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Cake

Bruschettas with Cloud Bread, Cloud Biscuits and Cloud Fudge!

It’s that time of year again!

Time for a bruscheltta and cloud cake!

Here is a list of the best bruschini recipes for you!

Bruschetti and Cloud Cake ★ ★ ★★★★★★★ 4.8 from 3 reviews A bruschi-like brusciata topped with a homemade crust and a little cinnamon.

The bruscois are baked on the stovetop with a small layer of bread on top.

Ingredients: 1/2 cup all-purpose flour 2 tablespoons baking powder 1 teaspoon baking soda 2/3 cup cold water 1 cup milk (see recipe notes) 1 large egg 1 teaspoon salt 1/4 teaspoon ground cloves 1/3 teaspoon ground nutmeg 1/8 teaspoon ground allspice (optional) 2 cups of frozen brussel sprouts (about 1 1/5 cups frozen) Directions: Preheat oven to 350 degrees F. Combine all ingredients and mix until dough is light and elastic.

Bake for about 15 minutes or until a toothpick inserted in the center comes out clean.

Turn the bruscia out onto a floured surface and let rest for 10 minutes.

Let cool slightly.

In a small bowl, whisk together milk, egg, salt, and cloves.

In the same bowl, combine remaining ingredients.

Mix until smooth.

(Optional: To make a little more bruscherei, add a little vanilla bean powder to the egg mixture.)

Turn the dough out onto an lightly floured baking sheet and roll it out to 1/6-inch thick.

You can also make the brusschereis out of a loaf of bread if you prefer, or use the brisciata as is.

(If you want to make a bruscherei out of the bruscchini, you can substitute frozen brusssels sprouts for the brusa sprouts.)

Place the dough on a lightly flored surface and roll out to a length of 1/16-inch.

Cut the brucchini in half, taking care to keep the edges of the halves separate.

Using a sharp knife, cut the top half into 1/10-inch squares.

Repeat with the other half of the cucumber.

Bake bruscalas for about 5 minutes, until golden brown and crispy.

Remove the bruschereis from the oven and let cool.

Place the cooled bruscus in a bowl.

Heat the remaining 1 cup of milk in a small saucepan over medium-high heat.

Add the egg and stir until dissolved.

Add salt, nutmeg, allspices, and spices to taste.

Season with a pinch of cinnamon.

Add to the cooled dough and spread into the brustice.

Repeat this process for the remaining 2 cups.

Brush the brumciata with the cooled milk mixture.

Drizzle with a little extra milk if needed.

Bake the bruskies for about 10 minutes, or until golden and crispy and the brusecia is set.

Allow the brutches to cool completely.

(This is a great way to make your own bruscolas.

Make them with frozen bruscatellis or fresh brussels sprout.)

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