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These buns have a fun name and are easy to do. These are typical French buns that you find at the bakery shops. In French they are called "Escargots (Meaning snails!) aux pommes et raisins". You can serve them with a coffee in the afternoon or maybe eat them for breakfast during the weekend.
Ingredient List for 8 servings:
240
gr
Flour
100
ml
Milk
50
gr
Sugar
8
gr
Vanilla sugar
1
Egg
10
gr
Yeast
50
gr
Butter
2
Apples
100
gr
Rasins
100
ml
Syrup
1
pinch
Salt
Oven temperature:
170 degrees Celsius
Instructions:
Put the raisins and the syrup in a bowl, and let the raisins get soft.
Crumble the yeast in a bowl.
Heat up the milk and pour it on the yeast and stir until it is lump free. Let the yeast rest fifteen minutes.
Mix the flour, sugar, and salt in a bowl and pour it in the bowl with the yeast and milk and stir together. Add the egg and stir one more time.
Add the butter and work the mixture in to a firm dough. Let the dough rest in the oven without the heat for one hour.
Peel and cut the apples in thin slices.
Start the oven at 170degrees Celsius.
Roll out the dough as a rectangular.
Place the apple slices, the raisins and the vanilla sugar on top of the dough.
Roll the dough together from the short side so you will get a big roll.
Cut the roll in two centimetres wide slices.
Put a baking paper on a baking sheet and place the buns on the paper.
Brush the buns with the leftover syrup and place the buns in the middle of the oven for twenty five minutes.
Take out the buns and let them rest.
A selection of recipes from the same country.
This recipe is from
France
This is a perfect and easy recipe for home made baguettes. They get soft on the inside and crispy on the outside, like real baguettes from the bakery. The dough need to rest for 10-12 hours before you can cook them.
These are small Alsatian Christmas cookies with a chewy inside and a slightly crispy outside. They taste vanilla and almond and resemble small snowballs in the shape and color. You can prepare them a month before Christmas, keep them in a thin box covered with baking paper and they will still taste newly baked.
This is a homemade Alsatian tarte flambée made in an wood-fire oven according to ancient traditions. A tarte flambée was made from the the bread dough leftovers by farmers wives. The farmers had the tarte flanbée for lunch the day after out in the fields. It is tradition to eat it with the hands folded together, and of course tastes delicious !!
MyCookingPlace.com, your favorite place to share your homemade recipes, and find inspiration for easy
and homemade recipes from around the world.
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