23 December 2016

Little Christmas Cakes (recipe from my Mom) Mini panes de Pascua






The last recipe before Christmas.
I have other recipes ready but I have not put them because I prefer make Christmas recipes.

It's a Christmas cake my mom always does.
 This year she is very tired so I told her I  could make  it.
 The recipe gives for two medium breads, but I made one bread and seven small ones  and they were  really good and smell delicious.

It is  a really ancient recipe that was given her from  a friend many years ago.


I garnish them  with  white glaze and marzipan leaves  and candied cherries.

I whish you all my friends a really Merry Christmas !!











Ingredients


1 kilo all purpose flour (or five cups of 200 grams)
250 grams butter
6 eggs
1 cup of white sugar
25 grams fresh yeast
1/2 cup candied fruits
1/2 cup corinto raisins
1/2 cup golden raisins 
100 grams chopped waltnuts
1 cup  brandy or rum
1 teaspoon cinnamon
1 teaspoon ginger
1/ teaspoon ground cloves
1/2 teaspoon nutmeg
1/2 cup of milk 




Method 

In a bowl put all the raisins and  candied fruits  and mix with brandy  or rum and let them soak about all night before.

Butter 2 round cake pans. Line bottom- with parchment cut to fit, and butter parchment.

Heat in the microwave 1/2 cup of milk with cinnamon, nutmeg, clove, and ginger. Mix well and heat for a few minutes.
Set aside.

 Make a nest with the flour in the cupboard of the table ..
Add the sugar, butter, eggs,   fresh yeast (already dissolved in warm water, )mixed  and  finally add candied fruits and chopped nuts.
Make two balls and put in  round mold cake  or one big and others litte ones
Finally beat  one egg and some milk and brush the cakes before go to  oven.


Prehat oven to 180°c  (350 F) 

Bake about 1  hour and 15 minutes  or until a toothpick inserted into the center of the cake comes out clean.

You can decorate  with glaze and some candied fruits.













print recipe


En español

mini panes de Pascua















15 December 2016

Lebkuchen cookies (traditional German Christmas cookies) Galletas alemanas de Navidad










In all these crazy times when I can I love to make some treats for Christmas.
Here other  classic recipe from German.
Lebkuchen is German for ginerbread. These are soft and delicious cookies made with honey, almonds and marmalade.


Merry Christmas !

Source :One acre Vintage home










Ingredients


Lebkuchen cookie

1/2 cup honey
1/2 cup  white sugar
2 tablespoon butter melted
2 eggs
3 tablespoon orange marmalade
1/2 tsp baking powder
1/2 tsp baking soda
2 cups all purpose flour
1 1/2 tsp ground ginger
1 1/2 tsp ground cinnamon
1 tsp allspice
1 tsp cardamom

Glaze

1 1/2 cup confectioners's sugar
2 tablespoon water
1 tablespoon lemon  juice


Method

Blend all wet ingredients together;
honey, butter, eggs, orange marmalade and  white sugar.

Add all dry ingredients and spices to combined wet ingredients and beat until smooth.
On a greased cookie sheet, spoon out cookie dough with tablespoon.

Preheat oven to 180° (350° F)   and bake for 8/10 minutes until are golden pale.
Let cool on wire rack when bakes.Cookies will be soft.                                                                                                 

Glaze

Combine all and whisk until smooth.
Add more or less sugar until you reaches desired consistency.

Print recipe here

       









En español

Galletas alemanas de Navidad









9 December 2016

Spiced stollen Plait (Trenza de Stollen con especias) Christmas recipes









About Christmas



Finally I made a recipe especially for Christmas times !!
I have others stollen recipes (because I love it) and you can find in my label : Christmas recipes

This stollen recipe from the traditional German sweet yeasted fruit bread which is delicious in Christmas, serve thickly sliced for breakfast brunch or with a cup of tea.



Source : BBC good food









Ingredients

140 g mixed dried fruit (I used raisins, dried cherries and others dried fruits)
4 tablespoons brandy or dark rum
225 ml milk
3 tablespoons clear honey
85 grams butter cut into cubes
500 grams strong plain flour  plus extra for dusting
10 g. sachet fast action dried yeast
1/2 teaspoon nutmeg finely grated
1 tsp groun cinnamon
1 tasp mixed spice
1 large egg beaten, plus 1 to glaze
zest 1 lemon
zest 1 orange
oil for greasing
300 g marzipan handful flaked almonds
icing sugar for dusting



About marzipan you can buy in stores or make your own
(This year for first time I made my own marzipan  if you want look  in Delicious Magazine)


Method  

1. Put the dried fruit in a bowl with the brandy or rum, cover with cling film and microwave in high for  1 minute.
Set aside to cool while you make the dough.

2. Pour the milk and honey into a pan and heat untilthey just come to the boil, then remove from the heat, add the butter and set aside to cool a little, swirling now and then to melt the butter.
Meanwhile mix the flour, yeast, spices and 1/2 tsp salt in a large bowl.

3. When the milk has cooled to body temperature, pour into the flour bowl. Add the egg and zest, and mix together with a spoon, then with your hands, until the mixture comes together as a dough. If it's a little sticky add a little extra flour.

4. Tip out onto your lightly floured work surface and knead for 10 minutes or until smooth and elastic.
Transfer to a clea, lightly greased bowl, cover with greased cling film and leave to prove for 2 hours or until doubled in size.
You can put the dough in the fridge for up to 2 days at this point, just bring back to room temperature before continuing.

5. When the dough has doubled in size, tip out onto the work surface and knock out the air bubbles. Knead in the soaked fruit.

6 Roll the dough into aq square, roughly 40 x 40 cm, then cut into 3 long strips.
Break the marzipan into 3 balls, the roll each to the same lenght as the strips of dough.
Put 1 marzipan sausage on top of each strip of dough, then pinch the sides of the dough together to encase the marzipan  - so you have 3 long sausages of marzipan -filled dough. Flip the dough over so the seams are  underneath, then  pinch the 3 ends together.
Tightly plait the dough, pinching together to seal when you finish.
Place the plait on a baking tray lined with baking parchment, tucking the ends under for a neat finish.
Cover loselu with a sheet of cling film, leave to prove for 30 minutes.

7. Heat oven to 180°c.
Uncovcer the plait brush with the beaten egg and sprinkle over the almonds .
Bake on the middle shelf of the oven for 30 minutes until golden brown and coolked thrugh.

















EN ESPAÑOL

Trenza de stollen con especias












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