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Jams with jam

Jams with jam

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The coffee is too late, so I invite you to tea at 5 o'clock

  • 250 g margarine
  • 250ml. buttermilk
  • 1 cube of yeast
  • 500 g flour
  • 6 tablespoons sugar
  • vanilla
  • jam

Servings: -

Preparation time: less than 90 minutes


Prepare a yeast mayonnaise + 2 tablespoons sugar + 1 tablespoon flour and leave to rise for about 15-20 minutes. Margarine, whipped milk, remaining sugar, vanilla, mayonnaise and 450 g of flour prepare the dough. The dough should not be thick, but slightly softer. Knead and leave to rise (somewhere in the heat). When it has grown and doubled in volume, divide it into 4 parts. Take each part, spread it on a lightly floured board and cut it into 6-8 parts. Put jam on each side (each according to preference), roll, grease each horn with egg. I lined the baking tray with baking paper. In the preheated oven, they stay until they turn brown. When I took them out of the oven, I made them a beautiful face with sugar syrup.

Bake fluffy croissants with cheese, jam or shit

Roll the horns starting from a smaller side of the triangle (let's call it correct: leg) and place it in the tray lined with baking sheet. Leave it to rise for another 10 minutes, then grease it with beaten egg and bake it. Bake for about 20 minutes at 180 ° and another 5 minutes at 170 °. Be careful not to pile them too hard on the tray because they will grow a lot!

Ready! The whole house knows I'm ready!

The world is already swarming around the oven waiting for the magic moment. Wait, I can't give them hot, because they are indigestible! (my great-grandmother used to tell me this in any leaven that I wanted to taste hot: your mats stick together from the hot dough).

Necessary ingredients fluffy croissants with jam:

  • 1 or,
  • 250 grams of yogurt, I used Muller, I really like it,
  • 100 grams of sugar,
  • 70 grams of butter with 85% fat,
  • 25 grams of fresh yeast,
  • salt,
  • lemon peel, washed very well before. You can give it up if you are against citrus peel.
  • 450 grams of intermediate flour,
  • 2 tablespoons milk,
  • 2 yolks to grease the croissants,
  • apricot jam, magiun, chocolate cream.

Jam recipe with jam

A dessert "like at home" are the classic jam croissants made more quickly or with care and attention by our grandmothers, since childhood. And if you like the version of fluffy fasting croissants, with nuts, chocolate, poppy seeds or shit, it can be easily adapted with croissants with the filling you like best.

An advantage of these fluffy croissants is the leavened dough that leads to their "swelling" and to the preservation of the texture, because they will have slightly larger dimensions than those tender croissants powdered with a lot of sugar. The dough will look like cake and will be malleable.

To start preparing fluffy croissants in the bread machine, you will first put those wet ingredients for the dough, then introduce the dry ones and choose the program that kneads and leavenes. But you can, of course, also make a hand-kneaded dough for fluffy croissants with jam.

Start the recipe for croissants with jam by adding in a bowl the flour, salt and dry yeast, in the middle adding a warm milk in which you have already put the sugar and eggs mixed with a fork. Add a little butter and knead with your hands until the croissant dough with jam, the traditional recipe, does not stick. If you use gluten-free flour, it may not grow as much, although it should keep its texture, the steps remaining the same.

Leave the dough of fluffy croissants with jam to rise for an hour or until the volume doubles, then it will be turned over on the worktop given with flour and spread, dividing into two sheets of dough. These will be separated, in turn, into eight equal "triangles" at the base of which will be placed a teaspoon of filling for fluffy homemade croissants. Twist the horn dough with chocolate or jam from this base to the top, keeping the end under the weight of the croissant. Put them on a tray on which you put baking paper, leaving a little distance between them because you let them rise for another 30 minutes, before putting them in the oven.

The recipe for fluffy croissants involves mixing the yolks with milk and anointing the croissants to brown them nicely on top. Put these fluffy jam croissants in the preheated oven, leaving the temperature at 180 degrees for up to 20 minutes, so that they can brown nicely. After removing, leave the beautiful croissants with fasting or sweet jam to cool in the respective tray, after which they can be consumed or stored in containers to keep their fragility.

You can adapt the recipe for chocolate croissants, fluffy croissants with walnuts or simple fluffy croissants with butter, without filling or with pastry cream. If you want fasting croissants, you will give up eggs, butter and milk and replace them with water and vegetable margarine or sunflower oil.

And if you want inspiration regarding the consumption of these fluffy croissants with chocolate, jam or other creams, although we do not think that such an unpleasant situation would arise, find out that they go very well with a glass of milk, a hot chocolate, a coffee. or a morning tea, for example.

Any idea

  • If you like it more, you can do it too Chutney's with pears in the same way. And if you don't want to waste so much time making it, keep in mind that I sell chutney packed in many units or that you can replace it with a jam or a jam of peppers, tomatoes, plums.
  • And if there is a vegetarian among the guests, the solution is to make vegetarian versions: with soy or seitan mini burgers, or with falafel (chickpea meatball or fava), for example.

Fluffy croissants with jam & # 8211 is my favorite recipe

Fluffy horns with jam I always wanted to try. I really like to cook. It's my favorite activity. Cooking It relaxes me. It helps me disconnect. I prefer to try new recipes every time. It's a real challenge for me.

Benedetta it is a real source of inspiration for me. Explain the recipes very nicely. It does not use sophisticated ingredients. Its preparations are healthy, not very "heavy" on the stomach. In addition, the end result looks very good. Her recipes are a real source of inspiration for me.

How to prepare fluffy croissants with jam:

Stage 1

Put the yeast in a little warm water. In the bowl of the mixer, put the flour with a little salt. In a smaller bowl, place the yogurt, egg, butter and sugar. Mix well and add the lemon peel. Add the yeast. Pour slowly over the flour and turn on the mixer. Let everything mix well. We will get an elastic shell, but it does not stick to the hands.

Put the dough in a bowl. Cut in a cross and sprinkle a little flour. Leave to rise for 2 hours, in a warm place.

Stage 2

After two hours, we will divide the dough into equal balls. I had 9 balls of 100-110 grams. We spread a round sheet with the twister. Somewhat round, if you get it. We put jam / chocolate on top. With the brush, grease with a little milk around the jam. Bring the top and glue it over the jam. We cut the remaining part with a knife. We roll the horn nicely. And then we give the shape of a semicircle.

Stage 3

Wallpaper the oven tray with baking paper. Preheat the oven to 180 ° C. We place the horns nicely. We leave a little space between them. Let them sit for 20 minutes. Grease them with yolk.

Put the tray in the oven, heat option up and down. Let them cook nicely for about 25 minutes. When they are browned, we take them out of the pan. We put them on a plate and let them cool.

How to make these croissants with cheese & # 8211 recipe for very fluffy and soft homemade croissants?

Yeast dough for fluffy croissants

To prepare the dough, I first melted the butter in milk and left it to cool. If the milk is too hot you will scald the yeast and it will be destroyed. I waited until the buttermilk mix was just lukewarm. I added the yeast and sugar and mixed well. On top I sifted the flour and sprinkled the salt and finely grated Parmesan cheese. It will give a special flavor to the dough.

I kneaded the dough on the robot for 5 minutes but you can also knead it by hand (8-10 min). When the dough was homogenous, I shaped it into a ball and put it to leaven (covering the bowl with a bag). The fermentation takes about 40 minutes or until it doubles & # 8211 depending on the ambient temperature.

How do you cut, fill and roll the cheeses with cheese?

On a floured countertop I spread the dough in the shape of a circle with a diameter of about 50 cm.

With a sharp knife or a pizza roll I cut the dough in half, then into quarters and then each quarter into 3 equal parts. In total I obtained 12 sectors from which I will make 12 croissants with cheese. I sprinkled the cheese in a ring on the outside.

I rolled each triangle from the base to the top. In fact, the junior helped me here, who is very happy whenever I call him in the kitchen. I placed the croissants directly in a tray lined with baking paper and left them to rise for 30 minutes (covered with plastic wrap or clean towel).


Foodblogger at Savori Urbane. #savoriurbane

In the meantime I turned on the oven at 180 ° C up + down + ventilation function (average stage for gas ovens).

After the croissants fermented nicely in the pan, I beat an egg and called the junior to grease them with a brush. Sprinkle cumin and coarse salt on top.

Jam jams, a perfect solution for breakfast

Homemade desserts are much healthier than purchased ones. If you feel like something sweet, but not necessarily a cake, you can make croissants with jam.

They are not very sweet, but the dough is fluffy, and the jam filling makes these croissants an ideal choice for breakfast. We stay just as soft for several days, so you will have something to eat in the morning, with a cup of coffee, a glass of milk or go just as well with tea.

You can use any kind of jam, & icircn according to everyone's preferences. It can be apricot, strawberry, raspberry, plum or blueberry jam. The idea is to put a sour jam.

  • 600 gr flour
  • 250 ml of milk
  • 150 gr sugar
  • two eggs
  • 50 gr melted butter
  • 7 gr dry yeast
  • a pinch of salt
  • 300 gr gem
  • two yolks
  • two tablespoons of milk

Recipes for the preparation and use of pine cones in traditional medicine

We must not forget the danger of self-treatment! What a wonderful tree yet. Here also pine cones - young and old - common treatment with pine cones applicable in the treatment of many diseases.

Comments, additions, maybe - experience of using pine cones and recipes - please express yourself in the comments. Harvesting and storage Healing raw materials are pine needles, pollen, resin, buds. The collection of the latter begins before the period of their intense growth, and this is March-April.

Dry the kidneys in warm, ventilated rooms, stirring regularly. They store dry knee ligament problems materials for two years in canvas or paper bags.

Needles are harvested during the period of clearings. Usually it is used for the purpose of healing the body fresh. As for the preparation of resin, this is done all summer. And after joint treatment with pine cones from the product, rosin and coke arthrosis of the hip joint is prepared. In May, pollen collection begins. It usually lasts three days. Pine flowers must be collected before pollen begins to crumble.

It is shaken off and passed through a sieve. The life span of pine pollen is 24 months. Domestic use This representative of conifers is widely used in the household. Pine wood very often serves as a means of heating the premises. She has excellent indicators of calorific treatment common with pine cones, so the firewood variety is considered the highest quality.

Wood processing is the production of high quality turpentine, tar and wood vinegar. But the roots of pine craftsmen are used in weaving various items of household utensils due to their strength and flexibility.

Fresh croissants with jam or magiun

Fresh croissants with jam or magiun. A recipe for simple and quick tender croissants, with generous, vanilla and flavorful filling. They simply melt in your mouth! They can be filled with jam, magiun, jam mixed with walnuts, shit, poppy seeds, coconut or chestnuts.

I have long wanted a recipe for perfect tender cornlets, to which I spread the dough very thin and then roll it over the filling, and I will obviously pass the croissants through vanilla powdered sugar. I didn't want any rubbery or too hard dough, I wanted to be able to break the croissants between two fingers.

Here you see the recipe for traditional plum magiun (without sugar) & # 8211 the recipe here.

So I set to work and experimented with this recipe, combining the ingredients until I reached the desired consistency. So, here you will see the result of my & # 8222research & # 8221. Obviously, being tender croissants, do not contain yeast, because I don't want a fluffy dough but a crumbly one and it doesn't knead much, just mix it until the ingredients are incorporated, because otherwise we risk the formation of a gluten network and we get a rubberized dough.

My dough is so fragile that, after baking, it makes & # 8222crontz & # 8221 and broke in a split second. It is exactly the consistency of the dough that I was looking for and that I share with you.

Recently I participated in a special event, together with our friends from the Integra Association, entitled "Art as a puzzle". Among other things, the paintings made by children and adults with Down syndrome from the Integra association were exhibited, under the careful guidance of Mrs. Ondina Turturica.

Because I really liked these paintings, I chose three to include in our recipes as a background. Thank you Integra for this opportunity!

From the quantities below we get about 30 croissants (about 2 trays). Butter can be used instead of butter (in smaller quantities).