Traditional recipes

Cornlets with lard

Cornlets with lard

Mix all the ingredients by hand and knead a dough and gather it in a ball that you cover with cling film and let it cool for a day. (This is the secret of a dough that after baking will have the appearance and consistency "exfoliating"; if you leave it for only an hour or..two you will have a fragile dough but not similar to puff pastry)

On the floured work surface, take half the amount of dough, put the rest back in the cold, and spread a sheet, cut the straight edges then portion into squares.

Preheat the oven.

Put a piece of shit in the middle of each square and join two opposite ends of the dough square, pressing lightly (if you don't press, it comes off when baking).

Put baking paper in the tray and transfer the croissants. Bake over medium heat until nicely browned. I don't give them sugar, the shit is sweet enough.

From the rest of the dough I formed two round balls which I flattened and cut into strips as in the photo, then I rolled.

I baked like the first ones.

ps. Now ... everyone knows their oven. Let me tell you how I bake them. Set the oven at about 175 degrees, place the tray on the middle step and leave the croissants until they take on color on the sole then transfer them to the upper step, increasing the heat and letting them brown.

This is a recipe for tender donuts with lard from an old cookbook. Dessert tender cornlets with lard. This is the recipe for childhood and donuts that we love, so I have them for New Year's Eve.

They are so good that they simply melt in your mouth, good because of these ingredients. The more lard you put, the tenderer they are. The tender croissants with lard and sour cream are delicious. So the lard should be more (in proportion) than the borscht.

This is the secret of tenderness!

Fresh croissants with borscht and butter (lard, oil)

I kept seeing in the blogosphere donuts that are prepared with borscht, I thought it was something good worth trying and I stopped at the indications from the Savori Urbane blog and I did well because, in my case, I would not have managed to I spread the sheet of fragile dough without the tip of placing the dough cake between two baking sheets, lightly floured the one at the base. I am writing the quantities as in the original recipe, so that you can spread 4 sheets of 26-28 cm in diameter. I proportioned everything to 500 g of flour, I wanted less than 60-80 pieces (I got about 42) and I had to cut the dough into 3 and cut with a plate smaller in diameter.
I use ghee clarified butter instead of lard, I mixed ghee and butter with 80% fat. I consider that it is not a recipe even for beginners, my dough did not let itself be handled very easily, I had to work very quickly, because due to the heat in the kitchen the dough kept softening and I stretched it a bit thicker, about 5 mm.
The taste is worth all this exercise, it is of the best croissants, definitely from borscht, they bring something very well known from childhood. They are very tender.
The filling can be varied, but it must have a firm consistency so that it does not flow around the ends of the croissant: shit, halves of dates (I made a few here), magiun, jam berries (heat the jar and drain them in a sieve, so as not to have syrup), ground walnuts mixed with jam, etc.

I tested it here with butter, but Mya (Savori Urbane) gives us the proportion for other fat options, you can also fast them:
only lard - put 270 g
only greasy butter - put 385 g
mix: 200 g lard + 100 g butter
fasting: 270 ml of sunflower oil (instead of 200 g of lard and 100 g of butter)

Preparation time 50 minutes

Cooking time 20 minutes

Total time 1 hour 10 minutes


For the dough

  • 600 g white flour 000
  • 200 g lard
  • 100 g butter with 82% fat
  • 220 ml of bags
  • 5 g salt
  • 5 g fresh yeast or 2 g dry
  • 5 g caster sugar (for yeast) - 1 tsp
  • peel of a lemon - breed
  • 300 g shit or hard jam (or walnut with jam)

Vanilla powdered sugar

1. Grind caster sugar with a coffee grinder and cut on a bed of sugar the shit baguettes or prepare another filling, as I wrote above.

2. Sift the flour into a large bowl.
3. Rub the yeast with a teaspoon of caster sugar until liquefied.
4. Melt the lard + butter and pour the cold borsch over it, bringing it to room temperature without clotting. Grate the lemon peel and add it to the borscht.

5. Make a hole in the flour and pour the liquid mixture and the yeast. Knead only as long as it is homogenous, being a fragile dough, it does not knead much. Cover the dough with foil, put a thick towel over the bowl and let it rest for 30 minutes. It won't grow who knows what.

6. After leavening, turn the oven to 180 degrees. Spread baking paper on the worktop and flour it. Cut the dough into 4, form a ball of a quarter, flatten it in your hands, put another square of baking paper on top and spread with the rolling pin a sheet of dough about 5 mm thick, not too thin to handle the croissants at rolling. With a plate 26-28 cm in diameter cut a circle.

7. Cut by pressing with a long knife or pizza roll 12 sectors and put the shit in the wide end. You will run the cornets from the edge of the circle to the center:

8. Place them in the tray on baking paper. You will bake them for 30 minutes if the door of your old oven does not close tightly and 20 minutes in modern smart ovens.

9. Being very tender, when powdering with vanilla sugar I recommend to put them on sugar, and with a spoon to pour over the croissants from the sugar on the plate. You walk them through sugar. The dough does not contain sugar, so it is important to powder them with hope.

These are the croissants that sit on our Christmas table, suitable to be divided into packages for the souls of those in the afterlife that we love. They are very tasty.


50 g of yeast
2 glasses of milk
200g lard
7-8 tablespoons sugar
5 yolks
How much flour it contains
Lemon or orange peel

Method of preparation:

Soak the yeast with milk and then mix it with the lard that you have previously heated a little. In a bowl, add the yolks one by one and beat with the sugar, vanilla and lemon peel. Sprinkle the flour gradually, as needed, until you get a suitable hard shell.

Knead the dough well and spread a thick sheet of & frac12 cm, which you will then cut into squares. Roll each piece and arch it at the ends. Ungele lard cones with egg, sprinkle caster sugar on top, place in a pan and bake at the right heat for 30 minutes. I'm ready!

Cornlets with lard

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Young croissants with lard

Do you know what recipe was missing from the blog? Exactly the one of tender cornlets with lard!
Recipe of tender cornulete it's not just from my mother's notebook, they are made by my mother and I'm glad we manage to post them here as well.
Young cornlets it is a basic recipe that every housewife must have and everyone knows that the tenderest are the ones made with lard. Young cornlets they can be filled with shit, magic or jam. They can be small or large, as you like.
Try the recipe yourself tender cornulete.

Fresh croissants with shit dough with butter or lard

I recommend this recipe for croissants with your hand on your heart, they are so tender that they melt in your mouth, provided that the lard is of very good quality. Rating: 4.7 & # 8211 957 votes & # 8211 50 min. When I was on school holidays with my grandparents. Try the recipe for tender croissants with jam, shit, walnuts. I make them with lard or melted osanza, and I have the recipe from my husband's grandmother from Transylvania. You can also make nuts with lard from the same dough, I invite you to try the recipe. Recipes Video & rsaquo Recipes of Jamilacuisine Sweets. In a bowl, mix the lard with the salt, yolks and vanilla extract.

Add sour cream, mixing the composition well. Very tender horns with lard. These croissants are so tender that my guests devoured them almost instantly, but I stole them. A simple but extremely tasty recipe. There are no better croissants than those with lard. In a bowl, mix the lard with the flour and the milk with the yeast.

My favorite sweets were neither the cakes nor the cakes, but these tender croissants with lard and walnuts. About two weeks ago, my friend and neighbor, Ileana, brought me a homemade lard pot. Everyone has heard of the famous buttered croissants, tender with their perfect taste.

Fresh croissants with lard and sour cream & # 8211 The most beloved sweetness around the holidays or events in our lives, fine, fragrant and delicious delicacies. They are very easy to prepare, and the filling can be chosen according to tastes or what you have around the house: jam, nuts, halva, chocolate, poppy seeds.

They are perfect and next to the cup of coffee (or tea), I often prepared them for the picnic basket or the trips where the child goes, but also for the simple reason that I had a craving for something delicious, easy to prepare. I made a single tray of ctender ornaments with lard and sour cream because I had two other desserts made for that weekend. If I'm fine with time, mine are pampered on Saturday and Sunday. If I don't have time for desserts, then my mother most often prepares a simple cake with fruit or pancakes.

Fresh croissants with lard and sour cream they are indispensable for the holidays. There is no such thing as not having two or three kinds of desserts on the table. I have several recipes for donuts, so if you want to be inspired I invite you to see all donut recipes here: croissants with walnuts, with vanilla, croissants with borscht, with jam, with shit. for me the croissants fall into the category of cookies, so I invite you to see other recipes for cookies, here.

My grandmother did it during the war and immediately after the war tender cornlets with lard, flour, sugar, water and vinegar, without eggs. Sugar was hard to come by, but I understood that they managed and used it as a currency for other foods. Eggs were avoided in desserts because they were a rarity and only ended up in food. There are many recipes for cookies without eggs, I also have at least three recipes on the blog.

Well, the recipe for these tender croissants with lard and sour cream doesn't have eggs either. And great croissants come out. I think all housewives cook such croissants. Be just with lard, either combined with sour cream or croissants with butter and sour cream.

The recipe for these donuts with lard and sour cream, filled with shit, is certainly one of the most delicious and best recipes for tender cookies with a filling that can be changed, depending on the taste. You will not waste much time with their preparation.

For this reason, I leave below the list of ingredients and how to prepare it tender croissants with lard and sour cream and I wish you good luck with the cake.


120 g cold lard from the refrigerator

250 g flour + 120 g flour for the work table

1 teaspoon vanilla paste or 1/2 teaspoon natural vanilla essence

120 g powdered sugar for wallpaper

To quickly make tender croissants with lard and sour cream, filled with shit, I put all the ingredients at hand.

I melted the lard, then let it cool to room temperature. I added sour cream and vanilla paste and mixed until the composition was homogeneous.

I incorporated flour mixed with a pinch of salt. When the dough has homogenized, I wrapped it in cling film and put it in the fridge for 45-60 minutes.

If it stays too long it hardens very hard and stretches hard. If you leave it in the fridge overnight, keep it at least 30 minutes at room temperature so that it can be easily spread.

I divided the dough into 4 pieces, which I spread in a circle with a diameter of 18-20 cm. I cut the shit into rectangular pieces of the right size so that they can be covered with dough, and its edges can be glued and bent easily. From the leftover dough I made 4 more croissants.

I put the croissants in the baking tray lined with baking paper. The croissants do not swell during baking, we should not worry if they are close enough. I baked them at 180 ° C for 15-20 minutes & # 8211 depending on the oven, so that the copper is light on the bottom and white on top.

My cornets came out small to medium and finished quickly.

You can double the quantities if you prepare them for the holidays or if you have guests.

I invite you to follow me on the channel YouTube.

How to make tender croissants with lard and cream filled with walnuts, shit or magiun?

How to make a tender dough with lard and cream?

The ingredients were at room temperature. For the dough we simply mixed all the ingredients mentioned above in that section. I put everything in the bowl of the food processor and mixed for 1-2 minutes. If you work by hand, knead the composition quickly only until everything is homogeneous and the dough is bound. This tender dough does not require much kneading because we do not want to develop the gluten network in the flour (as in bread or cake). An excessively kneaded tender dough becomes rubberized and hardens after baking.

I put the dough in a transparent foil and left it in the fridge for a good hour (or overnight).

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