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Cornets with magic

Cornets with magic


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Leave the margarine at room temperature until it softens, then knead it with flour, sour cream and a little salt.

Leave the dough in the fridge overnight.

Spread the dough: a circle, divide it into 8 triangles and fill it with magiun or spread narrower sheets, fill it with magiun, roll it and slice it into small cubes.

Baking time: 25-30 minutes.

Sprinkle vanilla powdered sugar on top.


Cornets with magic

Have you ever stopped in front of shelves with ready-packed sweets and you don't know what to choose? Well, every time this happens to me, I read the labels and get over it. OK, I admit, once in 10 I don't get over it. But the rest of the time, I hold out until I get home and do something sweet.

One of the most harmful ready-to-pack sweets (although addictive) are croissants. You don't even want to know what loosens, enhancers and substitutes they contain. So, if we still have calories, we should at least know what to eat. At the time when our grandmother made them for us, that is, more than 20 years ago, no ingredient was considered a pariah, although today some people would have a heart attack only when they heard the word lard.

Yes, the lard is what makes them so tender and tasty and I will not spoil my grandmother's recipe forever. So I share it with you unchanged and I think she is at least 80 years old. For 90-100 croissants you need 250 grams of lard (usually pork, but you can use duck or goose), an egg and a spoonful of sugar, ingredients that you homogenize in a bowl. Add 150 ml of milk, in which you dissolved a cube of yeast (25 grams), then put a pinch of salt and 500 grams of flour. You will get a hard dough, which you let rise for an hour.

Divide the dough in half and then roll each piece, with a whisk, on the table sprinkled with flour, in a sheet 2-3 millimeters thick.

Cut it into isosceles triangles and fill the dough triangles with whatever you want: jam, shit, magiun.

Grandma had a special filling and because my Grinch heart isn't so small today, I'll share that with you. Mix 4-5 tablespoons of plum magic (homemade would be ideal) with two tablespoons of sugar, 2-3 tablespoons of ground walnuts and a little rum essence. Fill the dough triangles with this paste, which are then placed in baking paper trays, where they are left to rise for about 10 minutes before being placed in a well-heated oven.

Leave for 15 minutes on medium heat (180 degrees), then another 15 minutes on low heat (150-160 degrees). As soon as you take them out of the oven, so hot, roll them in vanilla powdered sugar. If you fail to do this while the croissants are hot, the powdered sugar will no longer adhere. So, ladies and gentlemen, train your fingers. Deserve.


Ingredients Horns With Magic:

  • 500 grams of good quality flour (pastry flour)
  • 20 grams of fresh yeast or 7 grams of dry yeast
  • 4 yolks
  • 1 whole egg
  • 200 ml. milk
  • 70 grams of butter
  • 100 grams of sugar
  • 350 grams of magiun or other thick jam (or the desired filling)
  • finely grated peel of 1 lemon
  • 1 teaspoon vanilla extract
  • powdered sugar for finishing
  • 1 pinch of salt
  • 1 drop of oil to grease the worktop

Preparing Horns With Magic:

1. Rub the yeast in a bowl with 1 tablespoon of sugar from the total amount, until liquefied. (If you use dry yeast, dissolve it in 3-4 tablespoons of warm milk & # 8211 of the total amount of milk & # 8211 and add 1 tablespoon of sugar). Sift the flour into a large bowl, add the lemon peel, mix and pour the activated yeast in the middle. Whole egg and 3 yolks are beaten with a fork together with the remaining sugar, vanilla extract and salt, warm milk is added (to be neutral to the touch by hand) and pour over the flour.

2. Mix at first with a wooden spoon or a spatula, until the liquids are incorporated into the flour, then knead vigorously for about 10 minutes, until a homogeneous dough is formed. Add the soft butter, piece by piece, and continue kneading until you get a smooth dough, quite milky. Put the dough in a bowl and cover with cling film. Store in a warm place for 45 minutes & # 8211 1 hour, until it doubles in volume.
3. Grease the work surface with a little oil, turn over the raised dough and spread it with your palms (or with a rolling pin) in an approximately circular shape with a thickness of about 1 cm. Divide the circle, with the help of a pastry cutter or a well-sharpened knife, into 12 sectors of the circle as equal as possible.
4. In the widest part of each piece, divide the desired magiun or filling equally.

5. Starting from the widest part of each piece, roll the dough towards the top, so that the filling remains in the middle. Form the croissants and place them on a tray covered with baking paper (make sure the top of the dough is below the croissant when you place them in the pan, otherwise they may fall apart during baking). Before baking, the croissants must grow in the tray. For this, I place them in the oven heated to 40 degrees and in the lower part of the oven I put a tray with boiling water, because the steam helps a lot the leavened doughs.

6. After the croissants have risen, beat the remaining yolk with 3 tablespoons of water and grease on the surface, using a soft brush and gentle touches. Keep the tray with croissants at kitchen temperature, in a place away from electricity, until the oven temperature rises to 190 degrees Celsius.

7. When the oven temperature has reached 190 degrees, put the tray in the oven, at an average height, and the temperature is immediately reduced to 180 degrees. Bake the croissants for 25 minutes. Be careful to watch the oven, because it will be necessary to cover the croissants with aluminum foil or a sheet of moistened baking paper, because the dough is sweet and browns faster than baking inside. The horns grow spectacularly during baking and brown splendidly on the surface.

Remove from the pan and place on a wire rack to cool. They can be served while they are still slightly warm, just as good, fragrant and soft, even after they have cooled completely. Sprinkle with powdered sugar before serving.

Here is a section, to make you realize what a wonderful texture they have, the dough unfolds into strips and melts into what is fine.

Bake increase and good appetite!


Ingredients Fresh cornlets with osanza

(60 pieces of medium size result, more or less can be made, depending on the size given to them, from the same ingredients)

  • 125 grams of raw, ground pork osanza (if you have nowhere to buy osanza, replace it with 150 grams of butter with 82% fat)
  • 4 yolks
  • 100 ml. yogurt (the original recipe was with sour cream, it seemed to me that it already has a lot of fat and it came out anyway)
  • 1 pinch of salt
  • 1 tablespoon vanilla extract
  • 250-300 grams of flour (depending on the quality of the flour)
  • filling to taste: consistent jam, sour, plum, rosehip, apricot, ground walnut mixed with meringue of remaining egg whites, shit, etc.)
  • flour for sprinkling the work surface
  • vanilla powdered sugar for sprinkling

Dough preparation for tender Cornulete with osanza

In a bowl, put the ground, cold osanza, together with the salt, the yolks and the vanilla essence (picture 1). Mix until completely homogenous (picture 2). Add the yogurt and mix for another 2-3 minutes (picture 3). Add a few tablespoons of flour and incorporate at first with the mixer on low speed, then gradually add all the flour and begin to knead quickly.

The amount of flour, as specified in the list of ingredients, can vary slightly more or less depending on the size of the yolks. Knead quickly, without insisting too much (if you knead too much, the croissants will not be so tender) until a dough is formed that comes off the hands (picture 4).

Wrap the dough with cling film and refrigerate for about 15-20 minutes.

Modeling and baking tender cornlets with osanza

Meanwhile, turn on the oven and set it to 190 ° C.

The cooled dough is divided in two and spread, with the help of the rolling pin, two thin sheets (3-4 mm.), On the work surface sprinkled with flour. The dough is divided into squares of about 8-9 cm. side and place the desired filling on each.

One of the corners of the square is brought to the opposite corner, covering the filling and pressing lightly around it. Then twist the obtained triangle, from the base to the top, forming the croissant. It is placed on two trays (they grow a lot in the oven) which do not need to be greased with anything.

Bake the croissants in the preheated oven at 190 ° C for 20-25 minutes, until golden. I baked both trays at once, using the ventilated function and changing the trays between them at the end of baking, after about 20 minutes have passed, to catch a little color and the croissants on the tray placed at the bottom.

Notice how tender they are:

Roll the croissants while they are hot in a lot of vanilla powdered sugar, leave to cool and then serve. They are wonderful for coffee, for a tea or a glass of milk, but you will also like them for a cup of mulled wine. Good job and good appetite!

Did you like this recipe?


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Fancy a homemade dessert? The simplest possible recipe is ready in less than an hour and has the taste of childhood. The croissants with magiun and walnuts are extremely delicious and tender and you don't need too many ingredients. What do you say, try it?

Ingredient:

  • 200 lard or butter at room temperature
  • 200 grams of cream
  • 10 grams of fresh yeast
  • 1 teaspoon sugar
  • 1 tablespoon milk
  • a pinch of salt
  • 2 eggs
  • 1 sachet of vanilla sugar
  • flour as it contains

Powdered sugar for powdering

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Preparation mode:

Add the yeast and sugar in a bowl, rub with a teaspoon until it becomes liquid, add the milk and powder a little flour, leave for 10 minutes.

Meanwhile, in a bowl, add the other ingredients (lard or butter, cream, eggs, salt and vanilla sugar and dissolved yeast)

Mix, then gradually incorporate the flour until the dough acquires a firm consistency.

Cover with a towel and refrigerate for 30 minutes.

While the dough is resting, prepare the filling.

Mix the walnuts with the magiun and set aside.

Take out the dough and divide it into equal balls.

We floured a board and stretched a ball, about 3-4 mm, formed a circle with a lid, then divided the circle into 8 equal parts.

Using a spoon, place the filling on the edge, then roll it towards the center of the circle, thus forming croissants. Continue in the same way and place the croissants in a tray lined with baking paper until the tray is full and put it in a preheated oven at 180 degrees C.


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Grandma's recipe for tender croissants with plum magiun

Our whole family is seduced by the tenderness of these tender croissants with plum magic, suitable for the holidays spent with loved ones.

Therefore, this year before Easter, the grandmother thought of adapting the recipe so that the little ones could enjoy it as well.

If you want to prepare this recipe for tender croissants with plum magiun (without sugar), you can find the list of ingredients and how to prepare it below.

Preparation time: 60 min

Baking time: 30 min

Number of servings: about 50 pcs


INGREDIENTS

  • 200 g butter
  • 250 g white flour
  • 4 tablespoons lemon juice
  • 400 g plum jam (no sugar or sweeteners)*
  • 50 g ground walnuts

* under the age of 2-3 years, it is recommended to avoid jams of any kind, even if they are homemade and have no added sugar. By boiling, the amount of fruit and water decreases and the sugar level increases very much. Magiun can be replaced with grated apples, mixed with ground walnuts.


Cornets with Magiun from Fraged Dough

Put the sifted flour in a slightly larger bowl, add the baking powder and mix well. The lard and butter given on the apple grater are added on top and with the palms we rub to incorporate in the flour, the fat. We need to get a crumbly mixture similar to bread crumbs.

Then add the sugar, lemon peel (vanilla powder) whole egg and egg yolks and sour cream (only 3 tablespoons at first) and start kneading. If the dough still requires sour cream, add another tablespoon and knead until you get a soft, sticky dough that can be easily spread with a rolling pin.

It is divided into pieces (I only made 3 balls, I put the rest in the freezer to use it another time).

We spread each ball in a round shape and divide it, by cutting, into 8 slices.

Place a teaspoon of magiun on the wide side of the slices and roll towards the top so that we close the magiun in the dough.

Place in the pan and place in the preheated oven over medium heat. Bake until lightly golden (I forgot about them and burned them a bit, so be careful not to do like me).

We take them out of the tray, arrange them on the plate and powder them with powdered sugar mixed with vanilla.


Video: Magic Cornet Tutorial


Comments:

  1. Cohen

    Directly on the block

  2. Wardell

    It is not joke!

  3. Tejinn

    To discuss infinitely it is impossible

  4. Brenden

    A more options?

  5. Tegar

    How curious he is. :)

  6. Voodoozilkree

    This valuable message

  7. Azarious

    Bravo, it's just a great idea



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