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Bratislava croissants or pozsonyi kifli with plum and walnut magiun

Bratislava croissants or pozsonyi kifli with plum and walnut magiun


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Dough:

Heat a little milk, put the yeast in it and leave it to rise for 5 minutes.

In a bowl put flour, leavened mayonnaise, eggs, sugar, melted and cooled butter, salt and warm milk and start kneading. An elastic, non-sticky dough is obtained.

Let the dough cool until the filling is ready.

Filling:

Chop the walnuts and mix with the magiun.

Remove the dough from the cold and divide it into pieces of 28-34 grams, from which balls are shaped. (A crust and small cracks form on the surface.)

Each ball is flattened and given an ellipsoidal shape. Put the filling, stretch it, roll it (I rolled it with the cracked part on the outside) and give it the shape of a horseshoe.

The croissants are placed in a tray lined with baking paper, leaving space between them.

Using a brush, grease it with egg yolk and let it dry, and before putting it in the oven, grease it with egg whites.

Preheat the oven to 180 ° C and insert the tray.

Leave in the oven until nicely browned.

I left the first tray a little longer and they browned well. :)



Good Pope and Goodness of Nature invites you to the contest

I don't know how others are, but when I think of my childhood, I close my eyes and images with red cheeks, serene looks and a beautiful flowing Bistrita unfold in my mind and I feel a warm breeze, with the smell of lilac and jasmine.

A trivial beginning, frequently used, but if I was not entitled to use it, which I follow in the footsteps of the great storyteller (washed by the weather, which is true) then I do not know which one would have justified it: P.
The smell of mown hay, ripe strawberries, inviting blueberries with a shade of blue-violet, hazelnuts, blackberries, raspberries or cranberries, all are closely related to the years of my childhood, when I flew on cochleas, unaware of the world's worries, shortcomings or troubles, when I go to bed on the grass full of dew and I sang as long as my mouth held it.

I remember as a child when I browsedNature's goodies, when I look at the brightly colored jars or read the lines written with so much passion by Ramona.
Apparently a business, in depth & dedication, passion, love for nature and everything it offers.
Maybe you remember the pumpkin flavor, from the cool and sweet cake prepared recently, Ramona gladly offered it to me and I combined it as I knew best.
When you don't know what it's about, you can't say, but when you slowly enjoy every teaspoon, you allow yourself to say with confidence & # 8211 WORTH IT.

Together with this dear girl, who gladly prepares natural jams and syrups, we thought we could offer you the opportunity to taste something natural, with authentic taste, without additives, excess sugar or preservatives, inviting you to a small contest.
If you want a package like the one in the image above, you just have to follow a few simple steps and you can enjoy the four kinds of jam.

The winner will be chosen by drawing lots with random.org. and will be announced on July 11. The prize will be sent only on the Romanian territory. Success!

edit: all comments that are not related to the contest and do not comply with the requirements will be deleted. Thanks for understanding.


Bratislava croissants or pozsonyi kifli with plum and walnut magiun - Recipes

I really miss these nuts, I haven't eaten since childhood but until I find shapes I just have to put my appetite in the nail and salivate at your nuts :)

Simona, I took individual forms, they can be found everywhere. The work is a bit meticulous, but we don't prepare them too often, so it's worth it.

I also send nuts to me with the idea of ​​the holidays, maybe because as a child they were usually prepared during this period. I was really thinking a few days ago when I saw a walnut shape in a Russian store. Ah, and I want to tell you that I like you here. Congratulations!

Thank you very much Diana, for your visit and for your appreciation.
I would like to have time to take care of the blog and make it more welcoming, unfortunately it is not as we want.


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