Description

Raffini
Graffin is a wonderful Naivasha and beautiful pastries, a hybrid of a muffin and a croissant Dessert, invented in Mr. Holmes Bakehouse in San Francisco, produced among fudi bombshell. Ri Stephen proudly calls his creation "a unicorn in the world of desserts," and at first glance it may seem an exaggeration, flaking in the manner of a croissant and muffin that? But the secret of this motanka is not only in test but also in the delicate filling, which You can use to your liking! American food bloggers predict crafting excessive popularity. But if it will not work outside of San Francisco, overew You to try to cook raffini, even without filling, worth it!

Ingredients

  • Flour

    350 g

  • Milk

    180 g

  • Olive oil

    150 ml

  • Yeast

    7 g

  • Sugar

    4 Tbsp

  • Salt

    1 pinch

  • Chicken egg

    1 piece

  • Butter

    60 g

  • Powdered sugar

    100 g

Cooking

step-0
Sift the flour in a deep bowl
step-1
Pour the sugar, salt and stir
step-2
To make in the middle deepening and add the oil, egg ( original recipe is missing the egg), yeast.
step-3
Add warm milk ( or water)
step-4
Mix, if necessary add flour
step-5
Knead a smooth dough, cover it with a towel and leave for 45 minutes
step-6
Then put the dough on the work surface and press down it for 3 minutes
step-7
Divide the dough into 4-6 equal parts and from each part to roll out a long rectangular cake
step-8
After that I have rolled. Pellet width 25 cm, length 40-50 cm, thickness 1.5 mm ( thinner)
step-9
In advance melt the butter, brush the surface of the pellet
step-10
Then roll the cake into a roll
step-11
Roll roll, as if pulling it to the side. He'll be long about 20 cm
step-12
Cut the roll in half along the entire length
step-13
Roll the strips that way
step-14
If not silicone molds, then you need to lubricate them with oil and put the dough in molds
step-15
Leave on for 10-15 minutes. Bake in a preheated oven at 200 degrees for 25 minutes raffini Cooled, sprinkle with powdered sugar, and you pour syrup.
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