Baigli cu gem si nuca

Pentru cine nu ma cunoaste inca, eu sunt Brindusa. Brandusele sunt niste flori delicate, care vestesc venirea primaverii odata cu ghioceii. Prin urmare, azi e ziua mea. Una din cele 3 pe care le am, pentru ca pe langa ziua de nastere mai port si numele unui sfant. As putea spune ca sunt norocoasa, pentru ca primesc felicitari (si uneori si cadouri) de 3 ori pe an :)))

Nu am facut tort, de data asta, ci o prajitura care imi aduce aminte de Mami, bunica din partea mamei. Ea a adus reteta din Ardeal, de unde a venit cand s-a casatorit cu bunicul, in Muntenia. O facea la fiecare Craciun si Pasti. Pentru mine este prima oara, pentru ca pana acum nu am indraznit. Bunicii ii iesea perfecta, asa ca am asteptat pana abilititatile mele in ale coptului s-au dezvoltat indeajuns.

Bunica ii spunea Corn, dar mai apoi am aflat ca e reteta de baigli cu gem si nuca. Se face in tava de cozonac, iar aluatul e mai mult un aluat fraged decat un aluat de cozonac. Merge foarte bine ca desert la masa de Pasti, dar si la o cafea sau cu un pahar de lapte.

Baigli cu gem si nuca

Ingrediente:

  • 600 g fainapentru patiserie sau cozonaci
  • 300 g unt taiat cubulete, moale
  • 4 galbenusuri
  • 200 – 250 ml lapte caldut
  • 25 g drojdie
  • 120 g zahar
  • 1 lingura vanilie
  • 180 g nuca macinata amestecata cu 150 g zahar
  • 400 g gem de prune sau orice gem mai tare

Mod de pregatire

  • Amesteca drojdia in 200 ml lapte si lasa putin la dospit (pana se formeaza bule de aer la suprafata).
  • Amesteca faina, zaharul si untul pana cand untul e incorporat. Adauga galbenusurile, vanilia si laptele cu drojdie si framanta pana se face o coca. Daca coca e prea tare, pune si restul de lapte. Coca trebuie sa fie moale, dar sa poate fi framantata.
  • Lasa la crescut pana isi dubleaza volumul (dureaza mai mult decat la paine, pentru ca are multa grasime)
  • In acest timp unge 2 tavi de chec (sau tapeteaza cu hartie de copt). Incinge cuptorul la 200 grade Celsius.
  • Cand coca e gata imparte-o in doua. Intinde o bucata si pune pe ea jumatate din gem
 Baigli cu gem si nuca
  • si jumatate din nuca. Ai grija sa nu pui pana la margine.
 Baigli cu gem si nuca
  • Ruleaza coca ca un tub si pune-o in forma de chec.
 Baigli cu gem si nuca
  • Fa acelasi lucru si cu a doua bucata de coca.
  • Unge cele doua cornuri cu albus batut si coace la foc mediu pentru 25 minute.
  • Lasa cornurile sa se raceasca putin, apoi scoate-le cu grija din tavi, pentru ca sunt foarte fragile
  • Lasa la racit pe un gratar metalic.
Baigli cu gem si nuca
English version
 
For those who do not yet know me, I’m Brindusa. In Romanian, brindusa is the name given to crocuses. Crocuses are some delicate flowers that announce the spring along with the snowdrops. If you don’t know how they look, I have a picture at the beginning of this post.
The Sunday before Easter, here in Romania we celebrate Flowers’ Name.  Therefore, today is my birthday. One of the three that I have, beside my birthday and my saint (my middle name is related to St Michel). I could say I’m lucky because I receive a lot of nice and warm greetings (and sometimes gifts) 3 times per year:)))This time I didn’t bake a cake, but a stuffed roll that reminds me of Mami, my maternal grandmother. She was German, and brought the recipe from Transylvania, where she came from, when she married my grandfather, in Wallachia. She used to bake it at every Christmas and Easter. For me is the first time, because so far I have not dared. Her Rolls used to come out perfect, so I waited until my abilities in baking developed enough.
Ingredients:
  •     600 g cake flour
  •     300 g butter, cut into cubes, soft
  •     4 egg yolks
  •     200-250 ml warm milk
  •     25 g yeast
  •     120 g sugar
  •     1 teaspoon vanilla
  •     180 g ground walnuts mixed with 150 g sugar
  •     400 g plum jam or any dense jam (not very liquid)

How To:

Mix yeast in 200 ml of milk and leave little to leaven (until bubbles form on the surface).
Mix flour, sugar and butter until butter is incorporated. Add egg yolks, vanilla and milk -yeast and knead gently until it forms a dough. If dough is too hard, add the remaining milk. Dough should be soft, not as the one for bread.
Let it rise until double in size.
Meanwhile grease 2 loaf pans (or coat with baking paper). Preheat oven to 200 degrees Celsius.
When dough is ready divide it in two. Stretch a piece and put half of jam on it and half the walnuts. Take care not to put to the edge.
Roll the dough and put it in the loaf pan.
Do the same with the second piece of dough.
Brush rolls with beaten egg whites and bake at 200 C for 25 minutes.
Leave to cool slightly, then remove them carefully from the trays, because they are very fragile.

Allow to cool completely on wire rack.  
 
 
COMENTARII
    Svea
    17 Apr 2011
    2:36pm

    La multi ani! Foarte frumos nume de floare porti! Sa traiesti, sa infloresti si sa ne bucuri cu si mai multe retete apetisante! O imbratisare, cu drag!

    Mary
    17 Apr 2011
    11:51pm

    I hope you had a wonderful birthday. The cake/bread that you made looks and sounds delicious. I’d love to have a slice of it with my coffee. I hope you have a great day. Blessings…Mary

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