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
7-8 tablespoons sugar
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
Cornlets with lard recipes: how to cook donuts with lard and the tastiest recipes for donuts with lard and sour cream, recipes for donuts with lard, returns with lard, lies with lard, croissants with yogurt, croissants with osanza, croissants with sesame, croissants with wholemeal flour, tender fasting croissants with vinegar, croissants like at home mom.
Cornlets With Lard And Shit
Christmas, Cookies, Crispbread 1 cup lard 1 cup yogurt 100 g sugar 1 sachet yeast a pinch of salt 2 egg yolks vanilla flour shit
Cornlets with lard and shit
Shit, Lard * 150 g lard * 2 egg yolks * 100 g sour cream * 1 teaspoon vanilla extract * 1 pinch of salt * flour as much as it contains * powdered sugar for powdering * shit
Croissants With Cream And Lard
Christmas, Cookies, Breadcrumbs -800 gr lard -800 gr sour cream -a pinch of salt -wheat flour -shit -sugar powder for decoration -1 egg
Christmas, Cookies, Crackers 500 gr. white flour 3 yolks 250 gr. lard 200 gr. a little salt of sour cream
Strawberry Cornlets With Plum Jam
Christmas, Cookies, Crackers 500 gr flour 1 egg yolk grated peel of a lemon 5 lg large sugar 5 lg large lard 200 gr yogurt a small jar magiun plum sugar powder
Strawberry Shortcakes With Gem
Christmas, Cookies, Crumb dough 200 gr lard (about 4 tablespoons) 460 gr white flour 2 sachets baking powder 2 tablespoons vinegar 9-10 tablespoons water plum jam filling quince jam + 150 gr vanilla powdered sugar
Christmas Poppy Cupcakes
Christmas, Cookies, Crackers 350g flour 250g lard (1 packet of butter or margarine) half a cup of mineral or regular water 1 teaspoon baking soda 1 lemon 1 salt powder 100ml milk 200g sugar vanilla essence 200g poppy seeds
Strawberry Shortcakes With Magic
Christmas, Cookies, Crackers - 900 gr flour - 300 gr lard - 3 yolks - ½ fresh yeast (25 gr) - 150 ml warm milk - 1 tablespoon sugar - 1 drop salt - cream if necessary we need: - magiun de plum - powdered sugar - 1 sachet of vanilla sugar
Jams With Jam
Christmas, Cookies, Crackers 2 cups flour, half a cup of lard, an egg, 2-3 tablespoons of sour cream, jam (instead of jam you can use diced shit, roasted walnut kernels or plum jam mixed with walnuts ground), a sachet of vanilla sugar.
Walnuts With Nuts
Christmas, Cookies, Crackers 250g flour 200g butter 100g ground nuts 70 g powdered sugar salt, almond essence.
Delicious Gourmet Croissants
Christmas, Dough, Sweets 2 eggs, 100g butter or margarine, 100g sugar, 200ml milk, 50g fresh yeast, 1/2 teaspoon salt, flour, jam
Croissants with apricot jam
Grease the dough: 45 dkg flour 5 dkg powdered sugar 12.5 dkg margarine 6 dkg lard a little salt 2.5 dkg yeast an egg yolk about 1.5 dl cold milk. I only put 1 dl of cold milk and I added 2 large tablespoons of fatty yogurt needed about.
Christmas, Cakes, Sweets 250g margarine 700g flour 300ml mineral water 150ml oil a pinch of salt 5ml vinegar magiun or shit for the powdered sugar and cinnamon filling for the finish
Christmas, Cookies, Crackers -1 kg of flour -2 cups of oil -1 cup of water -300 gr of shit -1 tablespoon of sugar -1 sachet of dry yeast -a pinch of salt -sugar powder for garnish
Horny Shit, Like Mother's Home
Christmas, Cookies, Crackers 150 ml oil 300 ml mineral water 700 g flour (a few more tablespoons) 250 g margarine 5 ml vinegar a pinch of salt shit
Rogolah, Very Fragrant Hornets
Sweet dishes, Bakery and pastry products, Christmas 250 g butter, 1 egg yolk, 1 can of yogurt = 200 ml, 500 g flour (possibly put 2-3 extra tablespoons, if needed), filling: 1 glass of ground walnuts, 1 glass of sugar, 1 teaspoon cinnamon, powdered sugar to powder the croissants.
Sweet food, Bakery and confectionery, Christmas dough: 70 g butter 100 g cottage cheese 120 g flour lemon peel filling: 1 apple a few drops lemon juice 3 tablespoons raisins cinnamon 3 tablespoons honey 30 g ground nuts
Sweet dishes, Bakery and confectionery, Christmas 1 egg 1 small glass of warm milk (about 100 ml milk) 550-600 gr. flour 1 packet of margarine (250 gr.) 1 packet of fresh yeast (25 gr.) 2 sachets of vanilla sugar
Butterflies With Butter And Susan
Salty dishes, Bakery and confectionery products, Christmas 500 gr flour 1 yolk 1/2 cube fresh yeast (25 gr) 1/2 tablespoon salt 1 teaspoon sugar 300 ml warm milk egg white butter for greasing various seeds (sesame, cumin, flax)
Christmas, Cookies, Crackers 1 cup oil, 1/2 cup water, 25 g yeast, 2 teaspoons sugar, grated orange peel, vanilla, flour, shit - for the filling, vanilla flour sugar - for finishing
Mohnkipferl - Mac Cornlets
Christmas, Cookies, Crackers ingredients: 170gr flour, very little baking powder, a quarter teaspoon grated, 90gr. powdered sugar, 1 vanilla sugar, a pinch of salt, 2 egg yolks, 140gr margarine, 70gr poppy seeds (I used ground poppy seeds).
Christmas, Cookies, Breadcrumbs 50 g melted and cooled butter, 250 g yogurt, 1 tablespoon sugar, 500 g flour, a pinch of baking powder, a pinch of salt, jam, chocolate cream or honey for the filling, vanilla powdered sugar .
Ham And Cheese Cornlets
Appetizers with eggs, Appetizers, Christmas 100g sour cream, 200g flour, 100g prick ham, 100g cheese salt, pepper, 1 egg (the ingredients in the recipe are for a small portion, respectively 25 pieces)
Cornulete With Osanza
Christmas, Cookies, Crumbly dough: * 2 eggs * 4 tablespoons sugar * 4 tablespoons oil * 4 tablespoons vinegar * 1 tablespoon ammonium * 1 kg flour * 1.5-2 glasses of mineral water * grated lemon peel, orange * cream flavors * 1 kg pork bone * 400 g flour * jam * shit
Sweet dishes, Christmas, Croissants 2 cups oil, 1 cup water, 1 tablespoon sugar (to thin the yeast), 1 cube of yeast (or an envelope if dry), flour as it contains, I did not have fresh yeast so I used dry .
Delicious Corn Shit
Christmas, Cookies, Crackers 500 gr flour, 250 gr butter, 4 egg yolks, 30 gr yeast dissolved in 4 tablespoons milk, 1 tablespoon sugar, 2 tablespoons sour cream, 1 teaspoon grated salt, powdered sugar, shit
Cheese and Maculoni
Salty dishes, Bakery and confectionery products, Christmas 1 kg. of flour, a quarter of a kg. of cheese, 5 tablespoons margarine, 6 tablespoons sour cream, (2 tablespoons ground cumin was in the recipe) poppy seeds.
Cornulete With Shit And Spices
Sweets, Fasting recipes, Christmas 500 ml oil 250 gr sugar 100 gr powdered sugar 500 ml borscht 1000 gr flour 500 gr shit 1 pc. average ball of yeast 1 tablespoon spices
Cornlets With Ham And Smoked Cheese
Salty dishes, Bakery and pastry products, Christmas dough: 350 g flour, 20-25 g yeast, 5 tablespoons oil, 150 ml milk (approx.), 1 egg, a little sugar, salt to taste - I put a teaspoon, 1 beaten egg, mixed with some water, to grease the croissants. filling: ham, smoked cheese.
Cornlets With Whole Fasting Flour
Sweets, Fasting recipes, Christmas 200ml oil 120ml borscht 7g dry yeast 1 pinch of salt 1 tablespoon natural vanilla essence 1 teaspoon vanilla sugar 200g wholemeal flour 300g white flour 000 1 tablespoon dehydrated orange peel plum plum or other fillings to taste
Cornulettes With Ham And Cheese
Salty dishes, Bakery and pastry products, Christmas - 500 gr flour - 25 gr fresh yeast - 150 ml milk - 1 teaspoon grated sugar - 1 egg yolk - 50 gr butter - 1 teaspoon salt - 200 gr pressed ham - 200 gr cheese * 1 albus * chilli flakes * cumin
Christmas, Cookies, Bread crumbs: 250 g. Margarine (I used the mixture), 300 g. Flour, a pinch of salt, a vanilla sugar, 50 ml. Mineral water. for the filling: shit cut into pieces suitable for large, or 400 g. ground nuts, 150 g. powdered sugar, 2 sachets of vanilla sugar.
Toast greased with lard
Appetizers, Jumari bread lard red onion paprika apples jumari
Lard, Water, Malai 250g malai water lard salt
Salted with cheese
Cumin, Lard 480 g flour 160 g lard 150 g grated cheese 20 g fresh yeast 1 teaspoon sugar 1 teaspoon salt 200 ml milk 1 egg cumin salt
Franzela, Lard, Pork liver water 1 kg raw bacon 500 g soric 800 g pork head 2 kg bagel 500 g onion 500 g lard 150 g pepper 3 g allspice 2 g thin matte beef salt.
Lard, Water for glues: - 400ml water - 1 teaspoon salt - 1 teaspoon sugar - 100 g lard - 2 sachets of dry yeast - flour as it contains. for the filling: - 400 g sheep's cheese - 4 eggs - 1 bunch of green onions - 1 bunch of dill - 2 tablespoons of sour cream.
Baking powder, Cinnamon, Lard 3 cups flour 200 g margarine 100 g lard 1 egg 5 tablespoons sugar 3 tablespoons sour cream 2-3 tablespoons semolina (breadcrumbs) 1 baking powder 1 vanilla sugar cinnamon lemon peel
Lamb dough in the dough
Meals, Meat dishes 500 g entrails, 2 eggs, 1 slice of bread, 1 tablespoon sour cream, 1 tablespoon chopped greens, 2 green onions, salt, pepper, 1 tablespoon lard. For the dough 1 egg, 150 g flour, 1 tablespoon of butter or lard, salt.
^ Inv ^ artita with pumpkin
Lard, Water dough: 1 cup water 1 lg sugar 4 lg oil a cube yeast 1 egg - a pinch of salt - flour as it contains (about 500g) for greased: 75 g lard for the filling: 1500 g grated pumpkin (I had in the freezer) for finishing: 1 egg
Pogacele with cheese
Poppy, Susan, Lard -500 gr flour -150 gr lard -100 ml whipped milk -300 gr cheese (150 gr cheese and 150 gr telemea) -2 eggs -1 teaspoon salt -2 tablespoons extra ground flax seeds: -seed seeds in mac -1 ou
Egg yolks, Cinnamon, Crispbread -1 kg apples -cinnamon -1 sachet of vanilla sugar -500 gr flour -150 gr lard -250 gr sugar -3 yolks -1 sachet baking powder -breadcrumbs -1 tablespoon sour cream -milk
Pogacele with leurda and cheese
Yolks, Lard, 3 egg yolks -1 larger potato -450 gr flour -100 gr lard -2 teaspoons salt -3 yolks -150 gr sour cream -20 gr fresh yeast -50 ml warm milk -1 teaspoon sugar -100 gr melted butter -crushed chopped (frozen) -100 gr grated cheese / parmesan
Crushed sheet cake
Apricot, Baking powder, Lemon 400 g sugar 700 g flour 200 lard 50 g margarine combine 150 g butter 3 eggs 2 vanilla sugar 1 baking powder 1 lemon 300 ml milk jam cherries jam apricot 70 g chocolate
Crescent with lemon (lemon cakes)
Baking powder, Vanilla sugar, Lemon 150 g lard 300-350 g sugar 6 eggs 300g flour 1 baking powder 2 lemons 1 tip dew knife salt vanilla sugar 1 glass with walnut kernels 10 cubes of cubic sugar 50 g dark chocolate
Burning sun, coffee cake
Sweets, Cakes 420 g flour 20 g fresh yeast 160 ml milk 50 g sugar 80 g lard (or vegetable lard / butter / oil) 1 teaspoon salt 1 egg grated lemon peel glaze: 2 tablespoons lemon juice, 1 cup (250 ml ) powdered sugar, 1/4 teaspoon extra vanilla essence.
Powdered sugar, Poppy, Dough vinegar: 300 gr lard 8 tablespoons vinegar 3 eggs 6 tablespoons sugar 1 sachet of quenched ammonia 7 tablespoons oil 1 rum essence grated orange peel 1.1 kg flour filling: 700 ml milk 5 tablespoons flour 1 sachet vanilla sugar 7 tablespoons sugar 2 tablespoons cocoa 1 essence.
Potato focaccia with smoked cheese and sausages
Potato, Yeast, Dough lard: 400 gr white flour 150 gr potatoes 180 ml warm water 30 gr lard 25 gr yeast 1 tablespoon olive oil salt topping: 250 gr fresh sausages 150 gr smoked cheese 2 sprigs of rosemary 3 tablespoons olive oil salt and black pepper
Greta Garbo / Zserbo cake
Glaze 200 gr lard or butter or marjoram (I did not have lard :() 150 gr sugar 2 eggs 4 tablespoons sour cream 3 tablespoons milk 1 sachet dry yeast (7 gr) 600 gr flour filling: 300 gr walnut (I put more a little but I could put more :) 150 gr.
Jerbou walnut cake
Rum essence, Eggs, Coca yolks (for 3 sheets): 600 g flour 3 yolks 200 g margarine or 150 g lard (I put 4 tablespoons lard) a cube of yeast 2 tablespoons sugar 100 ml milk filling: 500 g walnuts 8 tablespoons sugar rum essence 3 egg whites one sachet of sugar.
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).