Croissants

Ingredients:

• 10.58 OZ (300 grams) of flour
• 6.35 OZ (180 grams) of water
• 0.88 OZ (25 grams) of butter
• a pinch of salt
• 2.12 OZ (60 grams) of sugar
• 0.53 OZ (15 grams) fresh yeast or dried slow rising
• 8.82 OZ (250 grams) of butter for the stripping
• 1 egg for brushing final
• 6.35 OZ (180 grams) jam

Time: -
Oven: 428°F-356°F 
Cooking time: 5+10 minutes 
Difficulty: difficult

Fig.2

Fig.1

Dough:
Mix flour, water, sugar and yeast in the planetary with the hook knead for 5 minutes, add salt and butter and continue to knead for 10 minutes or until the dough is elastic and not sticky. Wrap in plastic and refrigerate for 4 hours, or even overnight.

After this time take the dough and roll it out to a thin sheet (fig.1), take the stick of butter cold from the fridge, sprinkle with flour and place it between two sheets of plastic wrap.
Spread with a rolling pin forming a layer as wide as the sheet of dough, along 2/3 of the same and thin (fig.2). Place the rectangle of butter thus obtained in the fridge covered with foil. 

1

 
Take the dough from the fridge and put on the rectangle of butter to cover it for 2/3, fold the dough over the butter and overlap free dough on this, the portion of dough covered in butter.
At this point turn the dough 90 degrees, making sure that the open end is on your right.
Spread this mixture "stuffed" with butter and cut a big rectangle with the short side facing you. Bent toward the center first the bottom and then the top, turn a further 90 °, cover with foil and put it in the fridge for 40 minutes.

2

 
Take the dough from the fridge, roll out a rectangle with the short side in front of you, about 1 cm thick and repeat the folds: bent toward the center of the bottom and then the top, turn a further 90 ° (open side always at your right), cover with foil and put it in the fridge for 40 minutes. Cover with plastic wrap and put it in the fridge for 40 minutes.

3

 
Take the dough from the fridge, roll out a rectangle with the short side in front of you, about 1 cm thick and repeat the folds: bent toward the center of the bottom and then the top, turn a further 90 ° (open side always at your right), cover with foil and put it in the fridge for 40 minutes. Cover with plastic wrap and put it in the fridge for 40 minutes.

At this point, take the dough and roll it out into a long and narrow rectangle, about 1 cm high.
With a knife cut into triangles and make a cut of 1 cm and 1/2 around the center of each base.
Place in the center of each triangle a spoonful of jam and sprinkle lightly.
Roll up the croissants for keeping the two edges of the base and make sure that the tip remains below, incurvateli slightly.

Line a baking tray with the appropriate paper and position the brioches thus formed, taking care to leave them at a certain distance, because they will rise again for 3 hours.
Once you have spent the last 1 leavening brush them with beaten egg.

Bake in oven at 220 ° C for 5 minutes and then lower the oven to 180 ° C and continue cooking for 10 minutes.
And now yum yum!

See the recipe in printable PDF

Bagel

The Bagel (בייגל beygl) is a leavened dough, in the form of a big ring, boiled briefly in water and then baked. I followed, with some variation, the recipe found on the number of March 2013 of "La cucina italiana".
Once you are ready I have stuffed some of them with ham and salad, others with a tuna sauce and mayonnaise with the addition of tomato slices.

Ingredients for 12 bagels:

Poolish:

• 1 cup of flour
• 1 cup of warm water
• 1 teaspoon of dried yeast or ¼ cube fresh

Dough:

• 1 cup of flour “manitoba”
• 1 cup of flour
• about 1 glass of water
• 1 tablespoon vegetable oil
• 1 teaspoon of table salt

Finish:

• various seeds, I used sesame, sunflower and flax
• salt

Time: Depends on the rise
Oven: 200 ° C
Cooking time: 25-30 minutes
Difficulty: medium

Prepare the poolish the night before: mixing the water with the flour and baking powder until the mixture is quite liquid. Cover and allow to stand for the whole night away by currents, I put the bowl in the turn off oven.
The next morning the dough has formed bubbles on the surface and will be increased a little. If you do not have time to prepare the poolish or you forgot, start here, with the only trick to double the amount of yeast.

For preparing the dough, pour into a bowl or in a kneader flours, the oil and the poolish and mix by adding water little by little, until it will form a elastic ball. Add the salt, that if you want you can also use as a finish at the end. Knead vigorously. Then formed a long strip of dough and roll it up, then repeating the process in the opposite direction for some time, this makes the dough more elastic. Put the dough in the bowl and let rise in the oven turn off, with only the light turned on and a pot of hot water for 45 minutes.

After the interval forming a roll of pastes and cut into 12 parts. With each roll you close to form a ring, and you'll place on a plate lined with wax paper, leaving a little space between each roll.
Replace the pan in the oven for 30 minutes towards the end of the time put on the fire a pot with water and boil.
Once leavened from the oven, switch to 200 ° C, meanwhile, which heats throw in boiling water for 2-3 bagel once for 2 minutes, turning once and drain them with a skimmer, after which place them on a damp cloth.

Prepare a saucer seeds mixed or saucers several different seeds and press over bagels boiled in water, place on a baking tray lined with baking paper and sprinkle with salt. Bake in oven for 25 minutes, until golden brown.
After they have cooled stuffing to taste with ham, salad, tuna, eggs .... and enjoy!

See the recipe in printable  PDF 

Orange cake

Today we're making a cake light and easy to prepare. Great for breakfast, it is a base which can also be coated with chocolate or icing for a preparation more sophisticated.

Ingredients

• ½ cup sugar
• 2 egg 
• 4 oranges juice 
• ½ cup vegetable oil
• 2 cups flour
• 1 cup of cornstarch
• 2 tablespoons powdered sugar
• Butter for greasing

Oven at 350° F

Time: 10' + 40'

In a bowl mix the egg and sugar and stir vigorously until it forms a froth.
Add oil, flour. cornstarch and orange juice.
The dough should be smooth enough.
Butter a baking pan 20 cm with zipper.
Spread the dough.
Bake at 350° F for 20 minutes, cover with baking paper and continue cooking for another 20 minutes or until a toothpick inserted is dry.
Let cool in pan and sprinkle with powdered sugar

  

See the recipe in printable PDF