Hazelnut Cream without milk jar 190 grams

Hazelnut cream without milk born from the combination of only three ingredients, simple and quality.

Hazelnut50%, extra virgin olive oil and sugar make this Milk Free Hazelnut Cream a must-have product for anyone who loves a healthy and genuine lifestyle, without giving up the pleasure of taste.
Milk Free Hazelnut Cream is part of our "Gold" product line, with 100% vegetable ingredients!
Our Milk Free Hazelnut Cream contains no preservatives or colouring agents, but only chopped and lightly toasted hazelnuts, together with sugar and extra virgin olive oil.
With its 100% natural flavour and colour, our Milk Free Hazelnut Cream "Oro" is lactose free, gluten free and palm oil free.
Treat yourself to a sweet break at any time of the day with our Milk Free Hazelnut Cream "Oro" 100% vegetable.

Enjoy the Hazelnut Cream without milk by spreading it on bread, rusks or on your cakes thanks to our practical Spalmino.

Recipe:
DANUBIO DOLCE WITH Hazelnut Cream WITHOUT MILK
Ingredients (for 4-6 people):
500 g Manitoba flour
310 ml semi-skimmed milk
100 g softened butter
18 g salt
1 sachet of dry beer yeast
1 jar of 190 gr Hazelnut Cream without milk "Gold"
For Brushing:
1 organic yolk + 1 tablespoon of milk
To Decorate:
icing sugar q.b.
Procedure:
In a medium-sized bowl put the Manitoba flour and add the dry brewer's yeast.
Using a spoon, mix the 2 ingredients well and add part of the sugar.
Pour the lukewarm milk a little at a time and at the same time also the remaining sugar, the softened and chopped butter and finally the salt.
Start kneading all the ingredients together and as soon as you have obtained a rather sticky dough, transfer it to the floured tabletop and knead by hand until a soft and elastic dough is obtained (it will take about 10 minutes).
Finally, put the dough back into the floured bowl, cover it with transparent food grade film and leave to rise in a warm place until it doubles in volume (about 1 and a half hours, a little less in summer).
After the leavening time has elapsed, take the dough and divide it into 13-15 balls of the same size.
Take the first ball of dough, crush it lightly with your hands and put a teaspoon of Hazelnut Cream without milk "Gold" in the middle.
Gently close the flaps and make sure they are well sealed, otherwise the Milk Free Hazelnut Cream may leak out during cooking.
Place the first ball of the Danube on a 22-24 cm diameter hinged baking tray covered with baking paper and repeat the process until all the ingredients are used up.
The closing part of each ball should be positioned downwards and the balls should be close together!
When the Danube is ready, place it to rise again for about 30 minutes, then brush it with the yolk lightly beaten with milk and finally bake in a static oven at 190°C for about 35-40 minutes.
If the sweet Danube starts to colour too quickly, cover it with aluminium foil.
When it is cooked, take it out of the oven and let it cool.
Before eating, decorate with icing sugar (preferably vanilla).
Enjoy all the goodness of this cake and the unique taste of the "Gold" Milk Free Hazelnut Cream!

Ingredients: Hazelnut (50%), sugar, extra virgin olive oil.
(In italics are highlighted allergens present).
Gluten and milk free.

Nutritional characteristics (average values per 100 g):
Calories 567 Kcal/2361 KJ, Total fat 37.0 g, Saturated fat 13 g, Carbohydrates 43 g, Sugars 39.0 g, Protein 14.0 g, Fiber 5.0 g, Salt 0 g.

Expiry date: 12 months from the date of production.
Keep in a cool, dry place.
The product will keep intact for up to 1 month after opening, provided the above storage requirements are met.
The presence of oil on the surface does not constitute alteration of the product, but a natural separation process.

Method of use:
Ensure that the product is homogeneous before each use.
If the product has a separation between the solid phase and the oil, this indicates the absence of additives.
To homogenize the product, just use a spreader or a blunt tool and amalgamate with circular movements bringing the product from the bottom to the surface, always starting with vertical movements, from top to bottom, then use circular movements until the cream is well amalgamated.