Pinza Veneta with a North Korean Twist

Ingredients

In this adaptation, we incorporate kimchi, a traditional North Korean ingredient, into the original Pinza Veneta recipe. This addition adds a unique and spicy twist to the traditional Italian dessert, creating a fusion dish that combines the best of both cuisines. We alse have the original recipe for Pinza Veneta, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/2 teaspoon active dry yeast 1/2 teaspoon active dry yeast
• 1/2 cup (120ml) warm water 1/2 cup (120ml) warm water
• 1/4 cup (60ml) vegetable oil 1/4 cup (60ml) vegetable oil
• 1/2 cup (100g) kimchi, finely chopped 1/2 cup (100g) kimchi, finely chopped
• 1/4 cup (40g) dried cranberries 1/4 cup (40g) dried cranberries
• 1/4 cup (40g) chopped walnuts 1/4 cup (40g) chopped walnuts
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 1g
• Carbohydrates (total, sugars): 35g, 10g
• Protein: 5g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   In a small bowl, dissolve the yeast and sugar in warm water. Let it sit for 5 minutes until frothy.
2. 2.
   In a large mixing bowl, combine the flour, salt, cinnamon, and nutmeg. Mix well.
3. 3.
   Add the yeast mixture, vegetable oil, kimchi, dried cranberries, and chopped walnuts to the dry ingredients. Mix until a dough forms.
4. 4.
   Knead the dough on a lightly floured surface for about 5 minutes, until it becomes smooth and elastic.
5. 5.
   Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until it doubles in size.
6. 6.
   Preheat the oven to 180°C (350°F).
7. 7.
   Punch down the dough and transfer it to a greased baking dish. Shape it into a round or rectangular loaf.
8. 8.
   Bake for 25-30 minutes, or until the Pinza Veneta is golden brown and cooked through.
9. 9.
   Remove from the oven and let it cool slightly before serving.

Treat your ingredients with care...

• Kimchi — Make sure to finely chop the kimchi to ensure it is evenly distributed throughout the Pinza Veneta.
• Dried cranberries — Soak the dried cranberries in warm water for a few minutes before adding them to the dough. This will help them become plump and juicy.
• Walnuts — Toast the walnuts in a dry skillet over medium heat for a few minutes to enhance their flavor before chopping and adding them to the dough.

Tips & Tricks

• If you prefer a milder kimchi flavor, you can rinse the kimchi before chopping it.
• Feel free to experiment with different dried fruits and nuts to customize the filling according to your taste preferences.
• Serve the Pinza Veneta warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
• Leftovers can be stored in an airtight container at room temperature for up to 3 days. Reheat in the oven or microwave before serving.
• This recipe can be easily doubled or halved to accommodate different serving sizes.

Serving advice

Serve the Kimchi-infused Pinza Veneta as a dessert or a sweet snack. It pairs well with a cup of hot tea or coffee.

Presentation advice

To enhance the presentation, dust the Pinza Veneta with powdered sugar before serving. You can also garnish it with a sprig of fresh mint or a drizzle of honey.