Time passes quickly, June is here, in less than two months we’ll be on holiday, in less than a month Lorenzo will leave kindergarten.
The past three years passed so fast, now he’s big boy, very indipendent in many ways, with his own passions, propensities, his strong and justified no-nos, his desire of growing up and his fear of growing up.
I need to set my mind in order to face primary school, he needs to do it too: I think it will not be an easy ride as he’s too playful, he craves too much runs and jumps and games.
While this summer runs over us and I’m filling school forms I post you this recipe, it’s great for breakfast or coffee time, for kids and adults.
| Servings |
8
|
Ingredients
- 17.6 oz flour
- 2.6 oz butter
- 2 eggs
- 1 baking powder bag
- 3.5 oz milk
- 1 teasp rhum
- 4 tabsp sugar
- 1 pinch kosher salt
- For the filling:
- chocolate the kind you like the most
- hazelnuts or almonds roughly chopped
- caster sugar
- melted butter
- a little milk
Ingredients
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Instructions
- Mix flour and butter, add sugar and salt. Add all the other ingredients and knead untill you have a soft loaf.
- Spread dough with a rollpin in a rectangle 0.3 inches thick. Brush this with melted butter, sprinkle sugar, chocolate chips and nuts/almonds then roll it and cut slices large about 0.7 inches.
- Put them in a greased baking pan forming a ring-shaped cake. Brush it with some milk, sprinkle with some more sugar, chocolate and nuts and bake at 356°F for about 30-40 minutes.
