Description
Turned out we have a Sunny autumn day, the soul rejoices in a great mood, what more could you want? Of course, anything sweet! And that's such a great muffins with raisins and a wonderful lemon cream (lemon curd). Cream recipe was borrowed from the Luba and max with cook-n-eat, for which they have my gratitude!
Ingredients
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Flour
500 g
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Brown sugar
320 g
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Salt
-
Yeast
1 Tbsp
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Chicken egg
6 piece
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Butter
105 g
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Milk
250 ml
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Lemon
4 piece
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Almonds
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Raisins
50 g
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Cognac
2 Tbsp
Cooking
In a bowl sift the flour, mix it with dry yeast, salt and brown sugar.
In the center make a well, add beaten eggs, butter and warm milk. Mix with a mixer until all components form a dough.
Continue to stir for another 5-6 minutes, until the dough will not depart from the walls. It is soft and sticky the dough should be in the refrigerator for 5-6 hours, so its better to do at night. Cover the bowl with cling film and refrigerate.
With lemons to clean off zest fine grater.
Mix the zest with brown sugar and soft butter.
From lemons to squeeze the juice and add it to the sugar mixture. There drive egg and mix well.
Put the mixture on a water bath , stirring constantly. Cook until thick (about 7-10 minutes). Cream to cool, and spread out along the banks. Store in the refrigerator.
Chilled dough lightly knead on a work surface sprinkled with flour. Divide it into 4 equal parts. Every part of velvety in a square of 5 mm thick and cut it into 4 squares with sides about 10 cm Square is put in the mold so that the ends hung in the center of each square put about a tablespoon of cold cream.
On cream the raisins, which must be previously washed with hot water and soak in cognac.
Fold the square envelope. Lubricate the egg, sprinkle with brown sugar and decorate with almonds. Allow to rise for about 15 minutes.
Bake in a preheated 180 degree oven for about 20-25 minutes, until Golden brown.
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