This post concludes the chapter "yeast" started this week ... with a little 'sad actually because the day after I have made these photos are the thieves entered the home and among other things also took away my camera ... sob, sob ...
short, I left this post for last because it was my favorite and I will not let me ruin this completely ugly people!
Sorry for the outburst, and then go back to the serious stuff! As I said
500 grams of flour manitoba
3 eggs 180 g sugar
a teaspoon of salt
grated lemon rind 130 g butter at room temperature
milk as needed for kneading
I worked for a long time the ingredients until dough is smooth, I formed a ball, engraved cross and left to rise (the usual things, in short)
I then took a piece of dough, I stretched out with a rolling pin to form a rectangle with a thickness of about 1 cm (even less) and I distributed on the surface of cherry jam. I then roll the long end to form a long narrow roll. I cut into thick slices about 2.5 cm and I laid out on the paper muffin cups. I put the cups in the muffin pan, I let it rise for half an hour and bake at 200 ° C for 15 minutes scarce.
To check the area (always best not to overdo it, cook too mean to harden) I used the old method of stick: if inserting it in the candy comes out without batter stuck and almost dry it is ready!
To decorate I used a grain of sugar to make jam when that comes out is still liquid, so they stick well.
If you have done so much, though, and do you plan to keep them a few days, consider that the grains of sugar in contact with the jam tend to melt and are no longer so beautiful ...
Obviously with all the dough that comes out will make many more rolls, I preferred to use some and freeze the other to use it further on ....
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