Panissimo: Bao Bunnies filled with Greeen Azuki / Panissimo: Coniglietti di pane al vapore ripieni di marmellata di azuki verdi

Panissimo is back, and it’s monthly theme too. As for March Easter is all the rave. In fact it’s all over blogs, Facebook groups and forums. Since I didn’t want to post the same recipe for different event/recipe collections this time around I decided to shift to something not too much complicated and fun for Panissimo’s post.

Daring Bakers: White Chocolate and Pistachio Flower Brioche / Daring Bakers: Fiore di brioche al cioccolato bianco e pistacchio

Beauty surrounded the Daring Bakers this month as our host, Sawsan, of chef in disguise,
challenged us to make beautiful, filled breads. Who knew breads could look as great as they taste?

This month Daring Bakers is hosted by one very good blogger I’ve been following since the early days of my blog, Sawsan of Chef in disguise. Her choice fell on a recipe and shape I know quite well, a recipe that brought a good share of luck to my life landing me to Azione with whom I collaborate every now and then and to an interesting collaboration with Maroggia’s Mill: the Brioche Flower.

Autumn Brioche Flower with Chestnut and Butternut Squash, a winner recipe / Fiore d’autunno alla castagna e zucca butternut, una ricetta vincente

Put together a contest, some seasonal ingredients, my brioche dough and shake until thoroughly mixed. The result? An extremely soft sweet bread and a first prize win. But let’s start from the beginning. Almost two months ago I stumbled into an article in Azione, a weekly newspaper by Migros which is one of Switzerland’s retail chains leader.