Dough:
- 500 g flour
- 100 grams of sugar (1 tablespoon of the leaven)
- 3 egg yolks
- 1 teaspoon vanilla extract
- 180 ml of warm milk
- 20 g of fresh or 7 g dry yeast
- Pinch of salt
- 100 g melted butter
- Grated zest of 1 lemon
Filling:
- 300 g ricotta cheese (I used fat cottage cheese)
- 100 g of sugar
- 1 egg, beaten (of which fillings add just a little bit, approx. 1 spoon, and leave the rest to grease rolls)
- 75 g ground almonds (I replaced hazelnuts, but there were too few, so spiked breadcrumbs)
- Grated zest of 1 orange (I replaced a hint of orange flavor)
- 1 teaspoon orange blossom water (optional)
For sprinkling:
- 1 tbsp flaked almonds (omitted)
- Powdered sugar
Fresh yeast mash and mix with a spoon of sugar. Milk slightly warmed. Butter dissolve and cool. Rub the yolks with the rest of the sugar, vanilla and salt.Abraded flour mixed with lemon peel.
Add the yeast to the flour, egg yolks and milk and mix. When the uprising as stiff dough, pour the melted butter and knead for about 15 minutes by hand or mixer 7-8 minutes. Ready cake cover and leave to rise in a warm place until it doubles in volume (approx. 1 hour).
At this time, prepare the filling.
In a bowl, mix cream cheese, grated orange zest, ground almonds, sugar, if necessary. Orange-flower water and a small amount of giddy eggs - approx. 1 bucket, no more (the rest of the egg for brushing consume rolls).
When dough divided into 12 parts. Each part of the roll out cookie with a diameter of 15-16 cm. Cut crosswise without cutting measure. Applied to the center of the filling to form balls the size of a walnut. One part of the cover filling, creating the first petal. Continue with the remaining petals - important to do it in one direction and not crossing the petals. At the end of the protruding "horns" it is good to wrap underneath buns.
Buns put on a baking sheet, cover with a damp cloth (preferably covered with a dry cloth and lightly spray over the top, so it was not too wet) and leave to rise for ½ hour.
During this time, preheat the oven to 190 o C. Coat the rest of the egg rolls grown mixed with 1-2 teaspoons of water and, if necessary. Sprinkle with almonds. Bake for about 20-25 minutes browned.
Let cool and sprinkle with powdered sugar.
- 500 g flour
- 100 grams of sugar (1 tablespoon of the leaven)
- 3 egg yolks
- 1 teaspoon vanilla extract
- 180 ml of warm milk
- 20 g of fresh or 7 g dry yeast
- Pinch of salt
- 100 g melted butter
- Grated zest of 1 lemon
Filling:
- 300 g ricotta cheese (I used fat cottage cheese)
- 100 g of sugar
- 1 egg, beaten (of which fillings add just a little bit, approx. 1 spoon, and leave the rest to grease rolls)
- 75 g ground almonds (I replaced hazelnuts, but there were too few, so spiked breadcrumbs)
- Grated zest of 1 orange (I replaced a hint of orange flavor)
- 1 teaspoon orange blossom water (optional)
For sprinkling:
- 1 tbsp flaked almonds (omitted)
- Powdered sugar
Fresh yeast mash and mix with a spoon of sugar. Milk slightly warmed. Butter dissolve and cool. Rub the yolks with the rest of the sugar, vanilla and salt.Abraded flour mixed with lemon peel.
Add the yeast to the flour, egg yolks and milk and mix. When the uprising as stiff dough, pour the melted butter and knead for about 15 minutes by hand or mixer 7-8 minutes. Ready cake cover and leave to rise in a warm place until it doubles in volume (approx. 1 hour).
At this time, prepare the filling.
In a bowl, mix cream cheese, grated orange zest, ground almonds, sugar, if necessary. Orange-flower water and a small amount of giddy eggs - approx. 1 bucket, no more (the rest of the egg for brushing consume rolls).
When dough divided into 12 parts. Each part of the roll out cookie with a diameter of 15-16 cm. Cut crosswise without cutting measure. Applied to the center of the filling to form balls the size of a walnut. One part of the cover filling, creating the first petal. Continue with the remaining petals - important to do it in one direction and not crossing the petals. At the end of the protruding "horns" it is good to wrap underneath buns.
Buns put on a baking sheet, cover with a damp cloth (preferably covered with a dry cloth and lightly spray over the top, so it was not too wet) and leave to rise for ½ hour.
During this time, preheat the oven to 190 o C. Coat the rest of the egg rolls grown mixed with 1-2 teaspoons of water and, if necessary. Sprinkle with almonds. Bake for about 20-25 minutes browned.
Let cool and sprinkle with powdered sugar.
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