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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
Choucroute is a traditional dish from Alsace in France, and it is a winter dish because it is rather heavy. You boil the sauerkraut with dry white wine and goose or pork fat, and then served together with sausages, salty meat, and potatoes. This recipe is not a traditional one because it do not have any ham or Strasbourg sausages, instead the choucroute is served with merguez and Montbéliard sausages to give it a bit stronger taste.
This is a popular variation of the traditional tarte flambée, you add some cheese on the top to give it a grated taste, and is usually served as one of the last one of the meal. Tarte flambée comes in many variations but the most popular ones are the classical one, forestière and the gratinée.
A typical cheesy dish to eat in the winter, made of potatoes, bacon, reblochon or a camembert cheese, and onions. To spice up the dish you can pour some white wine in the dish, and then serve the same wine to the dinner.
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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Here some ideas of frog hamburger, snake shaped baguette, monster sandwiches, and much more.
Here some ideas of frog hamburger, snake shaped baguette, monster sandwiches, and much more.
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