Description
It appears that not only the French love chestnuts, but the Italians are also not indifferent to them. They especially like here are tiny cakes in one bite. I probably won't be more such cakes to do (tired sculpt, used the Russian soul to scale). But it was very tasty. Crispy on the outside and sweet on the inside.
Ingredients
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Flour
280 g
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Butter
150 g
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Chicken egg
4 piece
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Yeast
20 g
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Powdered sugar
1 Tbsp
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Sugar
150 g
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Sour cream
5 Tbsp
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Salt
2 g
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Vanilla sugar
2 pack
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Chestnut
400 g
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Cream
120 g
Cooking
In a large bowl put 5 tbsp sour cream, 2 egg yolks, powdered sugar, vanilla sugar.
Dissolve 130g. oil and add to the dough. Enter ressenya in water yeast.
Weigh the flour.
Sift the flour and knead the dough. Put in a warm place to rise.
While the dough rises, we will prepare the stuffing. Get the chestnuts. They have me lay in the freezer already cooked (maybe someone will get lucky and it'll be fresh kostunici.). But, as shown by the result, the taste is not affected.
In a container pour 120gr. cream "Parmalat".
Put the remaining butter, half a bag of vanilla sugar and 150g. sugar. stir and brings in our melted chestnuts. Cook until thick. MNU 15-20.
Pushing a hand blender until desired consistency. Let them cool until completely cooled.
During this time our dough has risen three times. Take the dough not very big portions, that was easy to roll out. Roll out to a thickness of about 2 mm. and cut into squares of 4x4 cm In the middle put 1 tsp of chestnut filling.
Suscipiam donuts as shown in the photo. Put them on a baking sheet seam side down, let it rise. Grease them with egg yolk diluted in 1 tbsp milk. Put in oven at temp. 200 gr. With 20-25 min. until Golden.
Here are the muffins should turn out. Serve them and invite to the table of their loved ones, who can not wait to spend some time with Italians.
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