Spongade della Valle Camonica
Spongada is a traditional Italian dessert hailing from the scenic Valle Camonica, located in the Lombardy region of northern Italy. This rustic cake-like treat, whose name translates to “sponge” (spongata), is beloved for its rich, moist texture and deep flavor, often served during special occasions and festivities.
The recipe combines simple yet flavorful ingredients, drawing on local staples and seasonal produce. The base is typically a soft, slightly dense dough, made with flour, eggs, butter, and enriched with a small amount of sugar.
While it may be simple in appearance, Spongade della Valle Camonica carries with it centuries of tradition, passed down through generations. It’s a dessert meant to be shared, whether for a holiday feast like traditionally Easter or a cozy gathering. Some variations may include a dusting of powdered sugar or some filling, but at its heart, it remains a humble yet deeply satisfying tribute to the flavors of the Valle Camonica.
- Total Time: 7 hours
- Yield: 8-10 Spongade
Ingredients
150 gr All-Purpose Flour (For the preferment)
150 gr Sugar
7 gr Instant Yeast (SAF Instant Gold if available)
150 ml Whole Milk
2 Egg Yolks
2 Whole Large Eggs
300 gr All-Purpose Flour (For the dough)
100 gr Butter (Soften, but not meltingly so)
1 tsp Vanilla Extract
1 pinch Salt
1 Egg Yolk
1 tsp Milk
Instructions
Make The Preferment
To make the preferment, mix together the flour, yeast, and milk in a bowl until they come together.
The consistency will be roughly like a thick pancake batter.
Make The Dough
Once the preferment has doubled in size, about one to two hours, we add it to the mixer’s bowl along with the eggs (I beat them together before adding them), the remaining flour, sugar, a pinch of salt, and the vanilla extract.
Start the mixer on low until the ingredients come together, 4-5 minutes.
Increase the mixer speed to medium and start adding one small cube of butter at a time.
Important: Make sure to wait until each cube is fully incorporated before adding the next one. This will take some time, making brioche dough will test your patience.
Once all butter is incorporated your dough will be sticky but will hold together nicely. If the dough feels overly sticky, add one teaspoon of flour at a time until you feel the dough is supple but not excessively sticky.
Dough Proofing
Place the dough back in the mixing bowl, cover it with plastic wrap and let it proof until doubled in size, another 3-4 hrs
Portioning
Cut a portion of the dough and weigh it, you want approximately a 150gr ball.
Roll it in your hands to shape it into a ball and then pull the ends to stretch it slightly into an oblong.
Then using a sharp knife, a bread lame or a razor blade, cut a slit perpendicular to the ball of dough.
Dress The Spongade
After you prepared all the dough balls, mix the milk and egg yolk in a small bowl, then using a pastry or silicone brush, brush it on the top of the spongade.
Then sprinkle the sugar in the slit on top of each spongada.
Time To Bake
Place the spongade in middle and bottom of the oven at 350F for about 20-30 minutes until the top is nice and brown. Remove them, let hem cool a few minutes before biting into one of them. Enjoy!
Notes
Maritozzi: An alternate version of this dessert from the Rome region of Italy is called Maritozzi. Make the dough balls a little smaller, around 100gr, do not cut a slit in the middle, brush them with the egg wash, skip the sugar, and bake them as indicated in the main recipe.
Once ready, make a V cut in the middle.
Fill the bottom of the slit with pastry cream or even ice cream.
Fill to the top with whipped cream.
Using an offset spatula or a flat knife, remove the excess whipped cream and leave a smooth top.
Enjoy your Maritozzo!
- Prep Time: 4.5 to 5 hrs Proofing, 1 to 1.5 hrs Prep
- Cook Time: 30 mins
- Category: Dessert
- Cuisine: Italian