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Polish covers

Polish covers


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I put all the ingredients for the dough in the bread machine and I selected the program for kneading and leavening the dough but we can prepare it like the cake one.

Sift the flour into a bowl, make a hole in the middle and put the warm milk mixed with yeast, sugar, vanilla extract and two tablespoons of flour. Leave to rise for about 15 minutes, then start to lightly incorporate the flour from the edges. add the melted and cooled butter. Let the covered dough rise for an hour in a warm place away from currents.

After the dough has risen, spread it on a dressing on which we sprinkled flour. Spread the sheet as well as we can and grease it with a mixture of 50 g of butter rubbed well with a spoonful of powdered sugar.

Fold the dough in half and cut into strips, 2 cm wide.

Cut each strip in half, on the tongue, leaving one end uncut.

We twist the two strips after which we form the pretzel.

Place the pretzels in a tray lined with baking paper, grease them with the yolk mixed with milk and then bake the pretzels in the preheated oven, until they acquire a beautiful reddish color.

Meanwhile, prepare the syrup. Heat the water in a saucepan, add the honey and stir until it dissolves. Pour the syrup over the hot pretzels and then sprinkle them with coconut flakes.

Good appetite!




Syrupy Polish Pretzels

Syrupy Polish pretzels we eat every time we go out when we live in Pitesti. At Zimnicea you can't find them and I really wanted to! This dough is perfect, I think it also works for croissants or cheeses.

  • 250 ml of milk
  • 25 g butter
  • 50 ml oil for dough + 100 ml oil for pretzels
  • 70 g sugar
  • 25 g fresh yeast
  • 3 yolks
  • 500-520 g flour
  • grated lemon peel
  • 5 tablespoons honey (or sugar)
  • + 2 tablespoons of milk

We put the flour in a bowl. Heat the milk together with the butter, leave it on the fire until the butter melts. Add milk and oil (it should be a slightly warm composition, not hot), sugar and dissolve the yeast. Add the liquid over the flour and mix. Add 2 egg yolks and grated lemon peel and knead. The resulting dough is soft but not sticky. Leave to rise for 1 hour in a warm place or in the microwave with the door closed.

Grease the worktop with oil and spread the sheets as thin as possible. Grease the sheet with oil, cut strips about 5 cm wide. Roll each strip, then cut the roll into 2 parts (not until the end, leave 1 cm uncut) which we twist between them and join the ends, giving it the shape of a circle.

Put the pretzels in the tray lined with baking paper and grease them with a beaten egg yolk with the 2 tablespoons of milk.

Bake in a preheated oven at 200 degrees for 25-30 minutes or until nicely browned.

Meanwhile, make a syrup of 4 tablespoons of honey and a cup of water. Sprinkle the pretzels with plenty of syrup after they are ready and put them in the oven for another 1-2 minutes, then sprinkle them with plenty of syrup again and grease them with honey.


Polish pretzel recipe

- & frac12 kg flour
- 4 eggs
- 230 ml of milk
- a sachet of dry yeast
- 30 ml of oil
- 50 grams of sugar
- vanilla essence
- lemon peel & acircie
- 250 g butter
- 250 g of honey
- 250 ml of water.

Preparation:

1. Put the sifted flour & icircn in a bowl with yeast, three eggs, vanilla essence, lemon peel & acircie and milk (which must be lukewarm) & icircn in which you dissolved the 50 grams of sugar.

2. Knead the dough well, with the machines pre-greased with oil, until it becomes elastic and soft. Then cover with plastic wrap and allow to rise for 30 minutes and double in volume.

3. After the dough has risen, spread it on a kitchen counter sprinkled with plenty of flour until you get a rectangular sheet.

4. Add the soft butter over the dough and spread with a spatula.

5. Pack the dough very carefully so that the butter does not come out, and then put it in a plastic wrap in the freezer for 30 minutes.

6. Remove the dough and stretch it so that it is 20 centimeters wide and 40 centimeters long.

7. Cut the 2 cm wide pieces into lengths, then sprinkle them with flour and gently twist them on each side. Then give them the classic pretzel shape.

8. Place the pretzels on the tray, away from each other, and let them simmer for 20-30 minutes.

9. After the pretzels have doubled in volume, grease them with a beaten egg and milk, then put them in the oven at 180 degrees Celsius. I'm ready when you see that they have browned slightly.

11. Put a frying pan on the fire and add honey and water to prepare the syrup.

12. Remove the pretzels on a wooden stand or countertop. Pour the syrup over the Polish pretzels and leave for a maximum of 30 minutes to complete the syrup.

After this interval, the pretzels are placed on a plate and are ready to serve. In fact, if you want, you can add walnuts, almonds, roasted hazelnuts or even coconut on top, depending on your preferences. Good appetite!

If you are fond of polish covers, you could learn to prepare the recipe yourself at home. So, carefully follow the steps described above and you will surely enjoy a sweet and fragrant dessert!


Syrupy Polish Pretzels

Syrupy Polish pretzels we eat every time we go out when we live in Pitesti. At Zimnicea you can't find them and I really wanted to! This dough is perfect, I think it also works for croissants or cheeses.

  • 250 ml of milk
  • 25 g butter
  • 50 ml oil for dough + 100 ml oil for pretzels
  • 70 g sugar
  • 25 g fresh yeast
  • 3 yolks
  • 500-520 g flour
  • grated lemon peel
  • 5 tablespoons honey (or sugar)
  • + 2 tablespoons of milk

We put the flour in a bowl. Heat the milk together with the butter, leave it on the fire until the butter melts. Add milk and oil (it should be a slightly warm composition, not hot), sugar and dissolve the yeast. Add the liquid over the flour and mix. Add 2 egg yolks and grated lemon peel and knead. The resulting dough is soft but not sticky. Leave to rise for 1 hour in a warm place or in the microwave with the door closed.

Grease the worktop with oil and spread the sheets as thin as possible. Grease the sheet with oil, cut strips about 5 cm wide. Roll each strip, then cut the roll into 2 parts (not until the end, leave 1 cm uncut) which we twist between them and join the ends, giving it the shape of a circle.

Put the pretzels in the tray lined with baking paper and grease them with a beaten egg yolk with the 2 tablespoons of milk.

Bake in a preheated oven at 200 degrees for 25-30 minutes or until nicely browned.

Meanwhile, make a syrup of 4 tablespoons of honey and a cup of water. Sprinkle the pretzels with plenty of syrup after they are ready and put them in the oven for another 1-2 minutes, then sprinkle them with plenty of syrup again and grease them with honey.


POLISHED INSERT COVERS - VIDEO RECIPE

Do you like Polish pretzels? Those soft, fluffy and syrupy pretzels. I love it. I generally like sweet doughs even more than cakes :).
If I pass a pastry shop and it smells like vanilla, I will definitely stop to buy something. Usually that something is a pie with sweet cheese and raisins, an apple strudel or a Polish pretzel.
Today I want to show you how easy we can make these delicious Polish pretzels at home. In addition, homemade sweets are tastier and healthier than commercial ones and we will know exactly what they contain.
But what are these Polish pretzels and why are they so good?

The dough is prepared with milk, butter, oil, egg yolk, a little sugar, flour and yeast. You can also use dry yeast (1 sachet) but you will get much better results using fresh yeast. In general, doughs made with fresh yeast are softer and grow nicer. In the case of these Polish pretzels, the dough being heavier due to the oil and butter, I recommend the fresh yeast.
As you can see, the dough is a common one with which we can also prepare donuts or croissants.
But Polish pretzels are so tasty because of the filling. It is a seemingly trivial filling, made of butter and vanilla sugar, but which makes these pretzels super tasty, soft and fluffy.
But what I like most about these Polish pretzels is that they are syrupy. Immediately after baking, while they are still hot, the Polish pretzels are soaked well in a syrup prepared with water, sugar and vanilla essence. I pass the pretzels through the syrup 2 times to absorb more syrup :)
And one more thing: your mothers, grandmothers or aunts probably told you not to eat hot dough because your stomach hurts. Nothing happens to you, believe me! I cold my fingers and tongue every time, but otherwise they are ok :)
I highly recommend this recipe for Polish pretzels, I assure you that it will become one of your favorites!

Cake with caramel cream and cocoa icing

Ingredients needed to prepare the recipe Polish pretzels in syrup

For Polish pretzel dough:
- 550 gr flour
- 25 gr of fresh yeast
- 50 gr butter
- 50 ml of oil
- 250 ml of milk
- 1 yolk
- 80 gr sugar
- a pinch of salt
- vanilla essence

For filling Polish pretzels:
- 80 gr soft butter
- 8 gr (1 sachet) vanilla sugar

For Polish pretzel syrup:
- 200 gr sugar
- 100 ml of water
- vanilla essence

You also need an egg yolk mixed with a little milk or water to grease Polish pretzels

How to prepare Polish pretzels recipe

Dough preparation for Polish pretzels
I put the milk, butter and oil in a kettle. I put the kettle on the fire until the butter melted. This mixture of milk, butter and oil should be warm, not hot. I let it cool for a few minutes.
Meanwhile, I put the fresh yeast and a teaspoon of sugar in a small bowl. I mixed until the yeast became fluid. I put it aside
I then put the sugar, the yolk, the vanilla essence and a pinch of salt in a large bowl. I mixed a little for homogenization.
I then poured the mixture of milk, butter and oil into the bowl and mixed. I added the yeast and mixed.
I then added the flour, gradually, mixing with a wooden spoon.
When the dough became too thick to mix, I continued to knead the dough until I incorporated all the flour.
You need to get a soft and non-sticky dough that comes off the hand and the walls of the bowl. If the dough is too sticky, you can add a little more flour (1-2 tablespoons).
I then placed the dough in a bowl greased with oil, covered it with cling film and left it to rise, in the heat for 45 minutes - 1 hour (or until it doubles in volume).

In the meantime, I prepared the filling for the Polish pretzels: I mixed the soft butter and the vanilla sugar in a bowl.

How to model Polish pretzels.After the dough has risen, I place it on the work surface, lightly sprinkled with flour.


Using a rolling pin, I spread the dough into a 3-4 mm thick sheet.
I spread on the dough sheet about 2/3 of the filling.

I then bent the long edges in the middle over the filling. I spread the rest of the filling on top.
I then folded the ends of the dough over the filling, forming a square. After each folding I pressed the dough by hand to release the air between the layers.
I then spread the dough in a rectangle about 5mm thick.
With the help of a sharp knife I cut the dough wide into strips of about 3 cm. I found these strips a bit long and a bit difficult to work with, so I cut them in half. The pretzels come out smaller but are easier to shape.
I then took a strip of dough and cut it in half, lengthwise, leaving one end uncut. I then twisted the strips of dough and glued the ends.
I repeated with the other strips of dough.
I placed the Polish pretzels thus shaped in a tray lined with baking paper. I let them rest for 30 minutes.
I greased the Polish pretzels with egg yolk mixed with a little milk (or water) and then put them in the preheated oven (180 & # 176 C for the electric oven) for about 12-15 minutes (or until they reach the desired degree of browning).

In the meantime, I made the syrup for Polish pretzels. I put the sugar and water in a kettle and then I put the kettle on the fire and kept it until the sugar melted. I took the kettle off the heat and added the vanilla essence. I poured the syrup into a bowl.
After removing the Polish pretzels from the oven, I immediately passed them through the syrup, once or twice, as preferred.

These Polish pretzels are absolutely wonderful, I highly recommend them!

I enjoy cooking and good appetite!


Ms. Mariana was the first to test the recipe for Polish pretzels. Wonderful! :)


Polish pretzel recipe

- & frac12 kg flour
- 4 eggs
- 230 ml of milk
- a sachet of dry yeast
- 30 ml of oil
- 50 grams of sugar
- vanilla essence
- lemon peel & acircie
- 250 g butter
- 250 g of honey
- 250 ml of water.

Preparation:

1. Put the sifted flour & icircn in a bowl with yeast, three eggs, vanilla essence, lemon peel & acircie and milk (which must be lukewarm) & icircn in which you dissolved the 50 grams of sugar.

2. Knead the dough well, with the machines pre-greased with oil, until it becomes elastic and soft. Then cover with plastic wrap and allow to rise for 30 minutes and double in volume.

3. After the dough has risen, spread it on a kitchen counter sprinkled with plenty of flour until you get a rectangular sheet.

4. Add the soft butter over the dough and spread with a spatula.

5. Pack the dough very carefully so that the butter does not come out, and then put it in a plastic wrap in the freezer for 30 minutes.

6. Remove the dough and stretch it so that it is 20 centimeters wide and 40 centimeters long.

7. Cut the 2 cm wide pieces into lengths, then sprinkle them with flour and gently twist them on each side. Then give them the classic pretzel shape.

8. Place the pretzels on the tray, away from each other, and let them simmer for 20-30 minutes.

9. After the pretzels have doubled in volume, grease them with a beaten egg and milk, then put them in the oven at 180 degrees Celsius. I'm ready when you see that they have browned slightly.

11. Put a frying pan on the fire and add honey and water to prepare the syrup.

12. Remove the pretzels on a wooden stand or countertop. Pour the syrup over the Polish pretzels and leave for a maximum of 30 minutes to complete the syrup.

After this interval, the pretzels are placed on a plate and ready to serve. In fact, if you want, you can add walnuts, almonds, roasted hazelnuts or even coconut on top, depending on your preferences. Good appetite!

If you are fond of polish covers, you could learn to prepare the recipe yourself at home. So, carefully follow the steps described above and you will surely enjoy a sweet and fragrant dessert!


TURKISH COVRIGI WITH SUSAN & # 8211 SIMIT

Turkish sesame pretzels are delicious, fluffy and very easy to prepare. Are called felt and can be found on every street corner in Istanbul. Street vendors invite locals and tourists to satisfy their hunger with this fluffy and very tasty pretzel. They are slightly crispy on the outside, but very fluffy on the inside.

Turkish sesame pretzels can be made by anyone at home. Those who have been to Istanbul have surely fallen in love with good food, and breakfast at any hotel has these pretzels on the table. We eat them plain, but they can be accompanied by a piece of cheese, tomatoes, olives, a Turkish omelette with vegetables (menemen), cilbir & Turkish eggs in yogurt sauce with garlic, heron, a coffee or a Turkish tea. We enjoyed our senses last fall, when I was in Istanbul for my husband's birthday. I decided to do them as soon as I came back, that's what I did, only I didn't get to take pictures of them. Today I took advantage of the fact that I was alone at home and I can show you how I make these fluffy pretzels dressed in sesame crust.

We find these pretzels throughout the Ottoman Empire, but also in the Middle East. Turkish pastries are tasty and easy to prepare even at home.

If you are wondering how these sesame seeds stick so well to pretzels, you will find in the explanations below that a sweet liquid is responsible for this beautiful presentation.

Turkish pretzels with sesame & # 8211 felt& # 8211 can only be simple circles, but those who have patience can twist the dough. It's more beautiful, but I think the texture is important, a fluffy dough that breaks into strips.

Those who love bread and love to play with leavened dough will discover in this recipe one of the simplest and easiest pretzel recipes. They do not need to be boiled before being baked, as are the famous German pretzels & # 8211 pretzels.

It's a cheap recipe. I used only flour, salt, sugar, yeast and a little oil. Sesame seeds are not very expensive either, and molasses can be replaced by honey.

The dough preparation technique is commonplace. We have to knead a loaf of bread for a few minds, then let it rise. To obtain pretzels of the same size we use a kitchen scale and a fixed measure for the length of the dough cord.

Sesame seeds are not used raw. I put them in a hot pan and fried them over a very low heat, stirring constantly in the pan, but they can also be fried in the oven, taking care not to burn them. It should be just slightly golden.

Simit & # 8211 Turkish sesame pretzels can be kept in an airtight box wrapped in a cotton kitchen towel or plastic bag. We keep them for about 2-3 days. They have no preservatives, so after this date they lose their taste and freshness.

But wow, who can keep such good pretzels for more than 24 hours? We can turn them into sandwiches for school or office.

I would return to Istanbul for my birthday, but it seems that my family would like to go somewhere else. One thing is for sure: from any holiday I come back with new ideas for you.

Now I let you see the ingredients you need and how to prepare Simit & # 8211 Turkish pretzels with sesame seeds:

INGREDIENT:

For wallpaper:

2 tablespoons bee honey / molasses

I put the yeast with sugar, a teaspoon of flour and 50 ml of warm water in a bowl. After 10 minutes I poured it over the flour, I added the rest of the water and I started to knead the dough. I added salt, then incorporated the oil.

I kneaded until the dough did not stick to my hands, then I covered it with a food foil (glued directly to the dough), and I put a thick towel over the bowl.

I let the dough rise for an hour, until it doubled in volume. During this time I fried the sesame seeds, then I mixed the water with the honey in a large bowl, until the honey dissolved.

Ideally, I would have used molasses, but I couldn't find one to buy.

After the dough has risen nicely, I weighed it and divided it into 8 (softened 8 pieces of dough of 91 g / piece). If you want to make twisted pretzels, divide each piece once in half, so as to knit the two strings obtained. At this point I turned on the oven at 220 ° C with ventilation.

I rolled each piece until I got a 30 cm long cord. I joined the heads, then bathed him in honey water on both sides.

I put the wet pretzel in the pan with sesame and I dressed it well with them. I put 4 pretzels in the big oven tray.

I didn't crowd them because they need space to grow nicely. I baked the pretzels for 20 minutes, then let them cool on a grill.

I didn't last long. They smell good, they are fluffy and mega delicious.

If you want to see other recipes prepared by me in the simple and easy version, I invite you to subscribe to the channel You Tube.

I also invite you to the group I cook with friends - Tasty recipes.

Here are how beautiful the pretzels prepared by Alexandra Onosa are. Thanks.


POLISH COVERS

Because today the Orthodox and Greek Catholic believers celebrate the Ascension of the Lord in heaven, I thought it was the right time to present you a recipe for cake dough. Polish pretzels are pretzels made from cozonac dough, according to Sanda Marin's cookbook. Honestly, I didn't know this aspect and I am happy that following this recipe my culinary culture grew, and the pretzels obtained were exactly like the ones I remember from my childhood. They were based on the cake dough from cozonacii without kneading which I made this Easter. We all liked it in unison, I hope you like it too.

INGREDIENTS: 500 g cake dough
125 g butter or margarine
1 beaten egg for greased
bee honey for greasing

For the syrup: 250 g sugar
500 ml of water
1 sachet of vanilla sugar

Leave the cake dough to cool for 20 minutes. After it has cooled, we spread it on the work surface floured in a sheet as square as one finger thick. Grease the dough with butter or margarine at room temperature.

We will wrap the dough identically as when obtaining the puff pastry (French): we bring a side part in the middle, we cover it with the other part and thus we obtain a rectangle on the height of the spread dough. We pack in the same way starting from the top end of the obtained rectangle and we get a package like the one in the photo:

Let cool for 10-15 minutes and repeat this operation twice more. If the butter breaks and comes out of the dough, it is recommended to sprinkle flour. After the last packing, we spread the dough in a sheet 1 cm thick and 30 cm high. Cut the dough into strips, 1-1.5 cm wide.

We twist each slice of dough at a time when it will produce a slight elongation of the dough.

The dough strip is folded in half, its ends are twisted together two or three times and turned upside down, perpendicular to the pretzel loop and passed under it. The pretzels have a shape similar to the number eight, a slightly more convex eight. For a better understanding I recommend you to look carefully at the photos.

Place the pretzels in a tray lined with baking paper and grease with beaten egg. Bake them in the preheated oven at 180 & # 176C until they brown nicely on the surface.

I recommend that you handle them carefully because they are warm and the hot syrup breaks very easily. But with care and patience, you will get some fragrant and very well syrupy pretzels. Eventually you can use a palette to remove them from the syrup. We take them out in a tray, or on a plate and at the end we grease them with honey.


Polish covers

For starters, dissolve the yeast with a teaspoon of sugar until you get a paste, add 1 tablespoon of flour and leave for a few minutes until it starts to swell a little.

In the meantime. we prepare the rest of the ingredients: Flour together with the salt, sift them with a sieve in a bowl, and heat the milk a little together with the sugar and vanilla sugar until all the sugar melts.

Over the flour, put the yeast, warm milk, mix until you get a sticky dough, add the margarine that we melted in the microwave and knead an elastic dough, non-sticky and easy to spread, which we cover with a plastic wrap in a safe place. of currents until it doubles in volume.

While the dough rises, mix the margarine with the powdered sugar until you get a paste.

After the dough has risen, we turn it over on the table (we help ourselves with a little flour) and we divide it into 2 equal parts, and we spread each part in a rectangle, which we grease with half of the margarine paste, then we fold the greased sheet in 2 and cut strips about 1.5 cm wide.

We cut each strip once more in two, leaving one end uncut, then we weave (twist) the 2 ends and give it the shape of a pretzel, joining the ends in the center of the strip.

I got 15 pretzels.

Put the pretzels obtained in a tray lined with baking paper, then grease them with the egg yolk spread in the 2 tablespoons of milk.

Put the tray in the preheated oven, over medium heat, until they are nicely browned.

While the pretzels are baking, prepare the syrup: In a kettle we put water with honey and leave it on the fire until the water heats up (not boil), after which we turn off the heat, stir a little more, until the honey dissolves.

When the pretzels were browned, we poured the syrup obtained over them.

We serve them warm, but if they have cooled, we powder them with powdered sugar and serve them with a coffee, a cup of milk.


Video: Alan Walker - Faded Ada Maksymowicz Polish Version Cover (October 2022).