Parisians with walnuts, rum and raisins
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It took: we prepare the mayonnaise: in a bowl we put 2 tablespoons of sugar, 2 tablespoons of flour and a little warm water.
Leave to rise for 10 minutes.
In a bowl put flour, egg, melted butter, water, remaining sugar and salt.
Knead a dough that we leave to rise in a warm place until it doubles in volume.
Filling: Over the walnuts add the sugar, grated lemon peel, rum essence, cocoa and raisins.
Add the warm milk, little by little and mix until you get a homogeneous composition like biscuit salami.
After it has risen, divide the dough into 10 equal parts. We spread each ball in a round sheet that we "cut imaginary" in 2.
We cut one of the parts with a knife. On the other side we put 2-3 teaspoons of the filling and roll it closing the ends, to be sure that the filling will not come out.
We lined a tray with baking paper. Put them in the pan and leave them to rise for another 30 minutes, then grease them with beaten egg and bake them in a preheated oven, until they brown nicely on top.
Cozonac with walnuts, cocoa and raisins
Fluffy cakes with walnuts, cocoa and spices.
There are certainly many recipes, but this classic dough is suitable when you want to enjoy a fluffy cake. At the filling, I was more generous with walnuts and cocoa powder, the result being a delight. You can also replace raisins with shit.
Ingredients - 3 cakes, about 1 kg each
- 1 kg f & # 259in & # 259 de gr & # 226u de tip “000”
- 60 g fresh yeast & # 259t & # 259
- 500 fat milk (whole)
- 6 g & # 259lbenu & # x219uri
- 1 tablespoon & # 539 & # 259 shaved & # 259 salt
- 200 & # 8211 250 g of sugar & # 259r
- 200 g unt nes & # 259rat
- 50 ml of oil
- 4 sachets of vanilla sugar
- 20 ml esen & # 539 & # 259 de rom
- peel & # 259 from 2 & # 8211 3 oranges
- shaved shell from 1 l & # 259m & # 226ie
- 1 g & # 259lbenu & # x219 & # x219i 2 tablespoons milk (for greasing cakes)
Walnut and cocoa filling
- 450 g of ground walnuts
- 4 & # 8211 5 tablespoons cocoa (40 & # 8211 50 g)
- 150 g of sugar
- 75 & # 8211 100 g of raisins, & # 238nmuiate & # 238n rom
- 7 & # 8211 8 white & # x219uri
- 25 ml esen & # 539 & # 259 de rom
It is recommended that all ingredients be at room temperature. Sift the flour twice and hold it in the bowl in which you will break it. Melt the butter on a bain-marie, either hot. Separate the whites from the whites. In a saucepan, mix one egg yolk with two tablespoons of milk to grease the cakes.
Mayan preparation - In a bowl dissolve the yeast in 200 ml of warm milk and a spoonful of sugar, then add 100 g of flour. Mix the composition, cover the bowl with a napkin and leave it to rise again for about 20 minutes.
The mix of egg yolks with spices In a bowl mix the egg whites with the salt. Add sugar, grated orange peel and lime, vanilla sugar, rum essence, 50 ml of oil and 100 g of melted butter. Mix all ingredients well.
After the mayo has grown, pour it over the egg yolk compositions. Add the rest of the hot milk (300 ml) and mix with a spoon.
How to knead the dough & # 8211 & # 206n the middle of the bowl with f & # 259in & # 259 f & # 259 a pit & # 539 & # 259, then add & # 259 the mixture of milk, egg yolks and mayonnaise. At first mix with a spoon, then knead with your hand or with a mixer (with the dough paddles), for about 20 minutes.
The frying is done with clenched fists and the palm of the hand, bringing the dough from the edge to the middle. At first the dough is sticky, but as it breaks, it comes off the machine and the bowl. At that moment I add the rest of the melted butter (100 g) and turn the dough from the edge to the middle, beating it with the bridge of the palms (forming layers by folding), in order to incorporate the butter.
Cover the bowl with towel pieces and let the dough rise for about 30 minutes or until it doubles in volume.
Cozonac filling Beat the egg whites in a bowl with a pinch of salt. When the foam has formed, add the sugar and the essence of the rum. Beat again with the mixer until you get a hard foam. Add the walnut kernels, previously mixed with 50 g of cocoa. Homogenize the composition with a spatula.
Mount the cozonacs After it has risen, turn the dough over on the worktop and knead for a few seconds (beat the dough again, pushing the air out). Divide the dough into three equal pieces.
Take 1/3 of the raised dough and put it on the worktop, lightly sprinkled with breadcrumbs. At first, spread the dough by hand (sprinkle a little on top), then with the rolling pin in a rectangular sheet with sides of about 30/60 cm. # x219i thickness of about 0.5 cm. It is advisable to spread the dough sheet from the middle to the edge.
Place 1/3 of the walnut filling on the sheet (in small piles), then spread it over the entire surface of the sheet, leaving the blank sheet on the edge, 2 & # 259 8211 3 cm). Sprinkle the squeezed raisins well. Cut the sheet in half on the large side, then roll both sheets, starting from the middle to the edge.
& # 206plete & # x219te both rolls & # x219i & # 238close them tightly at the ends. Do the same with the other two cakes.
Fresh cookies with raisins, a quick and extremely tasty dessert. These are my favorite and indispensable cookies from festive meals.
The best raisin cookies. Raisin cookies. Homemade cookies recipes.
Mix the raisins with rum.
In a bowl mix the butter (at room temperature) with the powdered sugar, vanilla extract and salt powder
Gradually add eggs and mix until you get a homogeneous composition.
Add flour mixed with baking powder and mix well.
Add the raisins (+ rum) and mix.
The obtained composition is placed in a pos provided with a round tip.
In a tray lined with baking paper we pour hazelnuts with the distance between them, see photo.
Mascot Cream with Walnut, Cherry and Raisins
Beat eggs, sugar and vanilla sugar on a steam bath until it thickens and has the consistency of a cream.
Set aside and then cool, placing a food foil on top to prevent the formation of the crust on the surface of the cream.
Meanwhile, froth the butter well by mixing, then mix with sifted cocoa.
Incorporate 1 tablespoon of chilled egg cream at a time, mix well and continue the process until the cream is exhausted.
Then add the coarsely chopped walnuts and at the end the cherries and raisins (drained well).
Let cool for a few hours (preferably until the next day) wrapping the cream with cling film.
-like cream by the glass (pour into glasses and leave to cool until the next day optionally, garnish with chocolate, whipped cream and serve with almonds, biscuits, etc)
-for the classic "mascot" sweets (pour the cream into chocolate baskets, leave it to cool for a few hours, then pour a lid or a grill of chocolate and seal the cream inside, keep it cold until serving)
-as well as cream for cakes, cakes (put the cream between the countertop / cake sheets and let it cool until the next day, slice and serve).
Parisians with walnuts, rum and raisins - Recipes
1 Dough: Mix in a bowl the yeast with a teaspoon of sugar until liquefied. Pour a glass of milk and add 2 tablespoons of flour, stirring gently. Cover with a clean towel and let rise for 30 minutes.
2 Sift the flour and place in a large, warm bowl. Heat the oil a little. After the 30 minutes have passed, pour the mayonnaise over the flour, the rest of the milk, the sugar, the yolks and the salt powder. Start kneading the dough like a cake. The dough will be soft and sticky. Slowly pour the oil, a little, on the edge, trying to incorporate it. Knead for at least half an hour, until the dough is sticky but comes off the hands and edges of the bowl and begins to form blisters. Cover with a towel and leave in a warm place for at least 30 minutes.
3 Filling: Mix the ground walnut kernels with the caster sugar and cocoa. Add the beaten egg whites and mix until completely homogenous. Easily incorporate raisins and essences.
4 Divide the dough in half. Spread a piece on the table well greased with oil, by hand, not with the twister, a thick, rectangular sheet, the size of the tray. Spread a layer of the filling and roll tightly. Do the same with the second piece of dough. So you have two strings that you give one after the other. Place the cake in the tray lined with baking paper. Grease with broken egg yolk in 3 tablespoons of milk and bake for 45 minutes at 180 degrees.
5 Remove and leave to cool in the pan, then on a metal grill, covered with a towel, until completely cooled. Cut only when it's cold, otherwise the cake will "cross".
For the dough:
500 gr flour
400 ml of warm milk
3/4 old glass
200 ml oil
25 gr yeast
a little salt
esenta de rom
For the filling:
300 gr ground walnut kernels
50 gr golden raisins
150-200 gr sugar
3 tablespoons cocoa
2 egg whites
Esenta de rom
Round cake with walnuts and rom & # 8211 dessert not missing from the festive table
Every time we make a festive meal we prepare a round cake with walnuts and rum. My family loves this lovely dessert. I recommend you try it too. The recipe is explained step by step in the lines below.
- 450 gr wheat flour, a pinch of salt
- 50 g sugar, 180 ml milk
- 60 gr butter, 2 yolks
- 7 gr dry yeast
Ingredients for the filling:
- 300 gr peeled walnuts, chopped
- 150 gr raisins, 100 ml rom
- 3 teaspoons honey, 1 teaspoon milk
- 50 g butter, 30 g vanilla sugar
- 2 egg whites
Method of preparation:
First, soak the raisins in rum and set them aside. Melt the butter and mix it with the milk.
Sift the flour into a large bowl. Add salt, sugar, dry yeast and yolks.Knead an elastic dough, gradually adding the mixture of milk and butter.
Cover the dough with foil and leave it to rise in a warm place for 50 minutes.We are preparing the filling. Melt in a saucepan, in a bain-marie, the butter, the honey, the vanilla sugar and the milk. Remove the raisins from the rum and mix them with the walnuts. Then add the mixture of melted ingredients over raisins and nuts. Let the filling cool.Beat the egg whites and add them to the filling with walnuts and raisins. Mix well.Transfer the leavened dough to the worktop sprinkled with flour. We spread a very thin sheet of dough.Put the walnut and raisin filling over the spread dough.Then roll the dough and place it in a round tray (diameter 24-26 cm) greased with butter.Grease the dough with melted butter and leave it to rise for another 15 minutes. Bake the cake in the preheated oven at 170 degrees for 45-50 minutes. After it is baked, take it out of the oven and let it cool.
Before serving, sprinkle the cake with powdered sugar. Good appetite and increase cooking!
Snails with walnuts, raisins and rum
Snails with walnuts, raisins and rum from: flour, eggs, yeast, milk, sugar, margarine, ground walnuts, raisins, rum, vanilla sugar, melted margarine.
- 500 g of flour
- 1 or
- 200 ml of warm milk
- 80 g sugar
- 100 g margarine
For the filling:
- 400 g ground walnuts
- 200 g raisins
- 50 ml rom
- vanilla sugar
- 150 g of melted margarine
Method of preparation:
Put the yeast in the slightly warm and sweetened milk. Sift the flour, add the remaining sugar, egg, salt and mayonnaise. start kneading, adding the margarine kept at room temperature.
When the kneading is ready, cover the bowl with a towel and leave it to rise in a warm place. When the dough has doubled in volume, place it on the floured work table, spread a thin sheet of dough out of the dough.
Put the raisins soaked in slightly sweetened rum. Mix the vanilla sugar (to taste) with the ground walnuts.
Grease the dough with melted margarine and sprinkle with walnuts, mixed with vanilla sugar and drained raisins. Roll tightly and cut the roll into 5-6 cm pieces.
Place the formed snails in the tray lined with baking paper. Mix a little milk with vanilla sugar and grease the snails.
Cover the pan with a clean towel and leave to rise for about 30 minutes. Then place the tray in the preheated oven at 180 ° C until the snails are nicely browned, about 30 minutes.
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