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Apple and raisin buns
Apple and raisin buns
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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:
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240 gr Flour
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100 ml Milk
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50 gr Sugar
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8 gr Vanilla sugar
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1 Egg
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10 gr Yeast
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50 gr Butter
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2 Apples
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100 gr Rasins
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100 ml Syrup
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1 pinch Salt
Oven temperature:
170 degrees Celsius
Instructions:
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Put the raisins and the syrup in a bowl, and let the raisins get soft.
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Crumble the yeast in a bowl.
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Heat up the milk and pour it on the yeast and stir until it is lump free. Let the yeast rest fifteen minutes.
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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.
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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.
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Peel and cut the apples in thin slices.
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Start the oven at 170degrees Celsius.
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Roll out the dough as a rectangular.
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Place the apple slices, the raisins and the vanilla sugar on top of the dough.
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Roll the dough together from the short side so you will get a big roll.
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Cut the roll in two centimetres wide slices.
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Put a baking paper on a baking sheet and place the buns on the paper.
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Brush the buns with the leftover syrup and place the buns in the middle of the oven for twenty five minutes.
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Take out the buns and let them rest.
A selection of recipes from the same country.
This recipe is from France
Kougelhopf is a dry cake which originates from Alsace in France. It has a brown outside that is covered with icing sugar. The cake is often eaten together with coffee or tea, but can be served at breakfast as well. This is the traditional recipe of the cake with raisins, but other variations with almonds, or fruits can also be found.
A classic tartiflette gratin is made with potatoes and bacon. This recipe is using the tartiflette cheese in a pie made of puff pastry rolls instead, and it is both fun and easy to prepare. If you don’t find any tartiflette cheese you can use any cheese that melts well. Can be served as a starter, appetizer or part as a buffet.
A terrine is really easy to make and resemble old traditional country food your grandparents use to serve. This one is maybe not the most common one but really delicious. It is best served cold as a starter, or a side dish together with pickles and and potatoes.
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