Mocca white chocolate muffins

That was my old dream to make muffins both with coffee and some chocolate. Of course not everything run smoothly this time. For example, take into account that if you melt sugar instead of mixing it with tlour it becomes a liquid ingredient and you have to add some extra flour. Let's say, twice more than originally presumed. Secondly, you can always ask a neighbour for... an egg. And finally, you can drop the bag of sugar while sprinkling it into the milk so anyway you have to double all the other ingredients...

Mocca white chocolate muffins

540 g flour (yeah...)
3 heaped tspns cream of tartar
1,5 heaped tspns baking soda
pinch of salt
375 ml milk
140 g brown sugar
70 g vegetable oil
100 g white chocolate chopped (or more...)
3 tspns of instant chicory coffee
1 slightly beaten egg

1. Lightly heat the milk, dissolving all the sugar and coffee and cool down.
2. Mix the sifted flour, cream of tartar, soda, salt and the chopped chocolate.
3. Add an egg and oil to the milk and combine with the dry ingredients.
4. Bake for 25 minutes at 185 degrees. Makes really large 12 muffins.

Another surprise can be that your yummy chocolate has melted completely (you just forgot that it used to happen before) which however does not affect the general reception.

And how to make a good shot if I am so impatient because of apetite?


Polish basic yeast dough. Old recipe, new exciting buns

I love the yeast dough as everyone in Poland does. It is not that difficult to make and is so versatile! Some are afraid of the rising time, unnecessarily. That is the pleasure to commune with a living organism. And to shape it into real doughnuts or to sink in some  sour rhubarb, sweet strawberries or succulent berries. Or to bake buns for an afternoon treat.

Marzipan apricot yeast buns

650 g flour
250 ml milk
40 g fresh yeasts*
100 g sugar
2 eggs
few drops of almond essence
100 ml vegetable oil
200 g marzipan, divided into 30 pieces
15 dried apricots, chopped into stripes

* Dry yeasts are also working but don't believe that all you have to do is to mix it with the flour!!! Handle them exactly as you would treat the fresh yeasts.

1. Warm the milk till tepid.  Dissolve yeast. In a bowl with sifted flour make a hole and pour in the milk. Mix with some of the flour until the mixture gets the thickness of a thick youghurt. Sprinkle with some flour, cover with a cloth and leave until frothy. 
2. Beat the eggs, sugar and almond essence well.
3. Using the electric beater (that is the cleanest way, traditionally you would use a hand or a wooden spoon) mix in the dough the egg mixture and oil. Take out onto a  pastry board and knead until smooth and flexible and then a few minutes more. Use some extra flour for kneading if necessary. Leave covered with a cloth in an oiled bowl for proofing. It needs to double the size.

4. Punch the dough and take out onto floured pastry board. Divide into four pieces, form logs of them, and divide each one into 7-8 pieces (about 40 g each). Place a piece of marzipan and a bit of apricot in the middle and close the dough over it. You can also roll it for a few seconds for a more regular shape. Place on an oiled parchment paper, facing the joint downwards. Cover with a cloth and leave until doubled the size.
5. Put to the hot oven, 180 degrees, for 20-25 minutes. Buns should be gorgeous brown, if you are not sure, check the bottom. If the bottom is fair, leave buns for some time more. It cannot be burnt, but can be really brown. 

This yeast recipe can be a base for many other cakes and buns, all you have to change is the shape. The dough itself is not too sweet so it balances well the marzipan, but for a fruit cakes you can use some extra sugar. For the doughnuts, add 1 tablespoon of vinegar when mixing the eggs with the leaven, later place a teaspoon of jam (preferably the rosehip jam) in every dough portion, stick well, leave to rise and deep-fry in a vegetable oil. We love the sweetened cottage cheese buns here. The even easier way is to roll out the dough for 1 cm, cut with a glass or a cutter circles of about 5 cm diameter, place a teaspoons of jam, fruits, or other filling on top and leaving these to rise. I also love to roll the dough thinly (about 0,5), spread it with jam, raisins, sugar and cinnamon, or whatever you have, form a Swiss roll, cut it into slices and spread the slices on a baking tray to rise.
I won't write anything else, you have to make it yourself, to play with the soft dough, to watch the proofing, to shape the small jewels, and to hold off yourself from the aroma appealing hot buns. I wait for your thoughts how you've made it.


Cenci rombs

Yummy, yummy, yummy! Another recipe from the series 'while we have no oven'. For the Fatty Thursday we have a special Polish version of cenci. We then treat ourselves with doughnuts also. This recipe is a modified version of the traditional cenci. The difference is that I use here less eggs so it is even cheaper but still very very good. This huge portion dissapeared in two days (there is much of them from this amount of ingredients). To good to deny it, hard to resist.

Cenci rombs

600 g flour
1 egg
1/2 tsp baking powder
6 Tbsps icing sugar
200-300 ml milk
1/2 l oil for frying

1.  Sieve the flour, baking powder and icing sugar onto the kneading surface.
2. Add slightly beaten egg and milk (this one gradually) and knead until smooth and  not sticking.
3. Divide into four pieces. Roll out very thinly one after another using some extra flour for dusting. Cut into small rombs.
4. Heat the oil in a heavy pan. Fry until golden on both sides. Drain on the paper towel.
5. Cool down and dust heavily with the icing sugar. The more sugar the better!!!
6. Hide well if you want to have some for later.
 I guess that this dough with less milk and no sugar would result in some quite nice home made chips. 


Related Posts Plugin for WordPress, Blogger...