هذه المخبوزات المليئة بالفاكهة – نسخة مصغرة من المفضلة الإيطالية التقليدية في عيد الميلاد – يتم خبزها في أكياس ورقية بنية أصغر بقليل من حجم حقيبة الغداء ، مما يجعلها مثالية لتقديم الهدايا.
المصدر: مارثا ستيوارت ليفينغ ، كانون اﻷول / يناير ١٩٩٣
These fruit-filled pastries – a miniature version of the traditional Italian favorite at Christmas – are baked in slightly smaller brown paper bags than a lunch bag, making them perfect for gift giving. Source: Martha Stewart Living, December/January 1993. Makes 3 small loaves. Ingredients: 1/3 cup warm water, from 100 to 110 degrees, 2 packages active dry yeast, 4 cups all-purpose flour, 1/2 cup warm milk, 2/3 cup sugar, 4 large eggs, 1 large egg yolk, 1 teaspoon vanilla extract, 12 tablespoons (1 1/2 sticks) unsalted butter, 2 cups dried and moistened fruit, zest of 1 lemon, zest of 1 orange, canola oil, for the bowl, three 3 3/8-by-7 1/2-inch brown paper bags, 2 tablespoons unsalted butter, melted, for the bags, 1 large egg yolk mixed with 1 tablespoon heavy cream, for egg wash. Directions: 1. To make the sponge, heat a small bowl by rinsing it with hot water. Pour in the warm water, and sprinkle package 1 of the yeast over it. Let stand until the yeast is dissolved. Add 2/1 cup of the flour, cover with plastic wrap, and let double, about 30 minutes. 2. Sprinkle the remaining package of yeast over the warm milk. Let stand until dissolved. 3. Mix the sugar, eggs, egg yolk, and vanilla together. Mix in the milk-yeast mixture. Add the sponge, and stir until well incorporated. 4. In the bowl of an electric mixer fitted with the paddle attachment, mix the butter and remaining 3 1/2 cups flour until crumbly. Slowly pour into the egg mixture, and beat on high speed for 3 to 4 minutes, until the dough is elastic and forms long strands. Fold in the fruit and zests. Turn the dough into an oiled bowl, then cover with plastic wrap, and let rise in a warm place until doubled, from 2 to 3 hours. 5. Fold down the bags to form a 3-inch cuff. Brush inside and out with melted butter. 6. Turn the dough out onto a lightly floured board and knead several times until it shrinks. Divide the dough into three
27.04.2023 @ 06:52
These fruit-filled pastries – a miniature version of the traditional Italian favorite at Christmas – are baked in slightly smaller brown paper bags than a lunch bag, making them perfect for gift giving. Source: Martha Stewart Living, December/January 1993. Makes 3 small loaves. Ingredients: 1/3 cup warm water, from 100 to 110 degrees, 2 packages active dry yeast, 4 cups all-purpose flour, 1/2 cup warm milk, 2/3 cup sugar, 4 large eggs, 1 large egg yolk, 1 teaspoon vanilla extract, 12 tablespoons (1 1/2 sticks) unsalted butter, 2 cups dried and moistened fruit, zest of 1 lemon, zest of 1 orange, canola oil, for the bowl, three 3 3/8-by-7 1/2-inch brown paper bags, 2 tablespoons unsalted butter, melted, for the bags, 1 large egg yolk mixed with 1 tablespoon heavy cream, for egg wash. Directions: 1. To make the sponge, heat a small bowl by rinsing it with hot water. Pour in the warm water, and sprinkle package 1 of the yeast over it. Let stand until the yeast is dissolved. Add 2/1 cup of the flour, cover with plastic wrap, and let double, about 30 minutes. 2. Sprinkle the remaining package of yeast over the warm milk. Let stand until dissolved. 3. Mix the sugar, eggs, egg yolk, and vanilla together. Mix in the milk-yeast mixture. Add the sponge, and stir until well incorporated. 4. In the bowl of an electric mixer fitted with the paddle attachment, mix the butter and remaining 3 1/2 cups flour until crumbly. Slowly pour into the egg mixture, and beat on high speed for 3 to 4 minutes, until the dough is elastic and forms long strands. Fold in the fruit and zests. Turn the dough into an oiled bowl, then cover with plastic wrap, and let rise in a warm place until doubled, from 2 to 3 hours. 5. Fold down the bags to form a 3-inch cuff. Brush inside and out with melted butter. 6. Turn the dough out onto a lightly floured board and knead several times until it shrinks. Divide the dough into three