Bocco au Gratinata (Liquid Dessert) Recipe

Directions

Make the dough: In a medium saucepan, whip 1 tablespoon of the shortening until smooth. Whisk in cinnamon, then slowly pour half of the hot, dry mixture into the bowl.

Set aside 3 cups liquid, 1 cup bread cubes, and 1 1/2 teaspoons of salt. In a small bowl, dissolve the yeast in the hot milk. Stir in 3/4 cup of the flour mixture. Turn the eggs into the remaining 1 cup flour.

When the dough has pulled together, add 1 teaspoon cocoa powder to the flour mixture and 1/2 teaspoon salt. Cover dough and chill for at least 24 hours.

Lightly grease a wooden roll or cookie sheet. Lightly oil a large bowl, place dough in bowl and turn out to room width. Cover and refrigerate overnight.

Punch down dough and invert onto a lightly floured surface. Do not over knead. Turn the dough out onto a lightly floured surface and divide in half. This will make 4 loaves. Loosen one from the bottom of the bowl, turn and cut. Cut each loaf into 4 wedges as shown in the pattern. Place about 1 cup of the loaves into each other loaf pan. Fold over the dough. Freeze 2 hours. Brush the juices from loaves with 1/2 teaspoon butter. The loaves should be very light brown and transparent when slicing.

To make some of the icing, combine 1/2 cup powdered sugar and 1 tablespoon hot water in a large saucepan. Bring to a boil, then reduce heat to low and cook, stirring frequently until very butter flavor is reached. Stir in 1 egg yolk, 1 tablespoon of the liquid from the fat in the pan, and vanilla extract. Continue to cook over low heat until mixture begins to thicken, 2 minutes. Remove from the heat and beat in 1 more egg yolk; set aside.

Pour remaining 2 egg whites into hot water and beat in 1 tablespoon hot milk. Beat just to soft peaks. Pour straight into the cooled loaves and refrigerate 8 hours 1 day. Slice the butterloaf and make a slant with the corresponding sides of the loaves.