We are searching data for your request:
Upon completion, a link will appear to access the found materials.
First we start with the filling that will consist of jam or jam, walnuts and rice boiled in water with a little sugar and cocoa. Put the rice to boil with cocoa and sugar, then start preparing the dough obtained by mixing water, oil and flour, and finally adding the resulting solution after rubbing the yeast with a little water and powdered sugar.
If the rice is ready we can start to spread the dough and form the croissants that we fill with a suitable amount of jam or jam, walnut and boiled rice.
Then put them in the preheated oven, over low heat, placing them in a tray lined with oil and flour or baking paper.
Decorate them by powdering powdered sugar over them ...
Culinary creations by Cristina G.
Welcome to a creative world full of love where heaven. is the limit. Traditional, bold, simple, fast, gluten-free, vegan, vegetarian and fasting recipes for you.
Cornlets with lard and borscht: Grandma's recipe: Childhood sweets
Dear faithful and unfaithful reader,
If you were born during the communist era, you must have eaten lard cones made by your grandmother or others.
Lard croissants are usually made at Christmas and New Year's Eve because that's when the pork is cut and the lard is fresh.
Maybe then you & # 8222 didn't go after them. I didn't give up either, but now I adore them.
The donuts / lard are a symbol of communist childhood.
Those who did not eat then are invited to do so now.
If you are vegan, here is a recipe without fruit ingredients. On https://reteteindraznete.blogspot.com you can find various traditional but also original fasting recipes or not.
This recipe was first published on https://reteteindraznete.blogspot.com, my first recipe blog, and then it was included (along with many other ancestral recipes) in the collection of traditional cookbooks called: Grandma's Recipes Learned by to Mother - Volume II - Sweet Dishes.
All my recipe books are published in electronic and paper format and can be found everywhere online.
Search for my author name - Cristina G. (necessarily with a dot after G.) - and many results will appear on Google Books, Apple, Books2Read, etc.
My sister-in-law, Cecilia, makes the best authentic croissants on earth. Without exaggeration.
I am a carrier of traditions, but at the same time I like to change what I learned as a child, so because I experiment constantly, I find them strong most of the time.
Degree of difficulty: medium
Preparation time: 50-60 minutes
Gates: I can't tell
- 2 cups clean, unsalted, unmelted pork lard (10 full tablespoons). The more lard you put, the tenderer they are. So the lard should be more (in proportion) than the borscht. This is the secret of tenderness. (I forgot to mention)
- 1 cup fresh borscht (200 ml - or less to make them even younger)
- 1 cup sugar (I only put half (I don't like very sweet)
- 4-5 sachets of vanilla sugar
- yeast like a walnut
- wheat flour how much it contains (depends on your flour)
- rum / vanilla essence (2-3) or finely grated lemon / orange peel
- 1 teaspoon salt - to taste (don't forget, like me)
- For the filling: a little fried walnut kernel and / or shit, jam, almonds, raisins or whatever you want
- Dissolve the yeast in lukewarm borscht (NOT hot - if it's hot, the croissants won't grow) where you put the salt.
- Put the lard, sugar, borscht, essence in a bowl and add flour in the rain, until a non-sticky elastic dough comes out, which does NOT break. About 5-7 minutes. No more softening.
- Leave it a little cold or not. I never left.
- Spread a sheet about 3 mm thick. Do not stretch it too thick because they will grow in the oven and become huge. There would be nothing wrong with that if it didn't bake hard. You risk being cruel inside
- With a wheel. or as that object in the image above is called, divide the sheet into rows (look at the image) and then either make squares or triangles. How it comes in handy (look at the pictures)
- Bake on low heat (temperature 180-200 degrees) for 10-20 minutes. It depends a lot on the oven and the temperature. I suggest you don't leave the fire to the maximum because they burn quickly above / below, but they remain raw inside. Better let the fire simmer.
- You try to break one in two, but BE CAREFUL, when they are hot, they look a little raw on the inside. It is absolutely normal, lard has this effect. They are not raw (unless the dough flows). Remove them, immediately put powdered sugar on top. Powdered sugar must be crushed when hot, otherwise it will not stick. Let them cool a bit and yum yum.
- I would eat about 100 now and when I think about how I twisted my nose at the holidays. What a lazy child! Now we make almost exclusively donuts. and what joy.
I made it with margarine and / or butter. It's not the same thing. Whoever says they are exactly the same is a liar or does not know the taste and consistency of the original. Better to refrain!
One day I read a recipe that had ingredients: 100 g of lard or oil. I was crazy! Brother, the oil is hardening. I can't even imagine what might come out. Lard is not oil. Not nearly. You can try if you want.
Jam jams are commercially available today. I have no idea how they taste but the idea is not bad. Anyway, the jam must be quite thick (the one from the trade is thick but who knows what is in it): maybe marmalade or cherries / cherries / strawberries from jam. You can also put dried / candied fruits: figs, pineapple, peaches, cranberries. Everything that comes to mind and you have in the house.
Put in the dough and orange peel / grated lemon on a small grater. It will give a delicate and fresh taste covering the taste of lard.
Fasting croissants (grandmother's wonders) - Recipes
Posted by Postolache Violeta on November 28, 2018 in recipes with shit fasting recipes childhood recipes | Comments: 3
The tender borscht croissants, as the name suggests, are very tender and tasty! The recipe is from my mother's recipe book and I avoided trying it for a long time because I couldn't remember their taste, I don't know why the fact that they borsched in the composition didn't make them too friendly!
Don't worry, you won't even realize that they have borscht in their composition, its role is just to soften them!
I recommend you too tender croissants with lard.
Don't forget that I'm waiting for you on the facebook page of the blog here, or in the blog discussion group here and if you want to be up to date with the new recipes, I invite you to subscribe here. You can also find me on instagram here.
Recipe for tender croissants for the Easter meal
Homemade croissants are a delicious traditional Romanian dessert that can be prepared in both the fasting and the classic version, filled with shit or jam. This recipe is not complicated at all, and the whole family can enjoy the delicious little croissants, especially the children.
Syrupy two-tone horns
Syrupy two-tone horns & # 8211 leavened, fluffy donuts with cocoa and vanilla. These horns in two colors can be simple (with butter or fasting) or filled with shit, jam, walnut or various candied fruits. At the end I syruped them with vanilla syrup.
Where I met these before bicolor horns they always seemed extremely dry to me. They were a kind of sweet and flavorless bread. This variant with a lot of butter and vanilla and syrups at the end is by far the best of all. In the fasting version, the egg and milk are given up and the butter is replaced with oil.
My idea was to fill them with butter! Yes! With cold butter grated. The butter gave them an exceptional tenderness and flavor!
These are also wonderful with butter croissants stuffed with jam, shit or cheese & # 8211 so loved in our family!
I chose to model these bicolor horns in a smaller format & # 8211 donut type (6-7 cm) & # 8211 but you can also make them big, 10-15 cm long.
Wednesday's recipe. Young croissants with osânza (Romanian recipes to your taste)
You need the cleanest Romanian ingredients, if you want to cook. Romanian recipes! That's why I started looking for them. And how Tata Lice, the Bihor man lost in the Buzău Mountains, put Ignat aside, when he cut the goddesses from Chiojdu, and something osânzica. fine fat, only good to prepare from it. cookies, this is the right direction. Every skilled housewife knows that not even the best butter can be compared to the lard obtained from the melted bone in its time (in December) and stored in clean, cold jars.
As I said, I know where I can get the finest bread for this pampered winter confectionery and I won't be ready to prepare the tender croissants these days, according to my grandmother's recipe. And as I usually share all the culinary wonders with your lords, I also give it to you, with quantities and secrets.
You need half a kilo of good wheat flour, freshly sifted to loosen, and a 400 g jar of lard. You still need 100 g of powdered sugar and a sachet of vanilla, an egg and brewer's yeast as a nut, a quarter of a liter of milk, jam or jam for filling, salt. & # 160
Find out on ANTENA SATELOR the details of this delicious ROMANIAN RECIPES
Gem Donuts (Fasting)
Hello to everyone!
Today I want to present you a recipe dear to me, a simple recipe but full of my childhood memories. Grandma prepared it for every job and more.
In a pot I put about 100 ml of water that I heated enough to die. I added 2 tablespoons of sugar, the cube of crushed yeast and 3 tablespoons of flour, after which I homogenized the mixture. I raised the mayonnaise and prepared the rest of the ingredients (I sifted the flour, I prepared the kneading bowl, I lined the trays with flour and I started the oven).
In the kneading bowl I put the oil and the borscht, I added the raised mayonnaise, the remaining 2 tablespoons of sugar, a pinch of salt and flour little by little until I obtained a malleable and homogeneous dough. I let him grow for an hour.
I took a piece of dough, I spread it with the rolling pin, I cut it into triangles not too small but not too big. I put a teaspoon of jam on each triangle and rolled it. I placed them soldered in the tray and baked them for about 45-50 minutes on the right heat.
From these quantities I got 3 trays (from the ones that the stove has) with croissants.
After they cooled, I powdered them.
We serve them simple, with a cup of tea or a glass of wine.
These croissants are tender, tasty and are an alternative for the school package.
Fasting croissants with walnuts and jam
I made fasting croissants with borscht last year, and although everyone praised them, I wasn't super-maximum-excited :))). So I kept trying ANOTHER recipe for fasting croissants with walnuts and jam, looking for one that would suit my heart, with which to get croissants exactly to my taste.
If you left on Saturday or you want a dessert fasting but not only, I wholeheartedly recommend it! They are so tender and good, they are not overly sweet, you can feel their texture and aroma and the work is so beautiful!
Ingredients for about 50 fasting croissants with walnuts and jam
- 500 g white flour
- 10 g fresh yeast
- 1 teaspoon grated baking soda quenched in 2 tablespoons lemon juice
- 50 ml of hot water
- 250 margarine Union
- a little salt (a teaspoon)
- 100 g sugar
- a teaspoon of grated lemon peel
For the filling
- 200 g ground walnuts
- 2 tablespoons sugar
- 2 tablespoons cocoa
- a jar of 370 g homemade plum jam
Powdered sugar for powdering at the end.
Preparation Fasting croissants with walnuts and jam
Put diced margarine in a bowl and leave it in a warm place to be soft (you can put it a little in the hot oven)
Add over it the cube of fresh yeast, the baking soda, the sugar and the grated peel, the salt and the warm water.
Mix lightly by hand until smooth, then begin to gradually add the flour, in 3-4 tranches, until you incorporate it all. The dough will be pleasant to knead, non-sticky and easy to shape. Cover it and leave it for 30 minutes at & # 8220odihna & # 8221.
If the flour has a lower or higher absorption power than the one I used, it's not a problem not to put the whole amount or to add 2-3 more tablespoons.
You take care of filling.
In a bowl put the ground walnuts, add cocoa and sugar and half the amount of jam. You start mixing. Gradually add more jam until you get a mixture like a thick paste.
Don't put the whole jar with jam from the start, I don't know how liquid your jam is and you risk getting a too soft composition.
I added exactly what I wrote, but if your jam is softer, you better put it gradually. You will see in the pictures how it should look & # 8211 related but still good to stretch.
After 30 minutes, divide the dough into 4 equal balls.
On the well-floured top, spread the first ball of dough in a round sheet (approximately) with a diameter of 20-22 cm. Help yourself to flour whenever needed.
Cut the edge nicely with a knife defining its shape, then put 2 tablespoons of the filling and spread it evenly on the surface of the sheet. Cut the round into 12 radii, then start rolling each radius from the base, forming the croissants. Transfer them to a large tray lined with baking paper.
- Of course, you can put the filling and only at the base, with a teaspoon and roll, like the classic croissants. You choose as you prefer.
Do not throw the dough you cut from each sheet, at the end you gather it and make 4-6 more croissants.
Refrigerate the pan for 25 minutes.
Preheat the oven to 160 degrees, program with ventilation.
When it has warmed up, transfer the tray to the middle step and bake the croissants for 18-20 minutes until they start to take on a light, light color and the sole is reddish.
Leave them for a minute, then powder them abundantly with powdered sugar & # 8211 it is not necessary to roll each one through sugar, it is enough to powder.
Ingredients for the recipe of tender Cornulete
- 160 g flour
- 50 g butter
- 110 g old powder
- 50 g finely ground walnuts
- 1 large lemon
Preparation for tender Cornulete with walnuts, butter and lemon, grandmother's recipe
Grate the lemon peel and squeeze the juice.
All the ingredients are mixed directly on the board, resulting in a fairly hard but malleable dough.
From this dough will form balls the size of small nuts and then will form croissants.
Put in the tray on baking paper and bake in the oven for 10 minutes.
After they are removed, while they are still hot, they are immediately powdered with vanilla flour sugar.
They can be stored in a dry and cool place for a very long time.
If you want, you can use rum, peel and orange juice instead of lemon, cinnamon & hellip
The average score given by the jury for this recipe is 9.25.
Re & # 539 recipes with Gina Bradea & raquo Recipes & raquo Fresh donuts with walnuts, butter and lemon, grandmother's recipe
Young croissants with shit & # 8211 video recipe
Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!
Recipe of tender cornulete shit is really wonderful. I have never eaten tender and softer croissants. They simply melt in your mouth and are really delicious. My mother often made us tender croissants with shit or jam as a child, especially during the winter. Unfortunately I no longer have the recipe. He lost her and doesn't even remember her. Fortunately, I managed to get the very old recipes of a very skilled lady. I have carefully scanned every page yellowed by the weather and I keep them sacred.
Every time I look for an old recipe, I look through its pages for the first time and it is impossible not to find what I need. Before I started this recipe for tender croissants with shit, I tested it. Being a very old recipe, I was afraid that the ingredients would not fit. To my great surprise, the dough came out perfectly, it worked beautifully and spread just as beautifully. To knead the dough I used the food processor Tefal Masterchef Gourmet. With his help everything went very fast, I put the ingredients in the bowl and he did all the work for me without making a mess in the kitchen.
Another recipe made with these robots is tort Dobos where I told you something about its technical specifications. The dough must be a very strong one, so the Tefal Masterchef Gourmet made my work easier. He kneaded the dough perfectly in my place, without me making any effort. If the dough looks too dry or too hard, you can add a few tablespoons of cold milk. Just don't make it too soft because it will be hard to work with. The dry yeast in the recipe can be replaced with fresh yeast, a 25 gram cube. The yeast makes the dough rise and in this way the croissants will be even softer.
After the dough has rested, you can shape the croissants. I chose to fill them with shit and plum magic because I really like both. You can also fill them with ground walnuts to which you can add powdered sugar to taste and milk or egg white to obtain a sufficiently strong composition. Once they are ready, roll the donuts in powdered sugar and serve. I tell you with my hand on my heart that it is the best recipe for tender croissants with shit or jam. They are extremely tender, and I like them so much that I never wait for them to cool down.