Rose and coffee madeleines

Madeleines are small French cookies shaped as shells. They are not flaky, rather are kind of small sponges, fluffy and soft. The taste could be modified by a wide range of additional ingredients. I decided for rose and coffee. They are both yummy, try!

 

24 cookies

 

Ingredients:

  • ½ cup butter, melted
  • ¼ cup sugar
  • 2 eggs
  • 2 tablespoons honey
  • 30 ml milk
  • ¾ cup all purpose flour
  • 1 teaspoon baking powder
  • 2 teaspoons pure rose extract
  • few drops pink food colouring
  • 1 tablespoon coffee granules brewed in 1 tablespoon hot water

 

 

Melt the butter and cook for few minutes until light brown in colour. Set aside to cool.

In a bowl of a stand mixer bet together eggs and sugar until light and fluffy. Stir In milk and liquid honey. Add flour, baking powder and butter, mix until combined. Divide the dough in two. Add rose extract and pink colour to the first half, mix. Add brewed coffee to the second half, mix. Place both mixtures In the fridge for overnight.  

Next day preheat oven to 375 °F. Grease madeleine pans with butter and dust with flour. Fill each hole with dough to the ¾. Bake for 10-12 minutes until rise and light Brown In colour. Cool on a wire rack.


 

Category: Cookies.

Tags: coffee, rose.

Coconut filled yeast wreaths

Small wreaths – yeast buns filled with coconut paste. The yeast dough is made in the same way like for classic European sweet buns, only shaped as wreaths. Very soft, fluffy and yummy. Inside, in the whole lenght is placed delicate but clearly coconut-y filling. Very tasty treat for snack or lunch. Enjoy!

 

14 pieces

 

Ingredients for dough:

  • 2 ¾ cups bread flour
  • 2 ½ teaspoons dried yeast
  • 125 ml lukewarm milk
  • 1/3 cup sugar
  • pinch of salt
  • ½ cup minus 1 tablespoon butter, melted
  • 2 eggs
  • 1 teaspoon vanilla extract

Filling:

  • ½ cup minus 1 tablespoon butter, softened
  • 2 tablespoons sugar
  • 2 tablespoons flour
  • ¼ cup desiccated coconut
  • 1 heaped tablespoon powdered milk

Wash:

  • 1 egg yolk
  • 1 tablespoon milk

 

 

Make dough: in a medium bowl mix together yeast, milk and 1 tablespoon sugar. Let stand for 15 until frothy. In the bowl of a stand mixer fitted with the dough hook attachment, combine flour, remaining sugar and salt. Add yeast mixture, eggs, vanilla extract and melted butter, slightly cooled.  Mix on medium speed until dough is smooth (8-10 minutes). Once the dough is ready place it in an oiled bowl, cover and let stand in a warm place for 1-1.5 hours until doubled in size.

Make filling: mix all ingredients together until become thick, smooth paste.

Line a large cookie sheet with parchment paper.

Place the dough on a floured surface and roll out into a 24 x 12 inch rectangular. Rotate the rectangular in order the wider side is its base closest to you. Cut the dough vertically in half in order to have two squares. Spread the filling evenly onto one square and cover with the second.  Cut vertically into straps (each about 1 ½ inch wide). Twist each strap few times around its own axis and seal the ends to get a wreath. Place prepared wreaths onto the lined sheet. Beat the egg yolk with milk and brush with mixture the top of each wreath. Let stand in a warm place for 15-20 minutes to rest and preheat oven to 350°F.  Bake for 12-16 minutes until light brown in colour. Serve warm or cooled.


 

Category: Yeast cakes.

Tags: coconut, yeast.

Palets Breton – French raspberry cookies

Some time ago I have posted the recipe for classic Palets Breton – French sugar cookies. They are quite big, crunchy but not flaked, butter-y biscuits. Today I am presenting a new modified version – raspberry biscuits with raspberries. I used freeze-dried fruits which give the whole flavour and value of raspberries without water. Cookies taste raspberry, are crunchy, butter-y and yummy. Enjoy!

 

24 cookies

 

Ingredients:

  • 3 egg yolks
  • ½ cup sugar
  • ½  cup butter, softened
  • 1 ¼ cup plus 1 tablespoon flour
  • 1 tablespoon powdered freeze-dried raspberries
  • 1 teaspoon baking powder
  • 2 pinches of salt
  • 3 tablespoons freeze-dried raspberries torn into small pieces

 

 

In the bowl of a stand mixer place egg yolks and sugar and beat until light and fluffy. Mix in butter. In a separated bowl mix together flour, powdered raspberries, baking powder and salt. Add flour mixture to the butter mixture still mixing on medium speed until the dough is smooth. When is ready, remove it from the bowl and divide into two equal pieces. Roll each on a floured surface with your hands to shape a jelly- roll such 2 inch in diameter. Pretty shaped rolls wrap in a cling film (separated) and place in the fridge for 2 hours or overnight.

Preheat oven to 350°F and line a large cookie tray with parchment paper.

Once the roll is cooled becomes to be stiff and easy to cut. Slice rolls into 3/8 inch wide slices. Place cookies onto the prepared tray. Do not keep them very tight because they will significantly rise in the oven. Bake for 20 minutes until golden in colour with slightly darker edges. Cool on a wire rack.


 

Category: Cookies.

Tags: raspberry.

Pistachio frangipane tart with blood oranges

My beloved tart filling is frangipane what means ground nuts (in classic version almonds) with butter and sugar. Today I would present you pistachio frangipane with blood oranges on the top. These two flavours match perfectly and the taste composition is really divine (especially that blood oranges are not so sour like classic). The shortbread shell is enriched by black sesame seeds in order to seek some new quality and taste. This is the next tart I will place on my ‘top ten’ list. Enjoy!

 

1 tart ø 10 inch or few smaller tarts

 

Base:

  • 2/3 cup softened butter
  • 7 tablespoons icing sugar
  • 1 egg
  • 2 tablespoons ground black sesame seeds
  • 2 cups flour

Frangipane filling:

  • ½ cup softened butter
  • ½  cup + 1 tablespoon superfine sugar
  • 120 g finely ground unsalted pistachios (skinned)
  • 1 egg

Adds:

  • 2 blood oranges, peeled and sliced

 

 

Shortbread base: in the bowl of a stand mixer place the softened butter and sugar and beat until light and fluffy. Stir in egg and sesame seeds, mix together. Gradually add flour still mixing on medium speed until the dough forms a ball (the sides of the bowl should be almost clean). The amount of flour you need could vary because of flour type. If the dough is still very soft and does not shape a ball add more flour, one tablespoon at the time. When is ready, remove it from the bowl, wrap in a cling film and let cool in the fridge for at least 1-2 hours.

Make frangipane filling: mix all ingredients together until became thick and smooth mixture.

Cooled pastry place on a lightly floured surface and roll out into 1/5 inch thick square pan size. Fill pan/s with prepared pastry and press to place properly. Pour the frangipane mixture over pastry base and smooth evenly. Put all over oranges sliced thinly. Place the tart/s in the fridge until the oven is heated.

Bake at 350°F for 35 minutes (smaller tarts for 20 minutes). Cool after baking on a wire rack.


 

Category: Tarts/pastries.

Tags: orange, pistachio.

Cocoa rolls with chocolate and cocoa nibs filling

For the first time in my kitchen and on my blog: cocoa yeast dough. Roll buns made of dark dough filled with chocolate spread and raw cocoa nibs. The dough is soft, fluffy and subtle and… tastes chocolate-y. Paired with chocolate spread takes you to the heaven. It is ‘must have’ for all chocolate and buns lovers. Enjoy!

 

22 pieces

 

Ingredients for dough:

  • 3 cups bread flour
  • 2 tablespoons cocoa powder
  • 3 teaspoons dried yeast
  • 250 ml lukewarm milk
  • ¼  cup sugar
  • pinch of salt
  • ½ cup minus 2 tablespoons butter, melted
  • 1 egg

Filling:

  • 200 g dark chocolate spread (store bought)
  • 60 g raw cocoa nibs

 

 

Make dough: in a medium bowl mix together yeast, milk and 1 tablespoon sugar. Let stand for 15 until frothy. In the bowl of a stand mixer fitted with the dough hook attachment, combine flour, cocoa powder, remaining sugar and salt. Add yeast mixture, egg and melted butter, slightly cooled.  Mix on medium speed until dough is smooth (8-10 minutes). The dough is quite sticky but do not add more flour. Once the dough is ready cover and let stand in a warm place for 1-1.5 hours until doubled in size.

Grease the buns pan or deep tray.

Place the dough on a floured surface and roll out into a 24 x 12 inch rectangular. Rotate the rectangular in order the wider side is its base closest to you. Spread the chocolate spread evenly and sprinkle with cocoa nibs. Roll the filled dough in jelly roll style starting with wider side. Cut the roll into 1 inch wide slices. Place each slice into the separated hole of bun pan rotate them cut side up. If you do not have such pan place all slices into the deep tray, one by the other (cut side up). Let stand in a warm place for 15-20 minutes to rest and preheat oven to 375°F.  Bake for 15 minutes until slightly darker in colour and dry inside. Serve warm or cooled.


 

Category: Yeast cakes.

Tags: chocolate, cocoa, yeast.