Campfire cannoli with blueberries and limoncello
Campfire cannoli, a dessert that shaped my love of cooking on an open fire
Anyone that used to be a boyscout/girlscout knows that feeling of roasting a piece of bread over a crackling campfire. That feeling of sharing scary and exciting stories and then, when the bread is done, smearing it with butter and sprinkling it with sugar. This campfire cannoli is a tribute to those simpler times that shaped my love of cooking on an open fire. The dough is based on a Porto Rican mallorca, a soft and sweet breakfast bun, which we fill with a refreshing mix of limoncello curd and blueberries.
- ½ tbsp dried yeast
- ½ cup (130ml) lukewarm water
- ½ cup (130ml) whole milk
- 4 oz (110g) butter, melted
- 4 egg yolks
- marrow from 1 vanilla pod
- 1 tsp salt
- 3½ oz (100g) granulated sugar
- 13 oz (375g) flour, plus extra for dusting
- juice and zest of 2 lemons
- 1⅔ fl oz (50ml) limoncello
- 2½ oz (70g) white caster sugar
- 5 egg yolks
- 7 oz blueberries
- 2 tbsp powdered sugar
- 4 lange stokken van 1,5 meter
- middelheet kampvuur
How to make:
Prep: 1½ hour
Cooking about: ½ hour
Use a pan to heat the lemon juice, zest, limoncello, and sugar on low heat. Stir until sugar is dissolved. Add egg yolks and give a good stir. Keep stirring until the curd starts to thicken. Take the curd off the heat, pour into a bowl and refrigerate to let the limoncello curd set.
For the campfire cannoli: in a large mixing bowl, dissolve the yeast in the lukewarm water and leave it for 5 minutes. Add the milk, melted butter, egg yolks, vanilla, salt, and sugar and whisk thoroughly. Add the flour and carefully mix with your hands. If the dough sticks to your hands too much, add a little extra flour. When the dough is thoroughly mixed, cover the bowl with a wet table cloth and leave to rise outdoors for 1½-2 hours until doubled in size.
While the dough is rising, make a campfire so you’re ready to go when the dough is risen. Knock back the dough to make it easier to handle. Dust a work surface with flour and roll out the dough to a rectangle about ¼ inch (7mm) thick. Cut the dough into 4 long strips and wrap each strip around the end of a stick. Gently turning, roast over the fire until cooked, about 8-10 minutes. The bread is done if it’s brown and crispy and easily twists off the stick. Remove the buns from the sticks, fill the cannoli with the blueberries and limoncello curd, and sprinkle with powdered sugar.