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Melt the butter with the milk, let the milk cool a bit, then add the yeast.
Leave the yeast with the milk for about 5 minutes, then mix them a little with the mixer.
Add salt, sugar and egg yolk and mix well.
We start to add flour little by little.
Now take the dough and knead it with your palms for about 5 minutes.
Put the dough in a bowl and cover it with plastic wrap.
Let the dough rise for about 40 minutes until it doubles in volume.
Roll out the dough with a spatula into a rectangle.
Grease the dough with a little melted butter.
Sprinkle with raisins, cranberries and nuts on the entire surface of the dough.
Roll the dough carefully, forming a roll.
At the end, spread the egg yolk with a brush, helping the dough not to fall apart.
Cut the dough about an inch and place the spirals in the tray lined with baking paper.
Let the muffins rise again for about 30 minutes before baking.
Preheat the oven to 180 degrees C.
Brush the muffins lightly with egg.
Sprinkle over some sesame seeds.
Put the muffins in the oven for 20 minutes until golden.
Today we will do Panettone. This Italian cake is very fluffy, full of fruit and fragrant. Lemon, orange, rum, vanilla, all these flavors give it a wonderful taste.
500 grams of flour
100 grams of sugar
120 grams of soft butter
2 whole eggs
1 teaspoon salt
1 ml of panettone essence
the peel of a lemon
peel from an orange
180 ml of lukewarm water
60 ml of rum
10 grams of dry yeast
60 grams of dried cranberries
60 grams of golden raisins
60 grams of brown raisins
60 grams of dried goji
In a bowl put the eggs, egg yolks, orange peel and lemon peel, water and panettone essence. With a target we homogenize them well.
In the bowl of a mixer we put the flour, sugar, salt and yeast. We start the mixer enough to mix the dry ingredients, then gradually add the liquid ingredients.
When we have the dough formed, add the butter and continue to knead it for another 10-15 minutes. If you make the dough by hand, it will have to be kneaded more.
Put the dough in a bowl greased with oil and leave it to rise in a warm place for about an hour and a half, covered with cling film.
While the dough is growing, put the dried fruit in a bowl and put the rum over them. We let them hydrate, stirring occasionally in them.
When the dough has risen, put the hydrated fruit in it and incorporate them by hand. Put the dough in a deep panettone shape, 16 cm in size, lined with baking paper. Let it rise again in a warm place for another hour.
After the dough has risen, bake it at 180 degrees Celsius for about 40 minutes. After the first 40 minutes, check with a skewer stick if it is baked in the middle. If it is not baked, leave it for another 10 minutes.
When it is baked, take it out of the mold and let it cool completely.
Look how good it looks inside! It is a fluffy dough, full of fruit and so fragrant.
Cookies with apples and raisins!
1. Prepare the dough: break the eggs into a deep bowl. Add a pinch of salt, caster sugar and vanilla sugar. Stir until smooth. The composition should become slightly frothy.
2. Add the milk. Stir.
3. Add the honey. Stir.
4. Add the melted and cooled butter. Stir.
5. Gradually add (in 2 steps) the sifted flour together with the baking powder. Mix very well so that it does not remain lumpy.
6. Transfer the dough to a pouch, to which you have mounted a serrated nozzle.
7. Prepare the toppings: peel apples and stalks. Cut them into thin slices.
8. Wash and dry the raisins.
9. Model the cookies: apply the dough in the form of spirals or snails on the tray lined with baking paper.
10.Place the apple slices on their surface. Sprinkle the raisins on them.
11. Bake the cookies for 15 minutes in the preheated oven to 180 ° C.
12. Remove them from the oven and let them cool a bit. Then grease them with apricot jam, using a brush and sprinkle with coconut flakes.
Spirals with Pumpkin and Coconut
The grated pumpkin is cooked over the right heat in the pan with the sugar and vanilla flavor. The amount of sugar can vary, depending on how sweet you like it. Eventually do not put it all at once and add one at a time. When it has softened enough, set it aside and put it in a sieve to drain the leftover liquid.
Crush from time to time with a spoon, leave to cool. Spread the puff pastry sheet, leaving under it the paper in the package, which we help to roll.
Melt the butter and grease the entire surface of the puff pastry. Spread the pumpkin evenly on top, and sprinkle the grated rooster over it. Roll the whole sheet lightly and put it in the freezer. This will harden enough and we can cut the slices much better, without crushing them.
After about 20 minutes (see how hard it has become), remove from the freezer and cut into 1.5 - 2 cm slices. I had 14 pieces. If they are still slightly deformed, give them a round shape, as much as possible.
Put them on the baking paper tray. Spread the spirals on top with melted butter (kept aside) mixed with a little milk. Sprinkle a little grated coconut on each slice. Bake in the preheated oven at 180 ° c, about 30-40 minutes, until the puff pastry is browned.
Instead of grated coconut, you can put ground walnuts or even chocolate beans.