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Ingredients for about 30 Christmas cakes:
60 g potato boiled 1 egg 500g flour 1 teaspoon of salt 35 cl of warm milk 2 baker's yeast sachets
For shaping: a little oil
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For garnish:
cherry tomatoes cut in 4 anchovies black olives pieces of ham pieces of Gouda type cheese
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Dissolve them 2 sachets of yeast with a little of 35 cl of warm milk |
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In the bowl of your robot with the blade hook, mettre the flour, potato, salt, egg and yeast diluted. |
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The dough is as in the photo; then add the milk several times.
Beat 10min average speed
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The dough is very smooth. |
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Cover with a film and place in the refrigerator 10 minutes |
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The dough has risen slightly. |
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Bake at about 35 ° up 20 30min
Pulp Christmas cakes is ready to shape.
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Cut 10cm squares with baking paper. |
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Take 25g for small Christmas cakes, flatten the dough. Put a piece of olive, tomato ham; or anchovies, tomato, cheese.
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Close the dough ball |
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Roll there between your palms. |
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Lay on the squares of paper, do the same for the rest of the dough.
Let the Christmas cakes.
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The Christmas cakes are ready! |
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Heat the oil in your fryer. |
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With a kitchen spatula place the paper with the donut on top of the oil; then the paper comes off, remove the oil.
Cook on each side, the Christmas cakes should be golden brown.
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Ask the Christmas cakes on absorbent paper. |
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a few Christmas cakes.
Trick: Prepare in advance Christmas cakes and once cooled place them in a bag in the freezer. reheat in the oven or in the microwave once thawed. for an aperitif, festive Christmas Eve!
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Here the Christmas cakes cut in half.
Dedication:
This specialty is an Italian Pugliese recipe, My dear Aunt Lucy. My cousin and I made this recipe book thanks to my Aunt Lucy.
She reminded us that the missing persons are still there thanks to revenue; whenever we eat your cakes Christmas we think of you!
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whew! I succeeded after some computer setbacks…