All ingredients must be at room temperature.
In a cup put dry yeast, a teaspoon of sugar and 2 teaspoons of flour and mix them adding 100 ml of warm milk (take from the above quantities). Cover with a towel and leave to rise for about 10 minutes.
Sift the flour into a bowl, add salt and lemon peel, then make a circle in the middle and pour the leavened yeast. Knead by hand, gradually adding warm milk mixed with sugar. Add eggs and finally melted butter and oil. We finish kneading when it doesn't stick to our hands.
Cover and put in a warm place away from drafts for about 1 hour and a half.
During this time we prepare the filling. Put the peaches cut into small pieces together with the sugar and put them in a bowl on the fire and let them boil, add the starch dissolved in a little cold water and let it boil until it thickens. Remove from the heat and let cool.
When it has cooled a little, add the ground walnuts and cinnamon and mix well.
Divide the leavened dough in two and in turn spread a sheet on the work table lined with flour.
Grease each sheet in turn with the above filling and roll. With a knife with a thin blade, cut slices about 2 cm thick and place them in a tray lined with baking paper.
Leave it to rise for another 10-20 minutes, then grease it with egg yolk and put it in the preheated oven over medium heat for about 20 minutes.
Remove from the oven and powder with powdered sugar.
Fluffy snails with walnuts & # 8211 perfect next to a cup of tea!
In a larger bowl add: warm water, sugar, yeast, lemon peel, salt and vanilla. Stir vigorously for about 2-3 min.
Gradually add flour and mix, we will get a dough suitable for consistency.
Add the oil and knead until incorporated.
The obtained dough is leavened (in a warm place), about 30 minutes, until it doubles in volume.
Place on the work table, knead for 1 minute then leaven again for another 30 minutes.
Separately prepare the filling: ground walnuts are mixed with rum, syrup and cocoa essence.
Put the dough on the work table greased with oil and spread it in a rectangular shape, sprinkle the filling and roll tightly.
Using a sharp knife, cut the roll into 9 pieces & # 8211 snails.
We place them in a tray lined with baking paper and leave them to rise for another 30 minutes.
Walnut snails bake at 180 C for 30 min.
After baking, let them cool then powder them with vanilla flour sugar.
If you use fresh yeast, wake the yeast in a little warm milk and sugar.
Mix the yeast with the flour, then add the rest of the warm milk, butter, yolks, sugar and salt. Knead well until you have a nice and elastic dough, which no longer sticks to the walls of the bowl.
Remove from the bowl and knead lightly on a floured surface. Cover and let rise for about 40-45 minutes.
Meanwhile, mix the walnuts with the powdered sugar and make sure you have butter at room temperature.
Spread the dough in a rectangle about 3 mm thick. Grease it well with butter and spread it over the walnut mixture.
Roll carefully and cut into 16 equal pieces.
Put the snails in a tray lined with baking paper or greased with butter and powdered with breadcrumbs or ground walnuts.
Let the snails rise for about 20 minutes and then bake them at 170 degrees.
After about 30 minutes, remove the snails from the oven and pour over them the heated milk and mixed with sugar. Put the tray back in the oven for another 15-20 minutes, until the snails are browned.
When they cool a little, you can separate them and serve. It keeps very well even after cooling, but in our country they did not last more than two days.
Snails with walnuts and peaches - Recipes
Method of preparation:
* To start we prepare the dough:
1. Put all the ingredients in a bowl, except the cream.
2. We start to knead vigorously by hand and gradually add a little cream. We continue to knead and put a little cream, until, at the end of kneading, we get a fragile dough, at the same time elastic, non-sticky and very homogeneous.
3. Divide it into two pieces that you wrap and let cool for 30 minutes.
*Now we prepare the filling.
1. Put the walnut in a bowl together with the sugar, essence and apple puree.
2. Mix with a wooden spoon until we get a hard, homogeneous paste.
6. Place the stuffed peach on a plate and continue to fill the rest of the peach pieces.
7. When we're done, let them cool.
* Assemble the cake
1. Wallpaper a 30/22 cm tray. with waxed paper.
2. Remove the dough from the cold and unroll it from the foil.
3. Lightly dust the table with flour and start spreading with the rolling pin a sheet of dough that has the size of the tray in which we make the cake.
4. Place the sheet in the tray and powder a very thin layer of semolina on top of it.
9. When finished, put the tray in the oven on medium heat for 35-40 minutes, or until the cake is golden.
Preparation Cake with yogurt and peaches
Syrup a little half of the biscuits in the compote juice, place on a tray and put the cream prepared as follows: whip the cream well, add the yogurt and gelatin soaked in the compote juice according to the instructions on the envelope. Put sliced peaches and the rest of the biscuits over the cream. Decorate with whipped cream and peaches.
Try this video recipe too
How to prepare cake with peaches and coconut:
Separate the egg whites from the yolks.
In a bowl, whisk the egg whites with the sugar.
Gradually add the yolks.
Incorporate flour previously mixed with ground walnuts, flour and baking powder.
Divide the dough obtained into two equal parts.
Bake the two countertop sheets one at a time or at the same time if you have two similar trays.
The countertop sheets are ready when they pass the toothpick test.
I prepared them one by one, in a tray measuring 20 x 20 cm lined with baking paper.
While the top sheets are baking, prepare the top with coconut.
Mix the egg whites with the sugar.
Add coconut, cornstarch and baking powder.
Pour the composition into a tray of the same size in which you baked the countertop sheets.
Bake for a few minutes.
For the cream, mix the pudding powder with cold water according to the instructions on the envelope.
Mix the yolks with the flour and butter.
Put in a saucepan, and when it reaches boiling point, add the pudding powder dissolved in water.
Boil stirring constantly until the cream thickens.
Remove from the heat and add diced peaches.
I used peaches from the compote.
If you use fresh or frozen peaches, you must boil them a little to soften them.
Place the first sheet on the counter and evenly distribute half of the peach cream.
Place the top with coconut and distribute the rest of the cream.
Place the other countertop on top.
Decorate the cake with icing made of melted chocolate in a bain-marie mixed with a few drops of oil.
Beigli with Nuca
The best and most beloved cake that is prepared every year in our country is this Hungarian cake, Beigli with Nuca. It's that thin cake with a lot of walnut or poppy seed filling. Beigli with Walnut, or as many know it as Baigli, is a Hungarian cake that is prepared especially in Transylvania. If you haven't tried this Baigli yet, I highly recommend you do it.
In the following we present you the recipe for Beigli with walnut and in VIDEO format
You can find other delicious cake recipes by clicking on the titles in the images below.
- Cozonac Leopard
- Cozonac Szekler- Kurtos Kalacs
- Cozonac slices with cinnamon
- Cozonac Stuffed Puffs-Fonott Kalacs
Dough ingredient & # 8211 Beigli with Walnut
600 g flour
200 g lard
2 egg yolks
15 g of fresh yeast
200 ml of milk
1/4 teaspoon salt
100 g of sugar
From the given quantities you get dough for 3 small twists.
Filling Ingredients & # 8211
400 g ground walnuts
5 tablespoons sugar (or more depending on how sweet you want the filling)
grated peel from 1 organic lemon
100 g raisins (optional)
200 ml of hot milk
Filling ingredient & # 8211 Beigli with poppy seeds
100 g mac
6 tablespoons sugar
150 ml of hot milk
grated peel from 1 orange
Other ingredients for greased
1 egg white
Prepare the dough & # 8211 Beigli with Walnut
In the flour we put the lard with which we work well until we obtain a sandy composition. We add the salt and the sugar. The yeast is dissolved in 200 ml of milk at room temperature. We also put the egg yolks in the milk and mix.
Add the prepared milk as above to the flour mixed with lard and work the composition until it becomes homogeneous. The dough obtained is divided into 3 equal parts. Wrap each piece in foil and leave to cool for 1 hour.
While the dough is cold, prepare the fillings.
While the dough is cold, prepare the fillings.
Preparation Beigli Stuffing with Walnut
Ground walnuts mix with 5 tablespoons sugar, grated lemon peel and raisins. Heat 200 ml of milk and pour over the walnuts. Stir and set aside.
Mac Stuffing Preparation
The poppy seeds are ground together with the sugar in the coffee grinder. Add the grated orange peel and mix 150 ml of hot milk. Put it aside.
Remove the pieces of dough from the cold and spread them in a rectangular shape to a thickness of about 3 mm. The walnut filling is divided into 2 equal parts. On the spread dough we put a part of the filling with walnuts and we spread it in such a way as to leave the dough free on the edges about 1 cm. On the 2 longer parts, fold the dough over the filling and start to twist the twist not too tightly. We do the same with the rest of the remaining dough.
The twists thus formed will be greased with egg yolk and put the tray back in the cold for 30 minutes until the yolk, when touched by hand, does not stick to the finger. Remove the tray with the baigli twists and grease again with the yolks. Let it rest in the cold for 20 minutes.
Meanwhile, turn on the oven to heat to 200 degrees Celsius with heating up and down with ventilation.
Now we will take the tray out of the cold and we will grease the twists with egg white. This time we will leave the tray with the twists at room temperature for about 30 minutes to leaven. After they have rested in the heat, each twig will be pricked on top with a wooden prick.
When the oven is hot, bake the cake pan for 35-40 minutes.
Remove from the oven and leave to cool until the next day wrapped in a kitchen towel over which we will pull a bag. the next day you can cut beautiful slices of Baigli.
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Snails with cocoa
Preparation of cocoa snails:
We put the flour in a bowl. Heat 250 ml of milk lightly and dissolve in it the salt, sugar and yeast, then add it to the flour together with the 2 eggs. Knead until the dough comes off the edge of the bowl, then add the 2 tablespoons of olive oil, continuing to knead for another 10 minutes. Leave the dough to rise until it doubles in volume. On the work table sprinkled with a little flour we turn over the leavened dough, we work it a little to get the air out of it, we roll it in the form of a stick and we divide it into 10 equal pieces and we give them the shape of balls. Let the 10 pieces rest for 15 minutes.
Prepare the filling until the dough rises.
In a saucepan, melt the butter and then add the sugar and cocoa. Leave on the fire until smooth. Set aside and leave to cool.
During this time the dough has risen. Each ball will be stretched into a rectangle with a thickness of about 2 mm (to be lighter, the thickness of a knife blade). Each strip of rolled dough will be greased with the filling composition described above, then we will roll tightly on the longer side, thus obtaining a baguette. We start to twist the obtained wand in the shape of a spiral and we will place the remaining end under the formed spiral. Place the spirals, snails in a tray lined with baking paper and leave them to rise for 30 minutes. During this time we turn on the oven to heat it up. Each snail, after the leavening time has passed, will be greased with melted butter, after which we put the tray in the oven until the snails will brown nicely.
Peaches with yogurt and walnuts
Good ideas come when you step out of your comfort zone. That's how it was yesterday, the excessive heat made me discover this wonderful yogurt cream. I needed a good dessert that didn't involve fire or too much movement in the kitchen. I opened the fridge and started to move my "wheels". That came out, from which I concluded that it is up to us to potentiate even the most uncomfortable situations, such as heatwave.
I used walnuts to make the recipe more accessible, but you can make it with pistachio + pistachio oil, with almonds + almond oil. you got the idea. Don't limit yourself to using it only for fruit, it also goes next to a slice of cake or pandispan, next to a slice of fruit tart, over pancakes (maybe filled with banana and walnut?).