Monday, September 22, 2008

Tulumbe

Tulumbe are kind of very sweet dessert, cakes, specific shapes..Tulumbe are one of the most loved desserts on Balkan.They are delicacy i Bosnien..
This is a recipe from my grandmother..


syrup:
750-800g sugar
5dl water

dough:
1 tablespoon sugar
5dl water
1dl oil
250 g flour
4 eggs



syrup:
1.Boil sugar and water until sugar is melted.Simmer for about 20 minutes(like syrup for baklava).

dough:
1.Boil water,oil and sugar.Reduce heat, and quickly stir in flour.Continue to stir until the mass is completely homogeneous
2.Cool just a little, and stir in eggs, one by one.Shape tulumbe with Cookie press, use the star-shaped disc.
3.Fry the Tulumbe in hot oil,until they become golden.Soak tulumbe in syrup while it's still hot.
4.Leave overnight, they are best the next day. Serve cold..

Tuesday, September 16, 2008

Hurmasice

Hurmasice is a Bosnian cookie that is soaked in simple syrup.This is my grandmother’s recipe...Enjoy

Dough
1 eggs
2dl crème fraîche
200 butter
1dl oil
1-2 tablespoons sugar
500g flour
1 teaspoon Baking powder

syrup
1l water
700g sugar



Directions:

1.Cream the butter and sugar together until light and fluffy.
2.Beat in egg,crème fraîche and oil.Gradually beat in flour with baking powder.
3.Gather the dough into a ball..Roll each ball into a small roll, 7-10cm long.
4.Place rolls 1 inches apart in greased baking pan.Bake 10 to 12 minutes in the preheated oven( 190 degrees C),or until golden.
syrup
1.Boil sugar and water until sugar is melted.Simmer for about 20 minutes.
2.Remove Hurmasice from oven and immediately spoon syrup over it. Let cool..

Thursday, September 11, 2008

Swedish Butter Cake

In Sweden, the common way of baking cinnamon rolls (kanelbullar) is to put them in individual paper cups before baking. There is however a version where the rolls are put really close to each other in a pan, resulting in a large cake. A cake like that is often called Butterkaka... This version is with a Cream Filling and This recipe is also my entry for this month event....


Dough
150 grams butter
150 mls full fat milk
50 grams yeast
1/2 teaspoon salt
150 ml caster sugar
800 grams plain flour
2 tablespoons cardamon (kardemumma)

For the "cinnamon butter" :
125 grams butter
150 ml caster sugar
3 tablespoons cinnamon


Cream Filling:
500ml milk
250ml heavy cream
1 vanilla bean, split lengthwise, seeds scraped out
6 egg yolks
1dl granulated sugar
40g cornstarch
25g unsalted butter

GLAZE:
1 cup confectioners' sugar
2 teaspoons water

Cream Filling:
1.In a medium saucepan, heat the milk,heavy cream and vanilla bean to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 10 to 15 minutes.
2.In a bowl, whisk the egg yolks and granulated sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain.
3.Whisk in 1/4 cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture, reserving the empty saucepan.
4.Pour the mixture through a strainer back into the saucepan.
5.Cook over medium-high heat, whisking constantly, until thickened and slowly boiling.Remove from the heat and stir in the butter. Let cool slightly.
6.Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming.
Dough:
1.Melt the butter in a saucepan, and add milk. Heat to lukewarm/finger warm.
2.In a large bowl, crumble the yeast and add a little of the butter/milk liquid. Stir the yeast in until it becomes a smooth paste. Then add the rest of the liquid.
3.Add the sugar and the salt. Add the flour and the cardamom.
4.Knead the dough by hand or with machine, knead until smooth and elastic, about 5-8 minutes.
5.Place a damp tea-towel over the bowl and leave the dough to rise, for about 30-40 minutes.
6.Divide the dough into two. Roll out each part to a large rectangle.Spread each with softened butter and sprinkle with sugar and cinnamon.
7.Roll each rectangle into a tight roll, starting at the long edge, and cut each roll into about 10 pieces.
8.Place in greased baking pans, cover and leave to proof for 45 minutes.During this time pre-heat your oven to 210-220 degrees.Beat the egg with a 1/2 tsp of water, and brush this carefully on the buns.
9.Make a small Thumbprint in the center of each bulle/buns, using your thumb , and fill the hole with cream filling .
10.Bake at 200*C for 25 to 35 minutes or until golden brown..Let cool.Combine glaze ingredients;drizzle over bullar/buns.....