Chimney cake and a yummy Spanish Pastry: THE DARING BAKERS’ AUGUST, 2014 CHALLENGE
Marcellina in Cucina
Marcellina in Cucina
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Ingredients

  • 1 hour Cook time
  • 20 minutes in oven if you using roast function
  • Ingredients
  •  
  • For the dough
  • 1¾ cups (8½ oz) (240 gm) all-purpose (plain) flour
  • 2¼ teaspoons (1 packet) (7 gm) active dry yeast OR 2 teaspoons instant yeast OR 14 gm (½ oz) fresh yeast
  • 2 tablespoons (1 oz)(30 gm) sugar
  • 1/8 teaspoon (3/4 gm) salt
  • 1 large egg, room temperature
  • 3 tablespoons (1½ oz) (45 gm) melted butter
  • 1/2 cup (120 ml) milk, lukewarm temperature
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  • Preparation time
  • 15 minutes, first rise: 2 hour, second rise 1 hour Baking at 15-20 minutes
  • Ingredients
  • Dough
  • 2½ cups (10½ oz) (300 gm) all-purpose (plain) flour
  • 2¼ teaspoons (1 packet) (7 gm) active dry yeast OR 2 teaspoon instant yeast OR 14 gm (½ oz) fresh yeast
  • 1/2 cup (120 ml) warm water
  • 1 large egg
  • ½ teaspoon (3 gm) salt
  • ¼ cup (60 ml) (2 oz) (60 gm) granulated sugar
  • 2 tablespoons (30 ml) olive oil
  • 7 tablespoons (110 ml) (3½ oz) (100 gm) butter, softened
  • Confectioners’ sugar/icing sugar/powdered sugar for dusting
  • Olive oil/canola oil for greasing bowl and work place.

Instructions

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