These bagels are traditions Poznań. Once baked only 11 November, St Martin's day. Now you can eat every day. Definitely not the easiest croissants, it occurred to me to do. But bagels are strongly, for which it is worth the hard way. They are not so difficult, what laborious. The dough for no, it gets like puff pastry, or rolls with butter, cool it, rolls, cool it… and so several times. It takes a little time, but I'll tell you, that it is worth. I ate croissants often true Marcinski, straight from Poznan, and I see no difference. I'll probably immodest, I say, that can easily be compared with the original.
- 1 * glass of warm milk
- 30g of fresh yeast
- 3 yolk (2 egg whites will be needed to ground poppy)
- half a teaspoon of vanilla extract (I did not add)
- 3,5 glass (250ml) of flour
- 3 tablespoons of sugar
- pinch of salt
- 3 tablespoons butter (ca 50 g)
- 200g soft butter to rolling
Sift flour into a bowl, make a hole in it, Pour the crushed yeast, Pour a tablespoon of sugar and half of the warm milk. Overwhelm a small amount of flour so, in order to create consistency of thick cream. Allow the solution to podrośnięcia. Whip egg yolks with the remaining sugar and vanilla extract to the light and fluffy. Dissolve Butter. All the ingredients added to the solution and to form a smooth, the dough. Ready-made dough covered with plastic wrap and refrigerate for 1 hour. After this time, remove the dough and roll out into a rectangle about the size of 45x25cm (short side will be the basis for). 200g soft butter, cut into slices and place on the rolled out dough, then evenly spread. 1/3 make the dough inside and cover it with the other cake, in order to, created by 3 layer. Press dough, rotated by 90 ° and gently roll the rectangle. Re-apply as for the first time, wrap in foil and place for the next hour in the refrigerator. The whole process of rolling and folding again 3 times. After placing the last wałkowaniu and put the dough in the refrigerator overnight. Remove the dough from the refrigerator to the 20 minutes before baking.
- 350g of a white poppy
- 100g of marzipan
- 3/4 cups granulated sugar
- 150g walnuts
- 100g blanched almonds
- 70g of dried figs (I gave 3)
- 70g pitted dates
- 3 tablespoons candied orange peel (omitted, I do not like)
- 3 tablespoons thick sour cream
- 2 egg whites
- 4 oblong biscuits, crushed to crumbs
- egg beaten with 1 tablespoon milk for brushing croissants
- 1 glass granulated sugar + 1 teaspoon lemon juice + hot water (the icing)
- chopped walnuts or almonds for sprinkling ( Krokant nutty for me, I did not want to chop nuts)
Mak, figs and nuts scalded with hot water (all in separate vessels). Leave on 30 minutes, drain and drain well. Mak, nuts, figi, double dates and almonds ground to a fine sieve. Rub marzipan mass mixer with powdered sugar and 3 tablespoons of cream. To add grated mass parties ground poppy seeds with nuts and raisins, all the time mixing at low speed. Add biscuit crumbs, chopped orange zest and mix well. Beat egg whites until stiff, add to the weight of straw and gently mix. The mixture should be dense but should be easily spreadable.
Roll out the dough into a rectangle measuring 65x40cm and cut along the long side of the 2 of. Each the resulting strip cut to 8 triangles. Spread the filling, leaving a small margin on all sides of the triangle. Edge of the triangle put on weight poppy, to make an incision in the middle, then roll croissants, wrap corners underneath. Ready croissants arranged on a baking tray lined with baking paper, leaving big gaps between them, cover with a cloth and leave to rise for 90 minutes.
Croissants spread with beaten egg with milk. Bake at 190 ° C for 20 minutes. Bagels should be pretty blush. After baking translate into box, do frosting and still warm polukrować. Sprinkle with chopped walnuts or almonds.
*1 my glass = 250ml
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