2 1/4 cups all-purpose flour
1 cup sugar
1 tablespoon active dry yeast
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 cup unsalted butter, softened
1 tablespoon vanilla extract
1/2 cup sour cream
1/4 cup milk
2 large eggs
2/3 cup raspberry gelato
3 tablespoons unsweetened cocoa powder
3 tablespoons milk
1/2 cup chopped hazelnuts or almonds
2 1/4 cups all-purpose flour
1 cup sugar
1 tablespoon active dry yeast
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 cup unsalted butter, softened
1 tablespoon vanilla extract
1/2 cup sour cream
1/4 cup milk
2 large eggs
2/3 cup raspberry gelato
3 tablespoons unsweetened cocoa powder
3 tablespoons milk
1/2 cup chopped hazelnuts or almonds
Grease a 32 x 22 cm baking dish, approximately
In a large bowl, combine the flour, sugar, yeast, salt, and 1/2 teaspoon of baking powder
Add the softened butter in small pieces and mix until a granular texture is achieved
Add the vanilla extract, sour cream, milk, and eggs
Mix well
Beat the mixture at low speed using a stand mixer until everything is well combined
Spread half of the batter into the prepared baking dish
Cover with gelato, scooped into small portions
Mix the remaining batter with unsweetened cocoa powder, 3 tablespoons of milk, and 1/2 teaspoon of baking powder
Mix well
Place this mixture on top of the gelato and spread evenly
Sprinkle with chopped nuts
Bake in a moderate oven preheated to 180°C for 30-35 minutes
Let it cool down
Dust with confectioner's sugar.
