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Beer sandwich bread.

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Beer sandwich bread.
Servings
8
Ingredients
Servings
8
Ingredients
Instructions
  1. Sift flour with dry yeast, add beer little by little. When you have a dough add sugar, then butter and at salt at last. Knead until you have a smooth loaf.
  2. Let it rise covered until it doubles, then knead a little and make two folds. Cover and wait 15 minutes then rotate the dough 90° on your right and fold again. do it for four times, always rotating the same direction and waiting 15 minutes before making a new fold.
  3. Put the loaf in a long and thin mould, keeping the fold down; brush with milk and spinle with seeds. Let it rest about 30 minutes then bake for about 40-45 minutes in already hot oven (put inside a small recipient with water). Wait until cold to slice it.

Eggnog liquor.

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Eggnog liquor.
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Boil the milk with half of the sugar gently stirring.
  2. Let the sugar dissolves completely then turn off the heat and let it warm.
  3. Mix egg yolks and the rest of the sugar in a bowl until they are fluffy.
  4. Add warm milk slowly mixing very well to avoid lumps.
  5. Filter the mixture with a strainer.
  6. Add vanilla seeds, alcohol and rum liquor, pour in bottles and seal them.
Recipe Notes

Store it in fridge, it will be as perfect as new for months.
You can use half rum half whisky.
With these ingredients you'll have about 1.3 gallons of eggnog liquor.

Katmer Poğaça, Turkish layered bread.

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Katmer Poğaça, Turkish layered bread.
Servings
8
Servings
8
Instructions
  1. Dissolve yeast in part of the milk/ water, mix flour, canola oil, milk or water, salt,dissolved yeast and sugar by hand or with a mixer until you have a smooth loaf.
  2. Let it rise covered in a warm place until it double.
  3. Divide the loaf in 8 pieces.
  4. Spread each part with a rollpin as thin as possible, round shaped, brush every disk and put on top layer after layer.
  5. Spread again as round as possible with the rollpin.
  6. Cut this disk in 8 triangles, close them like croissants, fill them if you want.
  7. Brush them with milk or water and let them rise again for 30 minutes.
  8. Bake in pre-heated oven at 390°F, lowered immediately it at 350°F when you put bread inside. Bake for about 20 minutes or until gold.

Triple chocolate muffins.

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Triple chocolate muffins.
Instructions
  1. Mix in a bowl all the dry ingredients, in another softened butter, milk and eggs.
  2. Combine the two mixture, melt dark chocolate and add it too.
  3. Add the chocolate drops and put dough into the muffin tin.
  4. Bake at 350°F for 20-25 minutes. Let them cold and serve.
Recipe Notes

You can add chopped wanuts inside and Whole half nuts on top to decorate as you can see in photos.

Grenoble cake, honey and walnut cake.

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Grenoble cake, honey and walnut cake.
Instructions
  1. Mix all the pastry ingredients untill you have a smooth loaf, put it in the fridge for 3-4 hours. After this time spread pastry with a rollpin and cover a round shaped pan about 8 inches diameter. Keep refrigerated.
  2. Put sugar and water into a saucepan, let it melt and caramel until gold, do not mix.
  3. When gold add the honey and hot but not boiling milk cream, mix well and add nuts.
  4. Let it warm a little.
  5. Spread the shortcrust in the tin, make the edges about 1 inch tall.
  6. Pour the filling and use pastry leftovers to make decorations.
  7. Put them on the cake and bake at 350°C for 20-25 minutes.
  8. The filling turns brown in minutes so look at it closely while baking. Wait until cold to serve.