should stand for three hours. It will rise, but not significantly on the outside.
4
After three hours, preheat the oven to 195 degrees (removing the dough if you kept it there), transfer the dough to a greased form with a little butter. Place the form in the oven for forty-five minutes. Let the bread cool. And serve with sweet white wine.
- Butter: 150 g