Gay Cruising In Syracuse Ny

dried apricots, almonds and vanilla - the smell of Red Velvet Cake Pan


can not complain blogger eh? I would publish every four days and here I am again. And above is to provide another recipe with friends, we're here the bakers of the group of the smell of bread to acclimate the blogs with the pleasant smell that our ovens to get the prescription every month. Few days I've been a bit low in mood, I guess a lot has to do that I have my family affected by flu artichoke or ducks, or tomato .... I've lost count of what we jajajajajaja, but if for some energy find even under the stones, is to get into the kitchen and start to knead, is that it is something I love! And this recipe promised since the second one that I started with their preparation.

The responsibility for choosing this month has been Sílvia and continue with the book of X. Barriga, every time we have less to do !!!!! We have surpassed the record waiting to attack them from coming out of the oven and cool half, this time the power was so strong whiff of having my children as beasts of prey on buns blowing sink his teeth!! I can not tell if they last many days, did not arrive at noon in the kitchen, hahaha, but that's a big target of how delicious they were!! It does not take almost anything in them, and with these cold that have been installed in these lands, with a good cafelito, tea or hot chocolate taste like holy glory!! Do not forget to see the rolls of my MIGA Paula, Laura and Sílvia .!!!!!!


INGREDIENTS

* 500g strong flour 10g

*

salt 300ml water *

* 10g fresh yeast bread

* toasted almond flour 50g

* 50g diced dried apricots

* a few drops of vanilla extract *

sliced \u200b\u200balmonds

* icing sugar


DEVELOPMENT

1. In a large bowl combine flour, salt, almond meal, vanilla, yeast and water at room temperature, mixing go to integrate all the ingredients together at this point diced apricots. Shape the dough ball and let rise in a greased bowl lightly with oil for 10 minutes covered with a clean dry cloth. After that time, knead for 15 seconds and then leave it in the bowl into a ball another ten minutes. Repeat two more times, the third, leave the dough covered with clean, dry cloth in a draft-free place 45 minutes.

2. Cut servings of 80 grams each, and buns become well rounded. Brush with milk or water and coated in the slivered almonds. Place on a baking tray covered with greaseproof paper and leave covered with a clean cloth dry for 1 hour.

3. Pre-heat oven to 250 ° C, the download meter rolls at 210 ° C, spray the walls and floor of the oven with a spray of water to generate steam, cook about 15 minutes or until golden brown, once cold, sprinkle with powdered sugar.


Makes about 10 muffins, which I could only save three for the photo shoot! Do you take advantage !!!!!