Description
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
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Flour
350 g
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Milk
180 g
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Olive oil
150 ml
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Yeast
7 g
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Sugar
4 Tbsp
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Salt
1 pinch
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Chicken egg
1 piece
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Butter
60 g
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Powdered sugar
100 g
Cooking
Sift the flour in a deep bowl
Pour the sugar, salt and stir
To make in the middle deepening and add the oil, egg ( original recipe is missing the egg), yeast.
Add warm milk ( or water)
Mix, if necessary add flour
Knead a smooth dough, cover it with a towel and leave for 45 minutes
Then put the dough on the work surface and press down it for 3 minutes
Divide the dough into 4-6 equal parts and from each part to roll out a long rectangular cake
After that I have rolled. Pellet width 25 cm, length 40-50 cm, thickness 1.5 mm ( thinner)
In advance melt the butter, brush the surface of the pellet
Then roll the cake into a roll
Roll roll, as if pulling it to the side. He'll be long about 20 cm
Cut the roll in half along the entire length
Roll the strips that way
If not silicone molds, then you need to lubricate them with oil and put the dough in molds
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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