Fluffy Brazilian Manioc Rolls

Fluffy Brazilian Manioc RollsI first made manioc bread about three years ago. My neighbor gave me some manioc and I decided to have a go at making bread with it. It turned out really nice. It was super fluffy and really tasty. But, after that one time, I never made it again. Probably because manioc, in its raw form, is a vegetable that I rarely buy.

Recently, however, I have been buying organic manioc to sell along with the produce from my farm and what is leftover I end up keeping at home. So, finally, I decided to give another go at making manioc bread.

This time, instead of making a bread, I decided to go with a bit of a richer roll, similar to brioche. The recipe was really easy and fast to make. The rolls turned out delicious and fluffy and were a perfect roll to eat just with butter or with some delicious strawberry and rhubarb jam from my neighbor.

Here is the recipe. Give it a go. If you can’t find manioc at your local supermarket you can probably substitute with mashed potato.
Fluffy Brazilian Manioc Rolls

FLUFFY MANIOC ROLLS

600g/1.3lbs cooked and mashed manioc
2 tbsps of white sugar
45g bread yeast
1 cup of milk
1 cup of vegetable oil
1 tsp of salt
2 tbsps of unsalted butter
3 eggs
1kg/2.2lbs of white flour

Peel and chop the manioc. Place in a pan of water and boil until soft (if you have a pressure cooker, boil the manioc for about 30 minutes). Remove from the water and mash well with a fork. Add the milk and mix until you reach a smooth consistency (it is ok if you have some lumps).

In a mixing bowl add the sugar, yeast, oil, salt, butter and eggs. Add the manioc and milk mixture and using a kitchen aid or wooden spoon mix until well incorporated. Slowly begin adding the flour a little at a time until you have a dough that is smooth and not sticky. Knead for approximately 10 minutes.

Place in a large bowl, cover with a lid or plastic wrap and let rise until doubled in size, about 1 hour.

Preheat your oven to 250C/480F.

Line two baking sheets with parchment paper. On a lightly floured surface, shape small rolls, approximately 20. Place on the prepared baking sheets and set aside to rise for 15-20 minutes, until doubled in size.

Brush the tops of the rolls with egg. Bake for 20 minutes until golden brown.
Fluffy Brazilian Manioc Rolls

Christmas Stollen with some Brazilian adaptations

Brazilian StollenWhen I was a child, Christmas at home was never complete without my moms homemade christmas stollen. Breakfast during the holiday season always had stollen and it was always delicious and something that I looked forward to for the whole year. I actually have no memory of my mom baking the stollen, but I have many fond memories of eating it!

Brazilian StollenFor the past years I haven’t managed to do much for christmas. The last two christmas’s I didn’t manage to put up decorations let alone bake christmas cakes, breads or cookies. Finally, this year I have had more time to decorate the house and bake some christmasy items, the most exciting being christmas stollen.

I have never made stollen and decided to follow a recipe from a trusted english recipe book. Although you can find all of the necessary ingredients here in Brazil, I decided to make some changes and “brazilianize” my stollen. They all turned out beautifully and I ended-up giving a lot of them away as christmas presents to neighbors and family. In total I made two large stollens and 12 small ones.

Instead of using rum to macerate the fruit in, I used cachaça. And, instead of using almonds I used Brazil nuts. Just these two changes made the stollen just a bit more Brazilian. To some of my stollens I also added cristalized fig and citron as well as some cherries.

I know this is not a Brazilian recipe by any means, but as it is christmas I thought it would be nice to share a bit of what else is baking in my kitchen besides all of the delicious Brazilian dishes that I share here.

With that, I end  the year 2015 with a stollen recipe from Good Housekeeping. HAPPY NEW YEAR and enjoy the recipe!

Stollen Recipe

Brazilian adaptations:
Substitute the rum for cachaça.
Substitute the almonds for Brazil nuts.
Instead of regular cristalized fruits/peels you can use cristalized figs, cherries, papaya and pineapple.

 

Panettone: The “Brazilian” Christmas Bread

Beginning sometime around mid October Brazilian supermarkets begin to stock up on panettone and the panettone eating season begins. There is no way to avoid it and at every corner you will be bombarded with this tasty sweet bread loaf.

PanettonePanetonne is originally from the city of Milan, Italy and the orthern Italian immigrants brought panettone to Brazil in the early 20th century. There are several different stories of how the  panettone loaf received its name. The first tells that Fr. Antonio was very fond of this particular bread and because he wore a hat similar to the shape of the bread (tall with a puffy top) it became known as ‘pane di Tony’ or Tony’s Bread. Another story suggests that the name panettone came from the Milanese ‘pane del ton’ meaning ‘cake of luxury’. Or another play with these words says that the name came from ‘pane’ which means bread and ‘tone’ which is large. Now, the last story tells that a Milanese nobleman, Ughetto Atellani, loved Adalgisa, the daughter of a poor baker named Toni. In order to try to win Adalgisa’s hand in marriage the nobleman disguised himself as a baker and invented a rich cake to which he added flour, yeast, butter, eggs, dried raisins, and candied lemon and orange peel. The bread was praised and the nobleman and Adalgisa were married.

This is how my panettone should have looked with the nice puffy top! (www.saporiericette.blogosfere.it)

This is how my panettone should have looked with the nice puffy top!

Whether any of these hold true is not for me to say, but a bread with a little story behind it is always something wonderful.

So, although panettone is so easy to buy at this time of year in Brazil I decided that, nevertheless, I still needed to learn how to make it. This recipe is my first attempt, and, although it tasted absolutely delicious there are some things that I need to work on to make this loaf much better. For starters, I didn’t quite get the puffy top to the loaf which gives it its signature look. Secondly, I think that I kneaded the dough a little too much and maybe added too much flour taking away some of the light fluffy texture. But, apart from those two issues I was so happy with my first results that I thought I could still share it here.

If you do not want to try to make this recipe at home, but still want to have a slice of this delicious cake, you can order it on amazon.com.

PanettoneThe recipe that I used is a quick bread recipe based on brioche bread. Many of the panettone recipes that I came accross required about two days of rising, kneading, etc, etc, etc. I wanted to make a quick and easy panettone and opted to go with this recipe. The brioche dough is very sticky and runny and can be difficult to work. Don’t make the mistake that I made by adding tons more flour to try to make the dough easier to work!

To purchase the panettone mold online CLICK HERE!

Ingredients

250 ml warm milk
15 g yeast
350 g white flour
120 g butter
2 egg yolks
60 g white sugar
10 g lemon zest
10 g orange zest
30 ml vanilla essence
100 g crystalized fruit
50 g raisins
60 g almonds
60 g cashew nuts

Begin by mixing the flour, sugar, salt, and yeast together in a large bowl or on a counter top. Add the egg yolks, lemon zest, and orange zest and mix together. Add the warm milk and knead the dough together. Add the cubed butter and knead into the rest of the dough. Knead well for approximately five to ten minutes until the dough comes together well. Place in an oiled bowl and set aside in a warm area to rise. Leave to rise until doubled in size. Once doubled in size, turn out the dough onto a lightly floured counter top. Press the dough down forming a thick pancake. Add the crystalized fruit, raisins, and nuts to the dough and work in by kneading. Knead until all the fruit and nuts are fully incorporated. Split the dough into two equally sized balls, shape, and place into the panettone forms. Set aside in a warm area to rise. Leave until the dough is doubled in size. Preheat oven to 160C. Brush the top of the panettone with egg and bake until the top is brown!

PanettoneSources:
http://brazilinmyeyes.blogspot.com.br/2013/12/munchie-time-sao-paulo.html
http://en.m.wikipedia.org/wiki/Panettone