Honey Oatmeal Bread

Ila’s Famous Italian Baci Treats

Meal type Dessert
Region Italian
By author Ila Bucci

Ingredients

  • 100g or 4/5 cup of powdered sugar
  • 200g or 1 3/5 cups of chopped and toasted hazelnuts
  • 250g or 2 cups of Ferrero Nutella
  • ¾ cup lukewarm water
  • 6oz high quality block of dark chocolate for baking
  • 1-2 teaspoon teaspoons vanilla powder (if desired)*, but it mainly depends on the preference of the baker.
  • 20 whole toasted hazelnuts
  • 1 ½ cup "quick" rolled oats
  • 2 packets "highly active" dry yeast; or 1 Tbsp active dry yeast; or 2 ¾ tsp instant yeast
  • 2 tablespoons honey
  • 1 tablespoon brown sugar
  • 6 tablespoons (¾ stick) butter
  • ½ cup unsweetened applesauce
  • 1 ½ teaspoon salt
  • ½ cup instant mashed potato flakes
  • 2 ¼ cups King Arthur Unbleached All-Purpose Flour

Optional

  • 2 tablespoons oats, to sprinkle on top

Directions

Mix chopped hazelnuts, Nutella, powdered sugar, and vanilla powder (if desired), into a smooth dough.
S hape about 20 chocolate balls, then place on wax paper. Place one whole hazelnut in the center of each ball.
Put in the refrigerator until hardened (+/- 2 hours).

Melt dark chocolate in a double boiler.* If you don't have a double boiler you can MICROWAVE chocolate on high for 2 minutes, stirring in between. Soak chilled Baci into melted chocolate. Using 2 forks, turn the ball of chocolate quickly, and place on wax paper.

Let dry in a cool place for about 10 minutes. Serve.
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