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Fasting croissants with borscht

Fasting croissants with borscht


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The best fasting croissants I've eaten.
They become so simple and disappear so quickly.
Thanks Sara & Miki for the recipe.

  • ingredients
  • 400 gr flour
  • a spoon of sugar
  • 150 oils
  • 100 ml bag
  • 1/2 teaspoon salt
  • a spoonful of sugar
  • a sachet of dry yeast
  • two sachets of vanilla sugar
  • orange peel
  • plum jam or shit, for stuffing
  • powdered sugar

Servings: -

Preparation time: less than 90 minutes

RECIPE PREPARATION Fasting donuts with borscht:

Mix the oil, borscht and yeast in a cup. Homogenize.

Sift the flour, add salt and sugar then the liquid mixture little by little. Knead a malleable, non-sticky dough. Squeeze the dough into a large ball shape.

On the floured worktop, flatten the ball of dough with the rolling pin, spreading a round sheet 1cm thick. Divide the sheet in half with the knife, then in 4, and keep dividing the angles formed in two until you get 12 or 16 pieces. (To understand the procedure, look HERE.)

Put a teaspoon of jam or a piece of shit at the base of each piece of dough and roll from the base to the top. Place the croissants in the tray lined with baking paper, leaving the distance between them. Preheat the oven while you put the tray in the fridge.

Bake the croissants over medium heat until they turn brown and then powder them with sugar.


Fasting croissants with borscht

Ingredient:

- 1 tablespoon of rose water

- Turkish shit pieces for the filling

Method of preparation:

1. Mix borscht, oil, salt, rose water, then add the yeast dissolved in a little warm water. Add the sifted flour and mix well, until you get a greasy dough, quite hard.

2. Leave the dough to rise for 30-40 minutes at room temperature. Meanwhile, prepare the work surface and sprinkle with flour so that the dough does not stick to it.

3. Spread the dough with the rolling pin so that the sheet is 2-3 mm thick. Cut either some triangles or some squares, at the base of which you put a piece of Turkish shit (or magiun, if you prefer). Roll out the dough pieces so that the croissants are formed.

4. Preheat the oven to 180 degrees Celsius and then bake the croissants for 20-25 minutes. Don't leave them any longer - they should not be golden, but white. After removing them, roll them in powdered sugar and leave them to cool on a plate.

These croissants with fasting borscht They go great with coffee and are a dessert suitable for any occasion, being surprisingly tender!


Fasting croissants with borscht

The best fasting croissants I've eaten.
They become so simple and disappear so quickly.
Thanks Sara & Miki for the recipe.

ingredients
400 gr flour
a spoon of sugar
150 oils
100 ml bag
1/2 teaspoon salt
a spoonful of sugar
a sachet of dry yeast
two sachets of vanilla sugar
orange peel
plum jam or shit, for stuffing
powdered sugar

Mix the oil, borscht and yeast in a cup.
Homogenize.
Sift the flour, add salt and sugar then the liquid mixture little by little.
Knead a malleable, non-sticky dough. Squeeze the dough into a large ball shape.
On the floured worktop, flatten the ball of dough with the rolling pin, spreading a round sheet 1cm thick.
Divide the sheet in half with a knife, then in 4, and divide the angles in half until you get 12 or 16 pieces.
(To understand the procedure, look HERE.)
Put a teaspoon of jam or a piece of shit at the base of each piece of dough and roll from the base to the top.
Place the croissants in the tray lined with baking paper, leaving the distance between them.
Preheat the oven while you put the tray in the fridge.
Bake the croissants over medium heat until they turn brown and then powder them with sugar.


Tender cornlets with borscht - fasting recipe with jam or shit

There are many fasting recipes for desserts and cakes that we can enjoy. The biggest advantage is that they are very easy to prepare, and they come out very tasty if we use the right ingredients. The recipe for fasting borscht croissants helps us, for example, to get some very tender and tasty croissants. The ingredients used below are for two trays.

Fasting Cornlets with Borscht - Recipe with Gem or Shit

Fasting croissants with borscht: recipe

ingredients

• 100 ml of borscht
• 150 ml of oil
• 25 g of yeast
• 350-400 g of flour
• 1 pinch of salt
• 1 tablespoon of lemon peel
• cinnamon, almond essence, vanilla or rose water
• jam, marmalade or shit for filling
• powdered sugar for decoration

In a large bowl, mix the borscht with the oil, salt powder and flavors. Add the yeast dissolved in a little warm water beforehand. Incorporate the flour and mix well, then knead until you get an elastic dough, fragile, only good for shaping. This dough should be left to rise for 30-40 minutes to double.

After the dough has risen, place it on the table lined with flour. We spread out large sheets, which we cut into medium triangles. At the base of the triangle we put a little jam or a slice of shit, and roll the croissant. We should be able to fill two trays with this dough. The croissants thus formed are baked in the preheated oven for about 30-40 minutes, or until golden brown.

As a filling, you can also use jam with walnuts, apples, or other favorite fruits.

To give the croissants a more sophisticated shape (as in the picture), after we roll the triangle and get a simple croissant, we place a simple triangle of dough on top of it.

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic illnesses or follow drug treatments, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.


Fasting croissants with borscht - Recipes

Posted by Postolache Violeta on November 28, 2018 in recipes with shit fasting recipes childhood recipes | Comments: 3


The tender borscht croissants, as the name suggests, are very tender and tasty! The recipe is from my mother's recipe book and I avoided trying it for a long time because I couldn't remember their taste, I don't know why the fact that they borsched in the composition didn't make them too friendly!
Don't worry, you won't even realize that they have borscht in their composition, its role is just to soften them!

I recommend you too tender croissants with lard.

Don't forget that I'm waiting for you on the facebook page of the blog here, or in the blog discussion group here and if you want to be up to date with the new recipes, I invite you to subscribe here. You can also find me on instagram here.


Ingredients for Bread dough with borscht, fasting recipe

Quantities for 700 g of tender dough

  • -200 ml oil (olive, sunflower, rice, sesame, etc.)
  • -100 ml of bags
  • -25 g fresh yeast or 7 g dry yeast
  • -vanilla, lemon peel
  • -1 pinch of salt as you take with 3 fingers
  • -370-400 g flour

Ingredients for borscht croissant recipe

64 pieces come out of these quantities

  • 12.5 g of fresh yeast
  • 100ml oil
  • 100ml borscht (can be replaced with mineral water)
  • 350g white flour
  • 1/2 teaspoon grated lemon peel
  • 1 sachet of vanilla sugar
  • a pinch of salt

For the filling: shit, harder jam, ground walnuts mixed with jam

We also need powdered sugar

How do we prepare borscht croissants?

1. Rub the yeast with a teaspoon of sugar until it liquefies and add 1 teaspoon of flour and 3-4 teaspoons of warm water. Let it grow.

In a bowl sift the flour, add salt, grated lemon peel, vanilla sugar, oil, borscht and yeast. I initially put 250g of flour but then I added another 100g.

We knead a dough quickly, we practically don't have to knead it, just enough to homogenize the ingredients. The dough will be a little fatter, but don't be scared, it's the way it should be :)

2. Let it rise covered for an hour, during which time we cut the shit into pieces with the help of a knife that we pass through the flour.

3. When the dough has risen, divide it into 4. Spread each piece as thin as we can (it's easy, you'll see). We don't work with flour because we don't need it.

Divide into 16, put a piece of shit on each side and roll lightly from base to top.

As you can already see, I have help, so from now on it will be easier for me with the recipes. :)

Bake in a tray lined with or without baking paper at 170 degrees Celsius for 10 minutes. Honestly, I forgot to look at the baking time, but when you see that they start to brown a little at the tips, I'm ready.

4. Remove them and pass them hot through powdered sugar.

They are tender and unfold nicely into sheets (the wider the dough, the more sheets they have), as they stay softer and softer.

And the recipe tried by the readers

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


Young croissants with borscht

Fresh croissants with borscht, culinary recipe. How to make tender croissants with borscht. Fasting croissants with fasting. The best tender croissants with borscht.

If you want to prepare the best tender cornulete fasting, I confidently recommend this recipe. This recipe for tender cornlets with borscht was made by my mother not only on fasting days but also on holidays, even if it is a fasting recipe. They are so tender and tasty that you don't even realize they don't contain lard, milk and eggs. It is a very economical recipe, with simple ingredients and available to anyone. I chose to fill them with shit, but they can also be filled with plum jam or walnut cream.

Fresh donuts with borscht-Ingredients

250 ml oil
125 ml bags of putina
500 g flour
a fresh yeast nut
a teaspoon of sugar
salt
bullshit
powdered sugar

a yeast nut = 25g


Fresh croissants with borscht-Preparation

Mix the yeast with a teaspoon of sugar until it becomes liquid. Add the oil, borscht, salt, mix well then gradually add the flour and knead until a homogeneous dough is obtained.
It is possible that the amount of flour may be lower or higher depending on the type of flour used.
Let the dough rest for about 20 minutes.
On a plate powdered well with flour, spread the dough in a thin sheet, cut square shapes with a side of 5-7 cm (or as big as you want your croissants to come out), place the pieces of shit in one corner and roll forming the croissant.
We place them in a tray lined with baking paper and bake in a preheated oven for about 20 minutes.
The croissants should not brown, but remain white.
Pass the vanilla powdered sugar as soon as they have been removed from the oven.

They sound delicious, I recommend not eating much ..especially when they are hot !!


Fresh croissants with borscht and butter (lard, oil)

I kept seeing in the blogosphere donuts that are prepared with borscht, I thought it was something good worth trying and I stopped at the indications from the Savori Urbane blog and I did well because, in my case, I would not have managed to I spread the sheet of fragile dough without the tip of placing the dough cake between two baking sheets, lightly floured the one at the base. I am writing the quantities as in the original recipe, so that you can spread 4 sheets of 26-28 cm in diameter. I proportioned everything to 500 g of flour, I wanted less than 60-80 pieces (I got about 42) and I had to cut the dough into 3 and cut with a plate smaller in diameter.
I use ghee clarified butter instead of lard, I mixed ghee and butter with 80% fat. I consider that it is not a recipe even for beginners, my dough did not let itself be handled very easily, I had to work very quickly, because due to the heat in the kitchen the dough kept softening and I stretched it a bit thicker, about 5 mm.
The taste is worth all this exercise, it is of the best croissants, definitely from borscht, they bring something very well known from childhood. They are very tender.
The filling can be varied, but it must have a firm consistency so that it does not flow around the ends of the croissant: shit, halves of dates (I made a few here), magiun, jam berries (heat the jar and drain them in a sieve, so as not to have syrup), ground walnuts mixed with jam, etc.

I tested it here with butter, but Mya (Savori Urbane) gives us the proportion for other fat options, you can also fast them:
only lard - put 270 g
only greasy butter - put 385 g
mix: 200 g lard + 100 g butter
fasting: 270 ml of sunflower oil (instead of 200 g of lard and 100 g of butter)

Preparation time 50 minutes

Cooking time 20 minutes

Total time 1 hour 10 minutes

Ingredients

For the dough

  • 600 g white flour 000
  • 200 g lard
  • 100 g butter with 82% fat
  • 220 ml of bags
  • 5 g salt
  • 5 g fresh yeast or 2 g dry
  • 5 g caster sugar (for yeast) - 1 tsp
  • peel of a lemon - breed
  • 300 g shit or hard jam (or walnut with jam)

Vanilla powdered sugar

1. Grind caster sugar with a coffee grinder and cut on a bed of sugar the shit baguettes or prepare another filling, as I wrote above.

2. Sift the flour into a large bowl.
3. Rub the yeast with a teaspoon of caster sugar until liquefied.
4. Melt the lard + butter and pour the cold borsch over it, bringing it to room temperature without clotting. Grate the lemon peel and add it to the borscht.

5. Make a hole in the flour and pour the liquid mixture and the yeast. Knead only as long as it is homogenous, being a fragile dough, it does not knead much. Cover the dough with foil, put a thick towel over the bowl and let it rest for 30 minutes. It won't grow who knows what.

6. After leavening, turn the oven to 180 degrees. Spread baking paper on the worktop and flour it. Cut the dough into 4, form a ball of a quarter, flatten it in your hands, put another square of baking paper on top and spread with the rolling pin a sheet of dough about 5 mm thick, not too thin to handle the croissants at rolling. With a plate 26-28 cm in diameter cut a circle.

7. Cut by pressing with a long knife or pizza roll 12 sectors and put the shit in the wide end. You will run the cornets from the edge of the circle to the center:

8. Place them in the tray on baking paper. You will bake them for 30 minutes if the door of your old oven does not close tightly and 20 minutes in modern smart ovens.

9. Being very tender, when powdering with vanilla sugar I recommend to put them on sugar, and with a spoon to pour over the croissants from the sugar on the plate. You walk them through sugar. The dough does not contain sugar, so it is important to powder them with hope.

These are the croissants that sit on our Christmas table, suitable to be divided into packages for the souls of those in the afterlife that we love. They are very tasty.


Fasting salty fasting with borscht

It's fasting time, the only good opportunity to make some tender fasting salts with borscht.

From just a few simple ingredients that most of us have in the pantry, today we make the best and tenderest fasting pickles.

It all started with the fasting croissants with borscht, which I wanted to prepare, but this morning my appetites changed radically and I wanted something salty. And as I was thinking about what to prepare, I made the dough for borscht croissants, only I didn't put the sweet ingredients in it.

What could not go out or go wrong, that the tenderness is not related to the sweet ingredients and that's how I replaced the egg with flax seeds and some salts came out so tender and tasty that I don't think you've eaten any other fasting better than these.

So I invite you to stay together for the list of ingredients but also the simple way of preparation.

For many other fasting recipes, go to the fasting recipes section, click here or on the photo.

You can also follow me on Instagram, click on the photo.

Or on the Facebook page, click on the photo.

Ingredient:

  • 500 grams of regular flour (I used 650 type flour)
  • 7 grams of dry yeast or 25 grams of fresh yeast
  • 1 tablespoon caster sugar
  • 1 teaspoon salt
  • 200 ml. of borscht
  • 200 ml. of sunflower oil or other vegetable oil with a neutral taste
  • 1 teaspoon ground flax seeds
  • 3 tablespoons water
  • Seeds / coarse salt according to preferences

Method of preparation:

Preheat the oven to 180 degrees Celsius.

Wallpaper an oven tray with baking paper.

We heat the borscht so that we can keep our finger in it.

Mix the ground flax seeds with the 3 tablespoons of water and set aside. If we can't find them ready to grind, we can grind them with the coffee machine, as I did.

We put the flour in a bowl and make a hole in the middle of it.

Add the yeast, sugar and heated borscht.

Mix in the middle of the dough enough to mix the yeast with the sugar, borscht and form the consistency of a mayonnaise. Leave to rise for 15-20 minutes, depending on how hot it is in the kitchen.

Add the oil and knead quickly until you get a homogeneous dough. Do not be afraid it will not be smooth or elastic, but it should be.

Leave to rise again for another half hour, covered with foil or a kitchen towel.

On a well-kneaded work surface, place the dough and spread it with a size of 30/40 cm.

Fold the dough towards its center as follows: we come a third with the top down, we bring the bottom over the top, we bring the right one third to the left and the last phase we bring the left over the right.

Sprinkle flour on the work surface again and spread the dough again to the same size of 30/40 cm.

From here we have to move fast. Grease the dough with the flax mixture.

Cut the stalks with a spear and sprinkle the seeds.

Put everything on the pan and bake for 25-28 minutes or until nicely browned.



Comments:

  1. Douramar

    remarkably, very funny idea

  2. Tremayne

    finally

  3. Guzahn

    An incomparable topic, I like it))))

  4. Kibei

    I would say nothing, well, not everything, in general, not bad

  5. Maddox

    What words ... the imaginary



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