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Croissants with walnuts and cinnamon

Croissants with walnuts and cinnamon

Let's get ready:

Put the yeast with the sugar and warm water in a cup and leave it for 5 minutes until it starts to turn sour. If it makes a mess, it means that the yeast is active

We prepare the crust as follows:

In a bowl, mix the flour with the sugar, salt, milk and oil and add the dissolved yeast. Mix well. At first the crust will stick to your hands but as we knead it will become compact and elastic. At this point, we put it in a place away from the current and let it rise for about an hour.

After it has grown, I put it in the fridge for about 30 minutes to become maneuverable

Meanwhile, prepare the butter for kneading (the 120 grams that I did not put in the dough).

Cut the butter into thicker slices and place it between 2 baking sheets. Using a spatula, spread the cold butter until it reaches a size of about 20cm / 10cm. Careful: the butter must be cold in the fridge and during rolling it will reach room temperature, but it must not be soft.

Take the dough out of the fridge and spread a sheet 30cm by 15cm, or larger than the butter we spread.

Put the butter in the center of the sheet and bring the edges of the dough from side to center covering the butter completely, first the right and left sides then top and bottom.

Once again, spread the dough (with the folds on top) and then put it in the fridge for 30 minutes.

Take the dough out of the fridge and fold it this time in 3, bringing the first side to the center, then the second side to the center, covering the first, thus forming a kind of letter, a newer model.

Put the dough in the fridge again for 30 minutes and repeat the folding process 2 more times.

When we have finished folding, we stretch a sheet about 50 cm long and about 30 wide, as long as we can stretch it, but not thinner than 5 mm.

Cut triangles with a knife and grease the croissants with the next one filling: melt 100 gr butter in the microwave, heat it more than you melt it, then mix with 2-3 teaspoons of sugar and 1 teaspoon of cinnamon. Separately grind about 200 grams of walnuts, which we lightly brown in a Teflon pan.

Grease the triangles with the mixture of butter and cinnamon then sprinkle with ground walnuts and roll the croissants as much as we can, pulling when we roll the large base of the triangle towards us. This will form more layers.

Wallpaper a tray with baking paper and place the croissants with the tip inwards. if we leave it on top, they will bend and unravel during baking!

Mix an egg yolk with 3 tablespoons of milk and grease the croissants then put them in the hot oven at 200 ºC (400ºF) and bake them for about 15 minutes until nicely browned.

We do not leave the croissants unattended or we do something else in the meantime to forget about them, because they bake in a record time and we risk burning them

And voila, my croissants, which were beaten by the wind! without exaggeration, but they are so good that they melt in your mouth!

I recommend making double the amount of flour, I only made 300 gr because I didn't know how they would turn out, but only 12 croissants came out and it's worth making more…

I look forward to it and you will not regret this delight!

Good appetite!

If you like it, share it with your friends!


For the dough:
250g flour
120ml warm water
A pinch of salt

For syrup:
2 liters of water
A dusty salt
300g old
3 tablespoons honey
Shaved bark from a lamiae
2 vials of rum essence
2 sachets of vanilla sugar
200g walnut kernels

Method of preparation:
We need walnut kernels, which we put in a tray lined with baking paper, which we put in the oven, over low heat, for about 10 minutes.

After the walnut kernels have browned very lightly, we take them out of the oven and crush them (not too hard) with a rolling pin.

We put the peel of a lemon on the small grater.

In a bowl put flour, add a pinch of salt, water and mix everything until you get an elastic dough, which does not stick at all by hand.

The surface on which the martyrs form, must not be floured (the dough came out very well for me, it was not sticky at all, as such I was able to work it very easily.). We take the very small pieces of dough, each one separately, we roll them between the work surface and the bridge of the palms until we obtain a roll of approximately 7cm and thin. From the roll obtained, form a circle, then wrap it in the shape of 8.

We put all the obtained martyrs on a sheet of paper until the next day.

The next day, after they have dried, we can prepare them.

In a saucepan put 2 liters of water, add caster sugar, vanilla sugar sachets, a pinch of salt and bring to a boil.

When the water starts to boil, add the martyrs to the pan and let them boil until they soften (I boiled them for about an hour). During boiling, stir from time to time in the pan so that the martyrs do not stick to each other.

When they are cooked enough, add honey, grated peel to a lamiae, rum and walnut essences and mix. If you like cinnamon, you can also add cinnamon, I didn't say I wouldn't kill myself for it. Martyrs cooked in this way can be served both hot and cold.

Cozonac with cinnamon and walnuts

This sweet bread it has a unique taste. Cozonac with cinnamon and walnuts, some prepare it with cinnamon, sugar and raisins, others prepare it only with sugar and cinnamon, others, as I did and I prepared it with cinnamon, sugar and walnuts.

Regardless of the filling option you choose sweet bread Fraged will always remain in your memory and you will long for it whenever you remember & # 8230. The filling, the fluffy dough is only part of the strengths cake, & # 8222 the icing on the cake & # 8221 being the caramel crust that is formed when baked.

I won't go into too much detail, I'll leave it to you to try this recipe sweet bread then please come back with impressions & # 8230 Image with cake I didn't manage to do the whole thing because as I took it out of the oven it ate hot quickly even if it was burning our fingers and mouth & # 8230 cake intreg & # 8230.

Cozonac dough ingredients with cinnamon and walnuts:
700 g white flour,
3 egg yolks,
25 g fresh yeast,
250 g sugar,
1 teaspoon salt,
150 ml water,
150 ml of milk,
50 g melted butter,

Cozonac filling ingredients with cinnamon and walnuts:
300 g sugar,
3 tablespoons ground cinnamon,
200 g ground walnuts,
200 g melted butter,

Preparation Cozonac with cinnamon and walnuts:
Mix the milk with water and heat it slightly. In 100 ml we put 1 teaspoon of salt and 1 tablespoon of sugar then we dissolve in it the fresh yeast. We put the flour in a bowl and make a nest in the middle in which we will pour the mayonnaise with the dissolved yeast.

Mix with a little flour to obtain a slightly thicker pancake-like composition and leave it in a warm place to rise. After it has risen, add the rest of the sugar, the melted butter, the egg yolks and the rest of the liquid. We will get a softer dough than the usual one for cakes, but don't be afraid, start kneading until the dough comes off your hands.

Cover and leave the dough to rise until it doubles in volume. Meanwhile, while the cake is fermenting, mix the sugar, ground walnuts and cinnamon in a bowl. Melt 200 g butter and let it cool a little. After the dough has risen, turn it over on the work table sprinkled with flour and spread it by hand as thin as we can.

Sprinkle it with the filling mixture and sprinkle it with plenty of melted butter and then fold the dough from top to middle and bottom to middle as in the image below.

After we folded the dough once we sprinkled it again with the filling mixture, we sprinkled the surface again with melted butter and now we folded from right to left to the middle and then from left to right, also to the middle.

Sprinkle again with the filling, sprinkle with the rest of the melted butter and now we will roll the dough in the form of a stick. The resulting cake roll will be placed in a round ceramic bowl, greased with butter and left to rise for about 30 minutes in a warm place.

After it has risen, grease the cake on top with egg and put the dish in the preheated oven until the cake is nicely browned (for me, the baking lasted about 60 minutes).

In a corner of the oven we put a metal cup in which we put the water that will evaporate during baking. In the first 20 minutes we will bake the cake on high heat then we will reduce it to a minimum (the baking time differs from oven to oven, I gave the times when I baked the cake.

Guide yourself by the color of the cake after the first 20 minutes, after the toothpick test, etc.). You can test with a toothpick and when the dough no longer sticks to the toothpicks you can take the cake out of the oven.

Baskets with walnuts and cherries with meringue & # 8211 made of tender dough with lard

Baskets with walnuts and cherries with meringue & # 8211 made of tender dough with lard and a meringue mixed with walnuts. They also enter the chapter & # 8222 childhood memories & # 8221. I don't think there's anyone who doesn't remember them. They were made with a cherry, but I always liked to have plenty of cherries, at least about 4-5 berries.

The basket of tender dough, sour cherries and walnut foam (or why not & # 8211 almonds) make these baskets of cherries and walnuts so beloved. In summer I prepare them with fresh cherries and in winter I use frozen cherries, from compote or sour cherry. How tasty are the alcoholic cherries! & # 8211 see here how we do it close to home.

Grandma made the dough with lard but you can also use greasy butter with min. 82%. It is very important NOT to knead the tender dough because it becomes rubbery and hard.

A simplified version of these baskets with walnuts, meringue and cherries would be Figaro cake which is made on the tray & # 8211 instead of the jam layer put a lot of cherries & # 8211 recipe here.

From the quantities below it results approx. 24 baskets with walnuts and cherries with meringue.

Method of preparation

Apple cake

Peeled apples are given through a large grater. Mix the dry ingredients flour, semolina, powder

Cheese croissants

In a bowl, mix the cheese with the soft margarine, add the egg, baking powder and flour and knead.

Preparation Apple pie and cinnamon

Mix baking powder and vanilla sugar with flour, then margarine, vinegar and water. Knead well and refrigerate for an hour. Meanwhile, prepare the apples.

We peel the apples and grate them on a large grater. We put them in a pot on the fire with the sugar and we mix continuously until they soften and the juice decreases, when they are ready we take them off the fire and we mix them with finely ground walnuts and cinnamon.

Divide the dough into 2 and spread two sheets. Put one sheet in the tray, put the filling, and then put the other sheet on top. Put in the hot oven. We try the sheet when it's ready. It is a very good dessert in Lent. Serve with pleasure!

Cozonac flower with walnut and cinnamon it is fluffy, delicious with a beautiful presentation. The cake is superb and very tasty and can quickly go on the list of recipes holiday cake.

The good thing about such a cake is that you don't need a knife. Simply break a petal and you will discover a fluffy, fragrant and fragrant cake.

This cake is perfect for breakfast, with a cup of milk next to it!

The filling for this flower cake with walnuts and cinnamon it is the simplest, it does not require eggs or milk. If you want you can fill the flower cake with other fillings: finely chopped shit, jam, nutella, chocolate, cheese, poppy seeds.

Cozonac sunflower I put them, so I can distinguish it from other flower cake recipes prepared by me: flower cake with shit or flower cake with apples, walnuts and cinnamon.

The way of assembling, cutting and twisting the flower petals was inspired by the book & # 8220Patiseria de acasa & # 8221 & # 8211 Recipes from Taste of Home experts.

In the book it was called & # 8220 coffee cake with walnut and maple & # 8221. The measures have American units and I don't know why they never came out, although I did the conversions like a book. Therefore, I prepared my mother's old cake recipe and only borrowed the idea of ​​modeling.

If you don't have a favorite cake batter recipe, I recommend my recipe for cake with 3 yolks, for it is easy. Knead the dough only until it no longer sticks to your hands. In maximum 10 minutes it is ready.

I usually slam the dough a few times, which helps me speed things up. Gluten is released and the dough becomes smooth, homogeneous, elastic. The dough grows better at a temperature of 26-30 ° C, but there are also dough recipes that leaven in the cold, such as dough for syrup cozonac (also known as drunk cake).

After you have prepared the dough and let it rise until it doubles in volume, keep a little dough and the filling for the middle of the flower, divide the dough into three equal pieces using a scale. This way the sheets you will spread will have the same thickness.

If you want to see how it is done cozonac flower I invite you to read the preparation explained step by step below.


For the countertop
500 g flour (I used Grania flour)
200 ml of warm milk
25 g fresh yeast
175 g sugar
3 yolks
60 ml oil
40 g melted butter & # 8211 greasy butter 80%
1 teaspoon grated orange peel
1 vial of vanilla essence

For the filling
200 g ground walnuts
100 g old powder
1 teaspoon grated cocoa powder
1 teaspoon cinnamon powder

For the beginning I prepared the mayonnaise: I put the yeast with a spoonful of sugar and a spoonful of flour in a cup, I poured lightly warm milk to cover them, I mixed a little to dissolve them, then I let them leaven around for 10-15 minutes, until it doubles or triples in volume. I put the yeast over the flour mixed with sugar and a pinch of salt and mixed the composition a little.

I added the yolks, orange peel, vanilla essence, melted butter, oil (we can only use melted butter 90-100 g) and finally the rest of the warm milk, which I gradually poured.

I kneaded the dough very well for about 10 minutes, then I let it rise in a warm place until it doubled in volume. During this time I mixed in a bowl all the ingredients needed for the filling.

When the dough has risen (after about 1 hour) I broke from the dough a small piece for the middle of the flower (about the size of a table tennis ball), and I divided the rest into 3 equal parts. I also kept 1 tablespoon of the walnut composition with cinnamon. I stretched 3 perfect circles, the size of the tray in which I was going to bake the cake (with a diameter of 26 cm). I put the first sheet of dough in the tray lined with baking paper, and on top of this I arranged a layer of walnuts mixed with powdered sugar, cocoa and cinnamon (half the amount). I put the second sheet, and the filling and then the third sheet.

In the middle we put a little cinnamon nut and cover it with a small piece of dough kept and spread in a circle. With scissors I cut the layers of dough to the circle that forms the middle of the flower and I twisted them, taking care to glue the ends of the petals a little.

I baked the cake in the preheated oven at 180 ° C for 40 minutes (depending on the oven the time may be different from 30 to 50 minutes). I covered it with a baking sheet when it started to brown.

Optional: 2-3 minutes before removing it from the oven you can grease it with a beaten egg yolk with 2 tablespoons of milk and leave it uncovered. It will be more glossy. I didn't grease it, I preferred to powder it with sugar.

Have appetite and growth at work!

Croissants with walnuts and cinnamon - Recipes

Posted by Violet Postolache on January 29, 2014 in sweet dough rolls pastry recipes with walnut cake recipes | Comments: 12

It's snowing outside like in fairy tales and it's warm and good in the house. and it smells nice of walnuts, cinnamon and fresh dough. What could be more beautiful? This roll made our day cheerful, the children really liked it and they hardly endured breaking it and eating it, they would have admired it indefinitely. For the assembly method, I started from the idea here, only I proceeded a little differently


for the dough:

500 gr flour
200 ml of milk
50 gr butter
2 eggs
7 gr dry yeast
50 gr of honey

for the filling:

300 gr walnut kernels
100 gr sugar
1 tablespoon cinnamon Kotanyi

3 yolks
3 tablespoons milk
50 ml water
50 gr sugar

Method of preparation:

Dissolve honey, butter and yeast in warm milk. We mix them and add eggs then flour, little by little. Leave to rise until it doubles in volume. If you opt for the bread machine version, first enter the liquid ingredients and then the solid ones as provided in its manual.
Pour the dough on the floured work table and knead until you get a compact ball that no longer sticks to your hands and has the consistency of plasticine.

We spread two sheets of suitable thin oil that we grease with beaten egg yolk with milk. Mix the ground walnuts with the sugar and the bark and then sprinkle on the entire surface of the sheets. The amount of sugar and cinnamon can vary depending on everyone's tastes.

Roll the dough sheets tightly until you get two rolls that you cut in half.

With a very sharp knife we ​​will cut the rolls obtained in some not very large triangles.

Wallpaper the round shape (32 cm in diameter) with baking paper and start assembling the roll. We place the triangles on the edges in the direction in which we cut them. Then we place a row with the corners resulting from the cutting, all in the same direction. In the middle I placed the edges of the rolls standing, thus having the appearance of roses.

Grease the entire surface with beaten egg yolk with milk. If you have country eggs, I recommend using them, the coil will look much more beautiful.

Bake on medium heat until nicely browned. While it is hot, grease the whole surface with syrup prepared from sugar water.

It is very good hot but also cold with a glass of milk.

How do we prepare the recipe for snails with walnuts and cinnamon?

The first step is to prepare the dough.

Heat the milk a little and put the yeast over it. Stir until smooth then add egg, butter, sugar and salt.

In the obtained mixture we put the flour in a few portions and we start kneading.

At first we can use a spatula then we start kneading by hand.

The dough should not be very hard, but should not stick to your hands.

If necessary we can add 2-3 tablespoons of flour.

After kneading, cover the dough with alligator foil and leave it in a warm place for about an hour, it should double in volume.

After leavening, place the dough on the floured table and spread a sheet with a length of 43 cm and a width of 25 cm using the foil.

Grease the sheet with the 4 tablespoons of butter, and sprinkle the mixture of cinnamon, sugar and walnuts on the entire surface.

Roll the dough like a roll and then cut into 12 equal parts. We take each piece and flatten it a little and then put it in a tray lined with baking paper.

We will do the same with the rest of the remaining pieces. After we have finished arranging the snails in the tray, cover them again with cling film and leave them to rise for at least 30 minutes.

When the snails are leavened, grease them with butter and put them in the preheated oven at 170 degrees Celsius.

Leave the tray in the oven until the snails turn golden.

We can serve them both hot and cold, they have a sensational aroma. They are fluffy and tasty, they will definitely not stay for the next day.

From the above ingredients we get 12 snails with cinnamon.

I highly recommend this recipe, it's worth a try.

Snail recipe with cinnamon and walnut

The recipe and the pictures belong to him Oana Branescu, blog contributor Good appetite, recipes with Gina Bradea.

Cinnamon rolls

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

Retata de cinnamon rolls or cinnamon rolls is an extremely popular and popular in the United States. However, it has become extremely appreciated in Romania, as well as in Romania pancakes. Who doesn't like a hot and delicious roll made from a cake-like dough and flavored with butter and cinnamon? The cheese cream icing is usually added on top of the rolls. I omitted the icing because I don't like desserts that are too sweet, and the sugar in the filling is enough from my point of view. Of course you can glaze them to your liking.

I once again made the recipe for cinnamon rolls, at the beginning of the channel. But because the recipe was old, and the filming and presentation left something to be desired, I wanted to come back with a new version. Especially because you've been asking me for strength many times. The dough is simple and easy to make, you just have to knead it well so that it is no longer sticky. You can do this manually, as I did or with a mixer that has the option of kneading. After the dough has risen, it should be greased with a layer of butter mixed with brown sugar and cinnamon.

You can also use white caster sugar, but brown sugar has a slightly caramelized taste that goes perfectly in this recipe. In addition to these ingredients, you can also add ground walnuts, almonds or chocolate. You can even make a salty version, of course excluding sugar. These rolls with cinnamon or cinnamon rolls it is very easy to cut with a very sharp knife. This way the dough will not crush and cut easily. You can also cut the rolls with a thread that you put under the dough cylinder, cross it and pull so that it cuts the dough.

After you have cut them, leave them to rise again so that they double in volume and grow into one another. The best part is when you open the rolls, and the wonderful aroma floods the whole kitchen. As I told you, you can glaze them with honey, chocolate or glaze with cream cheese, but as such they are amazing, both hot and cold with a cup of tea, coffee or hot chocolate. I sincerely hope you try this recipe for cinnamon rolls and enjoy them with your loved ones.

Video: Ιδιαίτερη Ζύμη!!! Ρολάκια με ζάχαρη και κανέλα-Amazing Cinnamon rolls-Live Kitchen (January 2022).