Azi a fost o zi foarte calduroasa. Totusi am avut chef sa gatesc si sa fac trandafiri cu alune de padure. Nu am mai facut pana acum si nici nu stiam ce reteta se foloseste dar m-am apucat sprintena de treaba.
Recunosc, m-a ajutat si Frosa, masina noastra de paine. Eu am aruncat ingredientele, ea a amestecat si a dospit. Se numeste “a munci”.
Iata ce am muncit eu! Bine…si Frosa.
Ingrediente (pentru aluat)
– 600 g faina de patiserie
– 250 ml lapte
– 200 g zahar
– 2 oua
– 50 g unt
– 2 pliculete Bourbon Vanilla
– 25 g drojdie uscata
– esenta rom
Ingrediente (pentru umplutura)– 250g alune de padure macinate
– 100 g zahar
– 50 ml lapte
Ingrediente (pentru sirop)
– 50 g zahar
– 1 lingurita scortisoara
– 1 plic Bourbon Vanilla
Ingredientele se amesteca si vom obtine crema pentru umplutura.
Today it was a hot summer day. Though I felt like cooking and to bake also dough roses with hazelnuts. I haven’t baked dough roses until now and I didn’t knew any recipe that I should use but I started to work cheerful.
I admit, Frosa, our bread machine, helped me. I threw the ingredients, she mixed them up and she yeasted the dough. It’s called “to work”.
Look what I “worked”! Well…me and Frosa.
Ingredients (for dough)
– 600 g flour for pâtisserie
– 250 ml milk
– 200 g sugar
– 2 eggs
– 50 g butter
– 20 g Bourbon Vanilla
– 25 g dried yeast
– rum
Ingredients (for filling)
– 250 g roasted hazelnuts (for filling)
– 100 g sugar (for filling)
– 50 ml milk (for filling)
Ingredients (for syrup)
– 50g sugar
– 1 teaspoon of cinnamon
– 10 g Bourbon Vanilla
The ingredients will be mixed to obtain a cream for filling.
Daca folositi metoda clasica de framantare si dospire amestecati toate ingredientele pentru aluat cu jumatate din cantitatea de faina. Se lasa la dospit pana isi dubleaza volumul dupa care se adauga si restul de faina.
Aluatul obtinut se imparte in doua. Se intind pe rand pe masa si se umplu cu alune amestecate cu zahar.
Rulourile obtinute se taie ca in fotografie si se pun intr-o forma rotunda tapetata cu faina. Nu se vor inghesui prea tare pentru a avea loc sa dospeasca.
Se baga in cuptorul preincalzit. Se scoate dupa 10 minute si cu ajutorul unei pensule se unge cu siropul preparat. Se lasa la copt pana cand suprafata trandafirilor devine aurie.
If you are using the classical kneading and yeasting method, mix all the ingredients for the dough with half of the quantity of flour. This mix is let to yeast until it doubles its volume. After that we will add the rest of the flour. The dough that was obtained is divided in two equal parts. Each one of those parts are stretched on the table (on which we have spread flour) and is filled with hazelnuts and rolled. The rolls that were obtained are cut as in the photo and will be put into a round baking tray in which we have spread flour. We don’t put the parts of dough to close because they will yeast.
The tray is put into the preheated oven. It’s taken out after 10 minutes and the syrup is put on the roses with a brush. The roses will be kept in the oven until their surface will have a golden-caramel color.
