Although the day of Reyes, I hope you've had many gifts, I did Roscón, they've concocted a rich walnut cakes for breakfast. Are delicious and very easy to make. The dough is really rich and nuts which are then toasts, they acquire a crisp texture and flavor and aroma. Many times simple things are very grateful and the least we are tired. I wish best for this year all the best. My love from this sweet spot. WALNUT CAKE
Ingredients:
1 / 4 kilo of flour
1 / 4 kilo
strong flour 80 gr.
butter 1 egg 1 / 4 kilo of flour
1 / 4 kilo
strong flour 80 gr.
2 dl.
milk 80 gr.
5 g sugar.
salt 5 gr. of flour improver (optional)
35 gr. fresh yeast
beaten egg for brushing
nuts and sugar sprinkles mean the end
Preparation: Mix the two kinds of flour and crumble the fresh yeast in it. Place in a bowl the flour mixture, egg, milk, lard, sugar and improver, if used. Knead a few minutes and then add the salt and knead again until you get a thin, elastic dough. Remove from bowl and shape into round loaf and let stand covered for at least 15 minutes. The time for resting the dough, divide in half and make two cakes, placing each on a cookie sheet lined with paper. Brush with egg and put half nuts. Allow to ferment until doubled in volume in a warm, still air. Once fermented brush again with egg, sprinkle with sugar sprinkles and bake in oven at 185-190 ° C for 20 minutes. Cool on rack before eating.
milk 80 gr.
5 g sugar.
salt 5 gr. of flour improver (optional)
35 gr. fresh yeast
beaten egg for brushing
nuts and sugar sprinkles mean the end
Preparation: Mix the two kinds of flour and crumble the fresh yeast in it. Place in a bowl the flour mixture, egg, milk, lard, sugar and improver, if used. Knead a few minutes and then add the salt and knead again until you get a thin, elastic dough. Remove from bowl and shape into round loaf and let stand covered for at least 15 minutes. The time for resting the dough, divide in half and make two cakes, placing each on a cookie sheet lined with paper. Brush with egg and put half nuts. Allow to ferment until doubled in volume in a warm, still air. Once fermented brush again with egg, sprinkle with sugar sprinkles and bake in oven at 185-190 ° C for 20 minutes. Cool on rack before eating.
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