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Dessert fluffy croissants with finetti

Dessert fluffy croissants with finetti


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Sift flour into a bowl. We make a hole in the middle in which we put the sugar, the sugar with the aroma of rum and eggs, and in one edge the salt. Put the yeast in a cup and rub it with a teaspoon of sugar. Add a little warm milk and mix. Pour in the middle and start kneading by pouring a little warm milk. When we have incorporated all the milk into the flour, we add the oil. Knead well until it sticks to your hands and leave the dough to rise in a warm place.

When it has grown, we break pieces of it, which we knead on a counter greased with a little oil. Spread the dough in a round shape, which we cut into 8 equal parts. In the middle of the base of each triangle formed, make a small notch, then put a teaspoon of finetti. We roll the horns from the base to the top. Place the croissants in a tray on baking paper and let them rise for another 1/2 hour. Grease the croissants with the beaten egg yolk and put the tray in the preheated oven until it is nicely browned. Remove the tray and let them cool.


Fluffy croissants stuffed with a delicious filling of plum jam or magiun

The closer autumn is, the more we feel the need to cook at home, to prepare hot teas, to enjoy fluffy and sweet pastries.

Romania is a country that offers a wide range of desserts made of dough, similar or even identical to the French muffins: super fluffy, prepared with fresh or dry yeast.

The croissants we present to you have a delicious filling of plum jam or magiun. The recipe is extremely simple. Anyone can try to prepare them at home.

Although it may take you a little longer to prepare the composition for the dough, knead it and let it rise, the end result is worth all the effort and all the waiting.

The croissants can be filled with traditional plum jam (or magiun), with a chocolate cream (like Nutella), with cream cheese or any other sweet composition.

Before you start the recipe, prepare all the ingredients to be at room temperature. This is especially important in the case of eggs. You need about 2-3 hours to make this recipe.

ingredients

  • 550 g of flour
  • 7 g of dry yeast
  • 150 ml of milk
  • 2 large eggs
  • 100 g of sugar
  • 100 g butter
  • seeds from 1 vanilla pod
  • 1 teaspoon lemon peel
  • 1 pinch of salt
  • plum jam to fill the horns
  • 1 egg and 1 tablespoon of milk to grease the croissants

Method of preparation

Put 500 g of flour in a bowl together with the yeast. In a small saucepan, put the butter and milk and heat them until the butter melts. The mixture should be warm, not boiling.

Separately mix the eggs with the sugar, lemon peel and vanilla seeds. Add the butter and milk mixture and pour the composition into the flour bowl in the center. Stir, then knead the dough for about 10 minutes, until it sticks to your hands. If it is too soft, add the remaining 50 g of flour.

Cover the bowl with a thick towel and leave the dough to rise for about 45-60 minutes, or until it doubles in volume.

After it has risen, divide the dough into 2 equal balls. Spread each ball of dough on the table sprinkled with flour, using the rolling pin. You need to get a round sheet with a diameter of about 30 cm.

Then divide the sheet into 8 equal triangles. Place 1 teaspoon of jam or chocolate cream at the base of the triangle and roll from the edge to the top. You need to get a croissant shape.

After you have done them all, let them rise for another 10 minutes in the pan.

Preheat the oven to 180 degrees Celsius. Grease the croissants on top with the egg and milk mixture, using a kitchen brush.

Bake the croissants for 20-25 minutes, or until golden brown on top.

You can sprinkle powdered sugar on them while they are hot. They are good hot, but also cold. If you want you can serve them with honey on top or a chocolate syrup.


Horns with Finetti

Make a yeast mayonnaise, 1 tablespoon of flour and a little warm milk. It is allowed to increase until it doubles in volume. Separate the egg whites from the yolks. Rub the yolks with the sugar and a pinch of salt until they turn white. Heat the milk and put it over the yolks. Mix well until the sugar is gone.

Add the rum essence and mix well. We add the mayonnaise, then the sifted flour and we start to knead well. Heat the butter and put a little, until it is incorporated into the dough, and it does not stick.

Cover the dough and leave it to rise, about 40-45 minutes, in a warm place. After the dough has grown healthy, turn it over on the work table and divide it into 6 or 8 in approximately equal balls. We spread each ball in a round circle and cut it into four.

We put finetti cream on each piece and we run starting with the top. We do the same with all the balls. Put baking paper in a tray. We put the croissants and let them rise for about 15 minutes.

Mix the yolk with the milk in a bowl and grease the croissants, then put caster sugar on top. Heat the oven to 180 degrees and put the croissants. I let the fire go. We take them out when they are nicely browned on top.



Comments:

  1. Mira

    Thanks for the help in this question.

  2. Dolan

    and another variant is?

  3. Mauricio

    I apologize, but in my opinion you are wrong. I can prove it. Write to me in PM.



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