Foolproof Leavened Bakes: quantities and timing calculator for panettone, brioche and sweet leavened bakes
Choose a recipe — panettone, babà, brioche, croissants, maritozzi, doughnuts, cinnamon rolls, loaf cakes — and enter how many hours you have and your kitchen's temperature: Foolproof Leavened Bakes adapts ingredients, stages and the schedule of every dough, from the starter to baking.
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Recipes
- Babà — The masterpiece of Neapolitan pastry: a leavened cake with a fine, even crumb, incredibly soft and soaked in a rich, aromatic rum syrup.
- Biscotti del Lagaccio
- Bossolà — The Christmas sweet bread that symbolises the Brescia tradition: a tall, soft, ring-shaped leavened cake, known for its fine, even crumb.
- Croissant — The king of French viennoiserie: a laminated, crescent-shaped leavened pastry, famous for its golden, flaky crust and light, honeycombed structure.
- Panettone — The king of great Italian leavened baking: a masterpiece of chemical-physical balance and fermentation mastery, famous for its golden dome, its stringy crumb with large, elongated holes and its unmistakable aroma.
- Panettone con lievito di birra — The king of great Italian leavened baking: a masterpiece of chemical-physical balance and fermentation mastery, famous for its golden dome, its stringy crumb with large, elongated holes and its unmistakable aroma.
- Angelica — An icon of Italian leavened pastry, the Angelica is a soft, fragrant brioche-dough ring, famous for its characteristic braid with visible layers.
- Brioche col tuppo — A symbol of Sicilian breakfast and pastry-making, it's a soft, fragrant leavened bun, famous for the small ball on top (the "tuppo", recalling a woman's chignon).
- Castagnole — A fried sweet that symbolises Italian Carnival: small golden spheres, crisp and fragrant outside, soft inside.
- Doughnuts (graffe) — Soft, fragrant Neapolitan fried doughnuts, fried in hot oil until golden and immediately tossed in granulated sugar.
- Cinnamon Rolls — The famous Nordic-American baked sweet: soft leavened brioche swirls, filled with butter, brown sugar and a generous dusting of cinnamon and cardamom.
- Modern maritozzi — An iconic sweet of Roman tradition, revisited in a modern key: soft, light, citrusy brioche buns, split in half and generously filled with freshly whipped cream.
- Traditional maritozzi — The oldest, most traditional version of the Lazio maritozzo: soft leavened buns, lightly sweet and just barely enriched with raisins and sometimes candied fruit.
- Pancakes — The classic Anglo-Saxon-inspired breakfast sweet: soft, thick egg griddle cakes, cooked on a hot plate and traditionally served stacked in a tower.
- Zucchette — Soft leavened sweet buns shaped like little pumpkins, perfect for autumn: soft, naturally orange in colour and delicately citrusy in flavour.
- Chiara's blueberry muffins — Quick batter with baking powder: no rise time, a single mixing phase followed by baking.
- Chiara's chocolate muffins — Quick batter with baking powder: no rise time, a single mixing phase followed by baking.
- Lactose-free citrus plum cake — This lactose-free citrus plum cake blends technical refinement and flavour, offering a fine-pastry alternative for the lactose intolerant or for vegans.
- Plum cake al cioccolato fondente — A soft, comforting home-baked classic, with an intense cocoa flavour and a moist, melting texture.
- Plum cake al cocco — A soft, fragrant baked sweet, characterised by the exotic, delicate flavour of coconut and a pleasantly grainy texture.
- Plum cake al limone — A fresh, fragrant breakfast classic, known for its soft, moist texture and its intense citrus note.
- Plum cake all'olio d'oliva — A simple, genuine home-baked sweet, marked by exceptional softness and a moist crumb tinged with the aromatic notes of extra-virgin olive oil.
- Plum cake tradizionale
- Torta Arluno — A modern creation of fine home pastry signed by Maestro Iginio Massari, characterised by a soft, fondant, finely sandy structure, flavoured with Strega liqueur.
- Torta caprese — One of the symbols of Campania's pastry tradition: an iconic cake known for the contrast between a thin, crisp crust and a soft, dense, moist heart.
- Torta paradiso — A masterpiece of Lombard pastry created in Pavia: an incredibly soft, light, melt-in-the-mouth home-baked sweet, with a delicate flavour of butter, vanilla and lemon.