Sweet Angelica is a soft and fragrant Christmas braid, enriched with butter and egg yolks, filled with toasted nuts and dark chocolate. A dessert of great effect for the holidays.

Ingredients for the Lievitino (Pre-ferment)

• 150 g Manitoba flour
• 150 ml lukewarm milk
• 15 g Chenabura Yeast
• 1 tbsp honey

Ingredients for the Dough

• 500 g Manitoba flour
• 100 g sugar
• 100 g softened butter
• 3 egg yolks
• 10 g Chenabura Yeast
• 100 ml lukewarm milk
• Grated zest of 1 lemon
• Grated zest of 1 orange
• 1 tsp vanilla extract
• 1/2 tsp salt

Ingredients for the Filling

• 100 g toasted almonds (coarsely chopped)
• 80 g toasted hazelnuts (coarsely chopped)
• 150 g dark chocolate (chopped)
• 3 tbsp honey
• 1 tsp cinnamon

Instructions

1. Prepare the lievitino: dissolve the Chenabura yeast in warm milk with honey, add the flour and mix. Cover and let rise for 1 hour until doubled.
2. Prepare the dough: in a bowl mix the flour with sugar, add the lievitino, egg yolks, remaining yeast dissolved in milk, citrus zests and vanilla. Knead adding the soft butter a little at a time. Add salt at the end. Knead for 15 minutes until smooth and elastic.
3. First rise: let rise covered for 3-4 hours until tripled in volume.
4. Roll out and fill: roll into a rectangle of 40x60 cm. Spread the honey, distribute the nuts and chocolate, sprinkle with cinnamon.
5. Shape the braid: roll up from the long side, cut in half lengthwise. Braid the two halves keeping the cut facing up to show the filling. Form a crown by joining the ends.
6. Final rise: let rise for 1.5-2 hours.
7. Bake: brush with beaten egg mixed with milk, bake at 170°C for 40-45 minutes. Cover with aluminum foil if it browns too much.

Tip: for a shinier surface, brush with sugar syrup just out of the oven.

Savory Angelica is a spectacular Christmas bread shaped like a festive crown, with a rich and tasty filling. Perfect for Christmas lunch or as an elegant appetizer for the holidays.

Ingredients for the Dough

• 250 g Manitoba flour
• 250 g Type 00 flour
• 25 g Chenabura Yeast
• 150 ml milk
• 100 g Greek yogurt
• 4 tbsp extra virgin olive oil
• 1 tsp salt
• 1 tsp sugar

Ingredients for the Filling

• 200 g Swiss chard (boiled and squeezed)
• 150 g smoked provola cheese
• 100 g cooked ham
• 80 g spicy salami
• 50 g pitted black olives
• 2 tbsp sun-dried tomato pâté
• Black pepper to taste

Instructions

1. Prepare the dough: dissolve the Chenabura yeast in lukewarm milk. In a bowl, mix the flours, add the yogurt, oil, salt and sugar. Add the milk with yeast and knead for 10 minutes until you get a smooth and elastic dough.
2. First rise: let rise for 2-3 hours covered with plastic wrap until doubled.
3. Roll out the dough: roll into a rectangle about 40x50 cm.
4. Add the filling: spread the sun-dried tomato pâté, distribute the chard, cubed provola, ham, sliced salami and olives. Season with pepper.
5. Shape the crown: roll up from the long side, form a circle by joining the ends. With scissors, make diagonal cuts every 4 cm and rotate the pieces slightly.
6. Final rise and baking: let rise for 1 hour. Brush with beaten egg and bake at 180°C for 35-40 minutes until golden.

Tip: you can customize the filling with your favorite ingredients: sausage, broccoli rabe, artichokes...

Ingredients

• 500g Bread flour
• 100g Chenabura Sourdough
• 1 teaspoon Salt
• 280ml Water
• 30g Lard or butter
• Filling: ham, cheese, vegetables

Instructions

1. Knead all ingredients until elastic.
2. Let rise for 4 hours.
3. Shape into rounds, fill and close.
4. Let rise for 2 more hours.
5. Bake at 200°C for 20 minutes.

Traditional Neapolitan stuffed buns

Ingredients

• 400g Semolina flour
• 80g Chenabura Sourdough
• 1 teaspoon Salt
• 200ml Water
• 2 tablespoons Olive oil

Instructions

1. Mix all ingredients into a soft dough.
2. Let rise for 2 hours.
3. Roll out very thin.
4. Bake at 220°C for 8-10 minutes until crispy.

Traditional Sardinian flatbread

Ingredients

• 500g Bread flour
• 100g Chenabura Sourdough
• 80g Sugar
• 250ml Milk
• 100g Butter
• 2 Eggs
• 200g Chocolate chips

Instructions

1. Mix flour, sourdough, milk, and eggs.
2. Add butter and sugar, knead well.
3. Let rise for 6 hours.
4. Shape into small balls with chocolate, arrange in a pan.
5. Let rise 2 more hours, bake at 180°C for 30 minutes.

Sweet brioche with chocolate

Ingredients

• 500g Bread flour
• 100g Chenabura Sourdough
• 1 teaspoon Salt
• 280ml Water
• 50ml Extra virgin olive oil

Instructions

1. Mix all ingredients into a soft dough.
2. Let rise for 3 hours.
3. Shape into small buns.
4. Let rise for 1 hour, brush with oil.
5. Bake at 200°C for 15 minutes.

Soft mini buns with olive oil

Ingredients

• 500g Bread flour
• 100g Chenabura Sourdough
• 1 tablespoon Sugar
• 1 teaspoon Salt
• 280ml Milk
• 50g Butter
• Sesame seeds

Instructions

1. Mix flour, sourdough, milk, sugar.
2. Add butter and salt, knead well.
3. Let rise for 4 hours.
4. Shape into burger buns, sprinkle with sesame.
5. Let rise 2 hours, bake at 190°C for 18 minutes.

Perfect buns for hamburgers

Ingredients

• 300g Type 0 flour
• 100g Chenabura Sourdough
• 1 teaspoon Salt
• 1.5 lt Water
• 700ml Tomato sauce
• 250g Mozzarella
• 1 can Black olives

Instructions

1. Mix the dry ingredients and water for 30 minutes.
2. Let it rest for 8 hours, covered.
3. Knead again and roll out with a rolling pin.
4. Top with tomato, mozzarella and olives.
5. Bake for 20 minutes at 250°C without fan.

Recipe by Chiara, made with Chenabura Sourdough

Ingredients

• 500g Bread flour
• 150g Chenabura Sourdough
• 1 tablespoon Salt
• 300ml Water
• 2 tablespoons Extra virgin olive oil

Instructions

1. Mix all ingredients until you get a smooth dough.
2. Let rise for 8-12 hours covered.
3. Shape into a ring and let rise for another 2 hours.
4. Brush with oil and bake at 220°C for 35 minutes.

Traditional recipe with Chenabura Sourdough

Ingredients

• 500g Type 00 flour
• 15g Chenabura Sourdough
• 1 teaspoon Salt
• 325ml Water
• Tomato sauce, mozzarella

Instructions

1. Mix flour, sourdough, and water.
2. Add salt after 20 minutes of mixing.
3. Let rise for 24 hours in the fridge.
4. Shape the pizza keeping a high crust.
5. Bake at 280°C for 12-15 minutes.

Neapolitan-style pizza with long fermentation