Cannoli Bread
Nutritional Info
- Servings Per Recipe: 30
- Amount Per Serving
- Calories: 97.4
- 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
View full nutritional breakdown of Cannoli Bread calories by ingredient
Introduction
I wanted to try recreating the rich and varied flavours of cannoli in a free-form loaf... and since my mom prefers almonds over pistachios (not to mention they're WAY cheaper!) I used almond milk, ground almonds and almond extract in the dough along with a healthy dose of ricotta cheese, chocolate shot and Amaretto soaked cherries! Let the celebration begin! I wanted to try recreating the rich and varied flavours of cannoli in a free-form loaf... and since my mom prefers almonds over pistachios (not to mention they're WAY cheaper!) I used almond milk, ground almonds and almond extract in the dough along with a healthy dose of ricotta cheese, chocolate shot and Amaretto soaked cherries! Let the celebration begin!Number of Servings: 30
Ingredients
-
2 tbsp melted butter
5.5 oz ricotta cheese
1/3 cup vanilla sugar
1/4 cup warm water
1 cup unsweetened vanilla almond milk, warmed
1 tbsp instant yeast
2 cups flour
1 1/4 cups whole wheat flour
1/2 cup ground almonds
1/2 tsp fine sea salt
1/3 cup dried cherries, soaked in Amaretto overnight and drained
1/3 cup chocolate shot (sprinkles)
Directions
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.
Number of Servings: 30
Recipe submitted by SparkPeople user JO_JO_BA.
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.
Number of Servings: 30
Recipe submitted by SparkPeople user JO_JO_BA.
