Cider Grissini (Donna Hay)

When Joyce from Kitchen Flavours suggested "Grissini" as the theme for Lena from Frozen wings and me to bake along, I recall an interesting grissini recipe instantly. It is from one of the Donna Hay magazines that I have seen a few months back.

Interesting? Grissini are thin and crisp pencil-sized Italian breadsticks which are usually served as appetizer in most Italian restaurants with prosciutto. Typical, they are made with all-purpose flour, water, olive oil, salt and yeast. Instead of using water, I'm baking mine with something a little interesting... and that is apple cider!

Interesting? Based on the grissini recipes that I have been browsing, I have not seen any ultra interesting or super outrageous grissini. Most are pretty simple or a little fancy with some interesting dressing up idea. In fact, there is no traditional rules to dress up plain grissini and most recipes suggest sesame seeds; poppy seeds; herbs like thyme, sage or rosemary; spices like fennel seeds and black pepper; sea salt or flavored salt. For me, I like to make mine with a little contrasting texture and colours...

And so, I have made my grissini with (1) pink salt plus white sesame and (2) fleur de sel plus poppy seeds...

Interesting? My family are loving these. My son said that these breadsticks are interestingly delicious!!!

Cider grissini

I like to use Italian "OO" flour to bake my grissini.

This is the cider that I used...

If you are wondering why I'm using this flavoured cider instead of any unflavoured apple cider, I have to tell you this. Originally, I had purposely bought Tooheys 5 Seeds dry apple cider for this bake and put it aside in my pantry. When I wanted to use it for this bake, I couldn't find it!!! Clearly, there is an apple cider theft in our house and I'm relieved to know the thief is my husband... LOL! So, back to the question, why am I using this flavoured cider? Originally, this cider belongs to my husband but now, since I can't find my cider, I shall be a cider thief too and so I have to use his... LOL!

The extras that I used to dress my grissini

For plain grissini, just roll and cut...

For slightly fanciful grissini, coat the cut dough on one side and then twist.

I can smell the cider while baking these...

The grissini with fleur de sel and poppy seeds.

Now, It's time to munch and crunch!

Here's the recipe from Donna Hay magazine Issue 76 Aug /Sep 2014
(with my modification in blue)

Make 16
(16!!! No way!!! I have baked more than 50 of these!)
1 tsp active dry yeast
2/3 cup (160ml) apple cider (I have used the flavoured one but I reckon any cider will be good)
1/4 cup (60ml) extra virgin olive oil
2 cups (300g) plain (all-purpose) flour, preferably Italian OO for smoother texture
1 tsp sea salt flakes (I used Murray river pink salt flakes and fleur de sel)
1 tsp fennel seeds, crushed (I used white sesame seeds and poppy seeds) 

Preheat oven to 200°C (400°F) or 180°C fan forced.

Place the yeast, cider and oil in a small bowl and mix to combine. Set aside for 5 mins or until bubbles appear on the surface. Place the flour, salt and fennel in a large bowl. Add the yeast mixture and mix to combine. Turn out onto a lightly floured surface and knead for 5 mins or until the dough is smooth. Place in a lightly oiled bowl, cover with plastic wrap and allow to stand for 15 mins or until the mixture has doubled in size.

Instead of kneading my hand, I placed the cider, oil, flour and yeast in a breadmaker and used the dough setting to mix and knead the dough for 30 mins and allow it to prove for 1 hr.

Roll out on a lightly floured surface to 2 mm thick. Using a pizza cutter or large knife, cut the dough into 5 mm wide strips. Coat one side of the strip with either pink salt and white sesame seeds or fleur de sel and poppy seed and give each strip a twist. Place on two large lightly greased baking trays lined with non-stick baking paper. Bake for 15 mins or until golden. Allow to cool completely. Serve with prosciutto and cheese.

The grissini will keep in an airtight container for up to 1 week.

Happy Baking
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