Kinder Brioss are a classic kids’ snack in Italy. They’re feathery, sweet, with a delicious creamy milky filling. As these are impossible to find in UK, I decided to give them a try using my sourdough. The result was amazing!
These snacks are basically some spongy single portion cakes, filled with a flavourful milky cream. This recipe is pretty easy, but they take quite a bit of time to be prepared. You could substitute sourdough with some dry yeast, which will also make the dough rise quicker. Besides that, this recipe is pretty straight forward.
The mini cakes came out so fluffy and delicious, they really taste like the store-bought version. It’s a pity I decided to share some with my colleagues, as they disappeared too quickly. I really felt like I was in school again. Your kids will love these, but in case you don’t have any (as I do) you’ll feel like a kid again.
“The most important thing is to snack on things that are filled with real food and nourishing ingredients that will leave you feeling energised and happy.”
Ella Woodward
Sourdough Kinder Brioss – Mini Cakes with a sweet Milky Filling
Equipment
- Bowl
- kitchen robot (optional)
- sauce pan
- oven tray
Ingredients
- 150 gr Sourdough Starter recently fed (4-5 hrs earlier)*
- 450 gr Plain Flour plus extra for dusting the working surface
- 150 gr Milk
- 100 gr Caster Sugar
- 1 Egg
- 1 Egg Yolk
- 60 gr Double Cream
- 70 gr Butter
- 5 gr Salt
- 1 tbsp Honey
For the Cream Filling
- 250 gr Milk
- 200 gr Condensed Milk
- 40 gr Corn Starch
- 190 gr Double Cream
- 1 tbsp Honey
For the Decoration
- as required Dark Chocolate
Instructions
- Add to mixer or in a bowl milk and sourdough starter. Mix until started dissolves. Slowly add the flour and the sugar. Add all the other dough ingredients mixing well. The butter should be the very last ingredient. Mix until everything smooth and the dough forms a soft ball. Turn out onto a lightly floured surface and knead for 2-3 minutes. Let it rest for 30 min, then knead again.
- Form the dough into a smooth ball of dough and place into a lightly-oiled bowl. Cover with plastic wrap and allow to rest/rise. You can now either put the dough in the fridge overnight, or wait until it has risen (5-6 hs).
- Once the dough has risen, turn out onto a lightly floured counter. Punch the dough down and knead lightly for a brief minute or two. Roll the dough out on some baking paper, giving it a square shape. You should roll it until 1-2 cm thick. Place the rolled dough on an oven tray, cover with plastic wrap and let it rise again, until doubled in size (5-6 hs). I usually leave the baking tray with the rolled dough in the oven with the light on.
- Bake at 160C for about 30 min (the heart should reach 95C). Once cooked, let it cool down for 10-15 min.
For the Cream Filling
- Pour the Cornstarch on a saucepan and slowly ad the milk, whisking well in order not to create clumps. Cook at medium-low heat, adding the other ingredients once the milk starts boiling. Stir continuously until dense.
For the Finishing and Decorations
- Cut out some rectangles from the baked dough, cut them into half (or three) and fill them with the cream. Decorate with some melted dark chocolate. They could last a couple of days if wrapped in single plastic papers and kept in the fridge.
Notes
I do have a scientific mind, probably it’s the reason why I love to hide in the kitchen and start creating.
My cooking is healthy, fun and colorful… and really tasty!
What are you waiting for? Grab your apron and start creating with me!
