Hello dear ...... the holidays are about to end? What a pity it? .. I'm already 'sad at the thought of having to destroy the tree tomorrow, January 6, the crib and put all the ornaments and the various little things in the usual box of Christmas ... until the next Christmas .... UFFAAA !!!... but as they say ..... the Epiphany, if all parties take away .... how sad!
So how about a bit to get us' on ?.... maybe with a nice cake for breakfast?
said than done!
I have invented another, always using my baby (the yeast) that soon will have 'ten months. ^ - ^ Well
! not 'that I invented this sweet .... actually already exists' for a long time, also because' is a typical Austrian dessert ... The Kranz, you know?
Rather than 'the traditional version .... in one piece, I made some changes.
I've made many "small" pieces (the small is always close to me ... in fact my portions are always plentiful ...^-^ ^ - ^ ^ - ^) and I also used the yeast. Ingredients for 17
Kranz: 250 gr flour
manitoba
200 grams of flour 00 g yeast 200
120 g sugar 4 egg yolks
80 g butter 1 tsp vanilla essence
milk as needed for the dough are also hard
2 rolls of pastry (I used frozen ones .... the most 'good will that prepared at home)
apricot jam (if 'no chunks and' even better 'cause you can better spread on the cake)
150 grams of raisins (with 10 minutes to soften in hot water and allowed to drain and squeeze)
60 g candied orange
granulated sugar.
1 egg yolk beaten with a little 'cream. Then
ready? ... Away!
Dissolve the yeast with a little 'warm milk.
Add the egg yolks, sugar, flour, vanilla essence and mix well .... then add the soft butter and a bit 'of milk, you need to get a soft and elastic.
Put the dough in a bowl and cover with plastic wrap ... because the cold is here, let it rise, I put it in the oven with the light turned off so as to form a bit 'of warmth for our creature ...^-^
When you have 'doubled in volume, roll the dough to form a rectangle that should be in the form of puff pastry (which have topped lightly just enough to get the measure of brioche dough).
Spread a thin layer of apricot jam over the pastry brioche, disponeteci over the raisins and candied orange.
Put the pastry over and crushed a little in order to weld the two bodies.
Divide the dough with a sharp knife in the middle '.
On one of these yet spread a thin layer of jam on top of this the raisins and orange.
Take the other piece of dough and place on top of it ... a bit like the first pressing.
Now take the whole thing and let rest in fridge (I have put on the terrace ... there is so much more cold 'that in the fridge) ... for at least 20 minutes, so as to facilitate the cutting of the pasta.
Ok ... we are ready to form our "little" Kranz.
Always with the sharp knife, cut the dough in so many sticks, about 2 cm wide ... my will were also 3 cm. attorciliateli and arrange on the baking sheet covered with cartaforno distanziateli .... well otherwise during cooking stick. Put
to rise throughout the night and the morning brush them with egg yolk diluted with a little 'cream, sprinkle with granulated sugar and cook in the oven already' hot (oven at 180 degrees) for 20 minutes.
But now we move to the most 'interesting .... the pictures ... here they are ... good breakfast at all! ciaoooooo! ^ - ^
0 comments:
Post a Comment