Bossolà Bresciano from A Lombardian Cookbook by Alessandro Pavoni and Roberta Muir
This may seem complicated – but it is easy enough if you follow the steps. It’s great served with coffee or as a dessert with Zabaglione, as pictured. Make sure you use bread flour, and start...
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Ingredients
- 60 g bread flour, sifted
- 25 g caster sugar
- 2 tablespoons water
- 10 g unsalted butter, melted
- ⅔ cup (100 g) bread flour, sifted
- 30 g caster sugar
- 75 ml water
- 35 g egg yolk (from about 2 x 60 g eggs)
- ⅓ cup (50 g) bread flour, sifted
- 15 g caster sugar
- 10 g fresh yeast
- 50 ml water
- 5 g cocoa butter, melted
- 5 g fine salt
- 135 g unsalted butter, at room temperature, plus extra for buttering
- ¼ cup (40 g) pure icing sugar, sifted, plus extra for dusting
- 1⅓ cups (200 g) bread flour, sifted
- 50 g caster sugar
- 50 g unsalted butter, softened
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