It wasn't anything in particular that caused me to come up with the idea to try infusing the flavours of a traditional Italian cannoli into a yeasted bread, other than the sudden donation of ricotta cheese (courtesy of the co-op, of course). I also had dried cherries stocked away in my cupboard for purposes unknown, and a bag of ground almonds hanging out in the freezer left over from either a carrot cake or a pie crust. Since my mom far prefers almonds to the (also traditional, but way more expensive) pistachios, I wanted to play up the nut flavour with as many angles as I could find. Almond milk is pretty much a staple around here, and as I am a baker almond extract is fairly commonplace too. I even had some Amaretto to soak the cherries in! For the chocolate element I envisioned flecks of chocolate shot peppering the dough, made nice and soft from the cheese.
1/3 cup vanilla sugar
1/2 tsp fine sea salt
1/3 cup chocolate shot (sprinkles)
- In a food processor, combine butter, ricotta, vanilla sugar, water and almond milk. Process until well combined, set aside.
- In the bowl of a stand mixer, combine yeast, flours, almonds and salt.
- Add the cheese mixture and mix with the dough hook for 10 minutes.
- Add cherries and chocolate shot, knead 2 minutes longer.
- Cover bowl and allow to rest 20 minutes.
- Knead dough 2 minutes longer, re-cover dough and allow to rest 30 minutes.
- Gently deflate the dough and shape into a smooth ball. Place on a greased or parchment-lined baking sheet and mist with non-stick cooking spray.
- Cover and allow to rise 1 1/2 hours.
- Preheat oven to 400F with the rack on the bottom rung of the oven. Place a pan of hot water on the floor of the oven for at least 15 minutes before baking.
- Bake loaf 25 minutes, until browned and hollow-sounding when tapped.
- Cool completely on a wire rack before slicing.
Total Fat: 2.9 g
Cholesterol: 4.7 mg
Sodium: 19.7 mg
Total Carbs: 15.2 g
Dietary Fiber: 1.2 g
Protein: 2.9 g