sweet bun with butter and almonds

sweet bun with butter and almonds

Among the sweet yeasts to be baked, this sweet sponge is certainly one of the simplest.

Decorated, as in this case, from butter, sugar, vanilla and almonds, or in many other ways; for example with apple and cinnamon!

Certainly it takes a little more time than for a quick cake, but only for waiting times after the first and second leavening.

For the rest, the process is similar to the preparation of a normal high and soft focaccia.

Starting from the ingredients, it is prepared as follows.

Ingredients (for a 20x30 cm dish):

1- Dough

White flour

g

190

freeze-dried yeast

sachet

½

butter

g

25

milk

ml

100

sugar

g

25

vanilla

pinch (made with three fingers)

1

egg

pz.

½

rooms

pinch (made with three fingers)

½

2- Seal

cold butter flakes

g

50

sugar

g

25

vanilla

pinch (made with three fingers)

1

flaked almonds

g

50

Preparation:

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Melt the butter in a saucepan and then add the milk, remove from the heat, stirring well.

Mix the flour with the lyophilized beer yeast and start mixing in the low speed mixer by adding the milk to the loose butter, then the sugar, vanilla and half an egg (just blink an egg and use half of it: the rest is good for an omelette !).

Stir at medium speed for two or three minutes and then add half a salt salt.

Continue stirring for a couple of minutes at a time and then put the kneader at maximum speed for one minute.

Cover the bowl with a cloth and let it grow, sheltered from the cold and drafts, the dough for half an hour (must double).

Flour the kitchen counter and gently knead the leavened dough giving three turns to the dough.

Lightly grease a baking pan cm 20x30.

Lay out the dough, with your hands or with a rolling pin, to size of the pan and lay the dough.

Cover again with a cloth and leave to rise for an hour.

Preheat the oven (static) to 200 °.

After one hour proceed with the seal.

Create with the fingertips many dimples in the mixture and distribute the flakes of cold butter (I do them in pieces while the dough rises and then leave them in the freezer!).

Sprinkle all the focaccia with the sugar mixed with the vanilla and finish covering it with the flakes of almonds.

Bake (at 200 ° in a static oven) for 15 '.

Remove from the oven and let cool in the pan (or spread butter all over ...).

Cut into squares (they come a dozen) and enjoy it with pleasure (and perhaps accompanying it with a nice cup of coffee).

ADVICES AND NOTES:

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  • print pdf Recipe, text only: to print or download.
  • If you use it for the guests the edges should be eliminated to give a similar appearance to all the pieces (and brushed in two bites before anyone pappi them!)
  • If you want to use the whole oven plate, just double the doses.
  • You can also double the doses and then use half the dough the first day and maybe, the next day, the other half (stored in the fridge in an airtight container) for a sweet focaccia to another taste. For example a very creamy Bienenstich!, Yeast-based cake dough

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