opcje binarne bonus na start Another month has gone by and it is time for another round of Five a Month. This will also be the last round for this year and I must say, I am so happy and thankful to have found such nice fellow bloggers to start this great challenge. So far we already had three rounds and I thought that I would take this opportunity to show you what we did so far. It is amazing how many different dishes can come up out of 5 random ingredients.
http://acps.cat/wp-content/uploads/2015/02/121028-DIARI-ARA-Perdre-la-por-a-parlar-del-Su脙炉cidi-2.jpg In September our ingredients were Nectarines, Marzipan, Almonds, Vanilla and Raisins and I made some Nectarine Marzipan Pastry Roses. In October we had my most favorite round so far with some great ingredients like Pumpkin, Cinnamon, Cardamom, Honey and Pecan. I decided to make some Pumpkin Waffles with Honey Cinnamon Syrup. In November we had Brown Sugar, Pistachios, Chocolate, Vanilla Custard and Berries and I went already very Christmas-y and baked some Stollenkonfekt.
enter For December we had the following ingredients given: Chestnuts, Cinnamon, Hazelnuts, Maple Syrup and Apples. I was making a yeast wreath containing a delicious sweet chestnut paste, chestnut and apple pieces topped with maple syrup and chopped hazelnuts. We had it for Brunch with my parents and we all enjoyed it so much. I baked it inside my Dutch Oven, but you could also just pop it onto a baking sheet and bake it like that. It will hold it form somewhat better in a round oven dish, though.
click here Make the yeast dough and roll it out to a big square. Add the chestnut puree, the chopped chestnuts and the apple. Roll it up and cut lengthwise in half. Keep them together at one end. Fold them over until the end, then combine the two strands. Fold it into a wreath and either lay it inside a round oven dish or on a baking plate lined with parchment paper. Add some syrup and chopped nuts on the top and bake until golden.
http://documentalqueridowatson.es/pizdyhov/10919 I hope that you will like it and have a look at the sites of the other bloggers to see what they made with those 5 ingredients 😉 Carina from RasperySue, Laura from Coalhearted, Tanja from FrauZuckerstein and Julia from Maxulia. In Januray we have decided to bake something savory, I am already curious what the other bakers will come up with. I will not participate as I will be on vacation in Januray 😉 More about that soon!
ATTENZIONE! dispense per imparare il trading gratisption - Dunque è una truffa? Si tratta di un broker sicuro ed affidabile o è una truffa? Leggi prima di Iscriverti! Happy Christmas
http://www.techhelpnumbers.com/font/3159 Love, rebecca
- 450g Flour
- 1 Tsp Cinnamon
- Pinch of Salt
- half fresh yeast
- 50g Butter
- 50g Caster Sugar
- 250 ml Milk
- 1 Egg
- 1 Egg Yolk
- 2 Apples
- 6 Chestnuts, cooked
- 6 Tbsp Chestnut Paste
- 1 Tsp Cinnamon
- 2 Tbsp Brown Sugar
- A handful of chopped hazelnuts
- Maple Syrup
- Brown Sugar
- Combine the dry ingredients in a bowl
- Melt the butter and add the milk to it, this will cool the whole mixt
- Beat the egg and the egg yolk and add it to the melted butter and milk and whisk everything together
- Add the wet ingredient bit by bit to the dry ones and using a dough hook let it knead for at least 5-10 minutes until the dough gets smooth and elastic
- Wrap with clingfilm and let it raise for an hour or so until doubled in size
- Flour your working surface and knock out the air of the dough and roll it out to a square
- Spread the chestnut paste on top of the rolled out dough and sprinkle with some cinnamon and brown sugar
- Chop the apples and the chestnuts and distribute over the dough
- Additionally: Sprinkle some brown sugar over the filling.
- Roll the dough up carefully
- Once rolled up, cut the string in the middle, leaving one end together (_see pictures_)
- Carefully braid the two strains til the end of the dough and press the end together.
- Butter and flour an oven-proof dish and carefully put the braided string into a circle in the dish
- Sprinkle it with a handful of chopped hazelnuts and sprinkle a little maple syrup over it.
- Finish it by adding a handful of brown sugar
- Bake it in a pre-heated oven at 180°C for about 40 minutes or until golden and firm to the touch