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Chocolate buns

Hello,

In Spain there are a very popular chocolate buns called bollycao, specially popular on the youngest population, and on this recipe I emulate these popular chocolate buns. They taste truly amazing but there is a lot of work behind, having some robot to perform the kneading will be great to save a lot of time.

Ingredients (to obtain about 8 buns):

  • 500 gr flour
  • 400 gr milk
  • 175 gr sugar
  • 100 gr butter
  • 300 gr chocolate

Let’s start preparing a preferment with 100 gr of flour, 5 gr of dry baker’s yeast (and if you have fresh baker’s yeast use about 15 gr dissolved in milk) and 100 gr of milk. Mix well and let rest all night cover with transparent film.

Next day add 400 gr of flour, 300 gr of milk, 175 gr of sugar and one tea spoon of salt. First mix everything in the bowl and then you should start to knead this dough, as you can see in the video this dough is like processed baby food really difficult to work due it’s high percentage of liquids. You can knead using the technique of lifting the dough, turn 90 degrees bash it to the table drag to you and fold over itself, after time and time it will become more handleable.

When the dough is quite handleable add 100 gr of butter, which must be some hours out of fridge. Integrate the butter in the dough and again it starts a knightmare in your kitchen, you will believe Gordon Ramsay will enter through your door and blame you for quite long. I took about 2 hours kneading, it is good to make some pauses like kneading 5 minutes, resting 5 minutes and knead again, these pauses help the dough to be more handleable. Of course if you have a food processor able to knead, it will save you lots of time.  As a tip, to clean your hands, instead of water get some flour and rub your hands, this way the rests of dough in your hands will dry and will be easier to wash, avoiding also obstruct your pipes.

When you feel the dough is handleable enough, let rest covered with transparent film for at least 4 hours.

After resting knead again the dough, but just about one minute. Spread some flour over the surface, cut a bit of dough and extend it over the surface with flour, place over the dough pieces of chocolate and then wrap the cocholate with the dough and roll it to get the chocolate sealed. You can fill them with dark or white chocolate, even with frozen custard or a mix of them.

Finally bake in the oven at 430 F (220º C) for 12 minutes.

Chocolate buns

Music played in the video (Airport Lounge) was composed by Kevin MacLeod (http://incompetech.com), also he is the owner of song’s rights which are released under a CC-BY license.

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St John’s coca

Hello,

This dessert very typical in Catalonia on St John’s day, you can find them on each bakery, pastry shop, take away food store, supermarkets. And you can also find a wide range of them, but my favorite one is this one I show you on this recipe, with custard on top. It’s completely amazing, and it’s not me saying it, the same said my family and my colleagues in work (who also had the choice to taste it). The only con, it takes some time to cook it, but no pain no gain 🙂

Ingredients (to cook 2 of them):

  • 500 gr flour
  • 50 gr butter
  • Corn flour
  • 1 litre of milk
  • 250 gr sugar
  • 4 eggs
  • Cinnamon
  • Lemon zest
  • Baker’s yeast (5gr dry, 15 gr if it’s fresh)
  • Vanilla extract
  • Pine seeds
  • Laminated almonds
  • Candied cherries
  • Anise

Let’s start heating 400 gr of milk, with a stick of cinnamon and lemon (or orange) zest. Simmer until the milk boils, then maintain in the fire for 2 minutes and let cold. When milk is warm, add 100 gr of flour in a bowl, 5 gr of dry baker’s yeast (if it’s fresh use 15 gr dissolved in milk) mix well and add 100 gr of previously heated milk passing it through a colander. Mix well with a spatula or a wooden spoon, cover with transparent film and let rest all night. Prepare also mix of 2 tablespoons of sugar, a bit of anise and water, if the mix seems too wet add some extra sugar.

Next day add 400 gr of flour in the bowl, 100 gr of sugar, 200 grams of the milk heated the day before and half teaspoon of salt. Mix well everything first in the bowl and then knead it to obtain a soft and silky dough. To knead it I lift it with my hands, turn 90 degrees, dash to the table, drag a bit to me and then with a wrist move fold over itself, you need to repeat these movement for quite a long time, perhaps 8 to 15 minutes until the dough looks silky. Now spread the dough and add over 50 gr of butter in small pieces, the butter should be for some hours out of fridge so it will be easier to integrate in the dough. Once the butter is well integrated in the dough we need to knead again in the same way as before, and again for some quite long time. Once you finished kneading keep the dough on the bowl covered with a transparent film and let rest about 4-5 hours.

You can do the custard now, to prepare it add on a bowl half litre of milk, 100 gr of sugar and 3 egg yolks. To keep away the egg yolks, crash the egg and move the egg yolk from each half part of the egg shell. Add also a tablespoon of corn flour and whisk it with energy. You can also add some ground cinnamon and vanilla extract to make it more tasty. Put this mix on a pot and simmer while stiring with a wooden spoon. Take patience as you will need to stir until it reduces and gets consistent, and this could take about 20 minutes. Cover and let cold.

After resting the dough it’s time to take it out of the bowl and knead it a bit, like a minute, divide the dough in 2 pieces and spread it over a baking paper, with your hand or with a rolling pin. And let rest for 3 hours. Don’t worry if you see the dough too thick and fragile, it will grow again.

Last steps! Paint the surface with a whisked egg and then cover with custard, well in the video I did upside down, as it is easier to paint first. Spread over also the sugar mixed with anise and water, pine seeds, laminated almonds and some candied cherries. Bake them at 400ºF 15 minutes and let cold before eating.

If you try it, you will love this recipe!

st john's coca

Music played in the video (Airport Lounge) was composed by Kevin MacLeod (http://incompetech.com), also he is the owner of song’s rights which are released under a CC-BY license.

Focaccia

Hello,

Focaccia is a typical bread in Italy served on a lot of places like a kind of fast food. At the end is similar to the pizza but using a thicker dough and less ingredients above than on a pizza. With this recipe it is really easy to prepare a tasty focaccia because there is no need to knead the dough, just mix with a wooden spoon or spatula.

The quantity of ingredients on this recipe depend on the amount of flour:

  • 10% of olive oil
  • 70% of water
  • 1% of baker’s yeast
  • 2% of salt

Ingredients:

  • Flour
  • Water
  • Salt
  • Baker’s yeast
  • Olive oil
  • Garlic
  • Basil
  • Oregano
  • Rosemary

First step is to weight the flour on the mold you will use later to bake the focaccia. Just cover the mold taking the flour a maximum height of about 1 to 2 centimetres (like 1 finger).

Then prepare a mix of 10% of olive oil with basil, oregano, rosemary and one garlic clove. I used a mix of olive oil and olive oil from a tin of dried tomatoes giving a nicer taste to focaccia. Process it with a mixer.

Add the flour on a big bowl, then add 1% of baker’s yeast (you will use double if it’s fresh baker’s yeast and will add later dissolved in water), mix well, add 2% of salt and mix again. Add the mix of olive oil and spices, reserving a small amount. Finally add 70% of warm water. Now just mix well the ingredients with a wooden spoon or spatula without the need of kneading which makes this recipe easier.

Cover with transparent film and let rest for 1 or 2 days.

After resting give it  a litte mix just to remove the gas formed during the fermentation. Paint the mold with a bit of olive oil painting the base and also the walls. Add the dough on the mold, trying to distribute all over the mold, cover with a cloth and let rest for 3-4 hours.

Then paint over the focaccia with the reserved oil and spices mix, make holes over the focaccia with a finger and if you want throw some ingredients above like for example I did with kalamata olives, you can also use onion cut on to stripes or a winner combination like tomato and fresh basil. Finally bake on the oven at 390º F (200º C) for about 20 minutes, and you have your focaccia ready.

Focaccia

Music played in the video (Airport Lounge) was composed by Kevin MacLeod (http://incompetech.com), also he is the owner of song’s rights which are released under a CC-BY license.

Bread with olives

Hello,

Finally I succumbed to the temptation of making bread and I bring one possible recipe to you. Bread world is very wide and you can cook near an infinity variety of breads. I just propose one choice easy to prepare and with the nice flavor of the olives.

Ingredients (for 2 breads):

  • 1 kg flour
  • Baker’s yeast (5 gr of dry, or 15-20 gr of fresh)
  • 100 gr olives (I chose greek olives)
  • 15-20 gr salt
  • 550 gr warm water

With the quantities shown on this recipe you have enough to bake 2 pieces of bread.

Add 1 kg of flour in a bowl, 5 gr of dry baker’s yeast (about 15 if baker’s yeast is fresh) and about 100 gr of olives without the bone. Add 15-20 gr of salt and mix again. Finally add 550 gr of warm water.

Now mix well on the bowl and then knead the dough on a clean surface. With the proportion of water on this recipe you don’t need any particular kneading technic, just strecht the dough, fold it, stretch and so go on for some minutes until the texture of dough becomes smooth.

Cut the dough in 2, give them a final knead to make them round, add them on a bowl with a bit of flour, cover them with transparent film and let rest at least one day.

Next day, just knead a bit each of the dough balls  and give tension to them folding the ends to the center and finally shape the dough. Once you shaped the dough let them rest for about 2 hours, it would be nice if they are placed over a linen cloth and also cover with a cloth. You can place some objects at their side to avoid the dough spread widely.

Before turning on the oven, put a tray with water on it, this will generate steam which is good for getting more breadcrust, set the oven to 430 ºF (220ºC). When oven reach the temperature make an incision on the bread near end to end, and bake for 20 minutes. If your incision is not big enough you will see how your bread breaks on other sides.

After 20 minutes, remove the tray with water, reduce the temperature to 390 F (200 ºC) and bake for 35 minutes more. Once baked wait until the bread gets ambient temperature before eating it.

Bread with olives

Music played in the video (Airport Lounge) was composed by Kevin MacLeod (http://incompetech.com), also he is the owner of song’s rights which are released under a CC-BY license.

Categories: Bread Tags: , , , , ,

Chocolate and walnuts cookies

Hi,

It was a long time ago I did my first cookies, but for some reasons or other never end with a record session so I can upload the video. Sometimes there was a problem with the ingredients proportions, specially with the butter which (with that formula at least) to be added in a very exact measure: if not enough was added it did not melt enough in the oven so you get a spherical cookie, it too much was added then they melted too much until join all them in a super big cookie (of the size of the oven tray). With the recipe I present to you this time the result is pretty good and don’t need to worry about being so precise with the butter.

Ingredients (for about 25 – 30 cookies):

  • 500 gr flour
  • 1 lemon (for lemon zest)
  • 100 gr sugar
  • 80-120 gr chocolate
  • 8-12 walnuts
  • 4 eggs
  • 100 gr butter

Before preparing the cookies dough we will chop 80-120 gr of chocolate and 8-12 walnuts. Chop both without chopping to the point they became dust. Regarding the walnuts I prefer to use nuts with shell, because I find some of the nuts without shell I bought had rancid flavor.

Now let’s prepare the dough adding on a bowl 500 gr of flour, 100 gr of sugar, 4 eggs (you can whisk them before adding), 100 gr of butter cut in small pieces and out of fridge for some hours so it will be integrated easier in the dough, add lemon zest to add extra flavor, you can replace or add also ground cinnamon, orange zest, vanilla extract (or even rum or Baileys). Finally add the already chopped chocolate and walnuts.

Mix well until everything is well integrated. When you have all the ingredients well integrated, give it a rectangular shape, cover with transparent film and let rest in the fridge for at least one hour. After resting cut the dough in small portions and give them spherical shape working them with your hands. Finally cover the oven tray with oven paper, smash all spherical portions to get a round cookie shape and place on the tray, probably you will need to bake them in several batches. Bake in the oven at 350ºF (180ºC) for 18-20 minutes, and don’t eat them until some hours.

http://alosfogones.com/2013/04/28/galletas-de-chocolate-y-nueces/

Music played in the video (Airport Lounge) was composed by Kevin MacLeod (http://incompetech.com), also he is the owner of song’s rights which are released under a CC-BY license.

Important potatoes

Hello!

This time I come again with a vegetarian recipe, but a really good one for winter cold days. It’s a typical spanish recipe original from Palencia, and very economic.

Ingredients (for 1 person):

  • 2 potatoes
  • 1 onion
  • Saffron
  •  3 garlic cloves
  • A bunch of parsley
  • 2 bay leaves
  • Paprika
  • 1 egg
  • Flour
  • White wine
  • About ½ litre of oil to fry

Let’s start peeling the potatoes and then slicing them, having slices about half centimetre thick. Pass each potato slices first through flour and then through a whisked egg.

Add oil in a pan or pot and wait for it to be hot, fry the potatoes in several batches for about 3 minutes. Then reserve them over paper towels in order to remove oil excess.

Chop an onion and put a bit of olive oil in a pot, then add the onion a bit of salt and 2 bay leaves. Stir from time to time and cook about 6-7 minutes. While cooking the onion put in a mortar 3 garlic cloves, a bit of saffron, a bit of salt and a bunch of parsly grinding them until well mixed.

Add a bit of white wine in the pot, the content of the mortar, one teaspoon of paprika and the already fried potatoes. Add enough water to cover the potatoes passing above like 2 fingers  and cook for 20 minutes. Instead of stiring it, just shake the pot in order to avoid break the potatoes.

Important potatoes

Music played in the video (Airport Lounge) was composed by Kevin MacLeod (http://incompetech.com), also he is the owner of song’s rights which are released under a CC-BY license.

Coffee and walnuts sponge cake

Hi,

Some weeks ago while visiting a FNAC store I saw a book (Saved by cake) and just take a look on it, I opened it randomly and found a title which caught my eyes on “Coffee and walnuts sponge cake”, I did not read the recipe just try to cook one which can fit on the title, and this is the result.

Ingredients:

  • 3 eggs
  • 200 gr sugar
  • 80 gr coffee
  • 120 gr condensated milk
  • 50 gr olive oil (or 100 gr melted butter)
  • Lemon zest
  • 350 gr flour
  • Baking powder
  • 100-150 gr walnuts

Hi, this is special way to prepare sponge cake, it’s a really simple recipe and delicious.

Let’s start adding 3 eggs on a bowl, also add 200 gr of sugar, a mix of 80 gr of expresso coffee, 120g of condensated milk, and 50 gr of olive oil (or 100 gr melted butter). Whisk it until well mixed. Then add lemon zest and 350 gr of flour with baking powder (about 16 gr), add the flour on 3-4 batches passing it through a colander, on each batch whisk it well until everything is well combined. Finally add 100-150 gr of walnuts and mix uniformly.

To bake it brush a mold with a bit of olive oil or butter, the base and the walls. Put the sponge cake dough on the mold, and let rest while the oven heat to 350º F (180ºC) then bake the sponge cake for 30 minutes, let cold and it’s ready to eat.

As you can see a super easy recipe, and it worths to taste it 🙂

Coffee and walnuts sponge cake

Music played in the video (Airport Lounge) was composed by Kevin MacLeod (http://incompetech.com), also he is the owner of song’s rights which are released under a CC-BY license.

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