I could spend all day just staring at Lake Como. It is one of the most beautiful places I’ve ever seen in my life.
My in-laws live a short drive from this incredible place and we like to visit sometimes to just have a gelato or to have some fantastic pizza!There is beautiful architecture and some really great shops! But I have to keep it real…I’m there for the GELATO.
Italians have mastered the art of dolce far niente. They know how to find part in their day to have a chat with a friend. Slowly sipping an espresso and catching up on what has happened since the day before when they last met.
La Nuvola is my obsession! I found it at this pastry shop in Como. I tried to recreate it a few times. I probably am not using enough butter.They fill it with apricot jam and it is as fluffy as a nuvola (a cloud). For this version of the bread, I used Teresa’s homemade orange jam with oranges from Calabria. It was the most delicious orange jam I’ve ever had.
1/2 cup milk
4 tablespoons unsalted butter
1 envelope active dry yeast
1/2 cup warm water
1/3 cup sugar
zest of one orange
1 teaspoon vanilla extract
1 1/2 teaspoons salt
3 3/4 cups flour
1 tablespoon milk
In a glass bowl, heat the milk and butter in the microwave until butter is melted.
In the bowl of an electric mixer fitted with the paddle attachment, pour yeast over warm water.
Mix the orange zest into the sugar, using your fingers to release the oils and fully incorporate the zest. Beat the sugar, vanilla, and eggs into the warm water and yeast until blended well. Add the salt, milk mixture and 1 cup of flour and mix well.
Add the remaining flour a 1/2 cup at a time until all the flour has been added and mixture is fully combined. Place dough in a greased bowl and cover. Allow dough to rise until doubled in size, about 2 1/2 hours.
Once dough has doubled, punch down and place on a floured board. Allow dough to rest for 10 minutes, then rollout out into a rough 8 x 14 rectangle. Spread the orange jam on the surface of the dough and roll into a log, starting with the short end. Place dough seam side down in a well greased loaf pan. Allow dough to rise for 1 1/2 hours.
Preheat oven to 350 F. Brush top of loaf with egg wash of 1 egg and 1 tablespoon milk. Bake for 45 minutes until golden. Allow to cool completely. Store bread well wrapped at room temperature for up to 4 days
recipe adapted from Blue Eyed Bakers
Thank you for stopping by! Hope you are having a WONDERFUL week! Until the next post…CIAO!!