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Coconut and creamy bread rolls

    

Recipe for preparation of delicate Christmas pastry, that will scent the whole house.

No. of servings

Ready in

45 min.

Difficulty

low

 

 

baking powder for gingerbread0.25tsp¼teaspoon
cooking chocolate3.5oz100grams
egg yolk1pc1piece
flour medium15.75oz450grams
grated coconut3.5oz100grams
powdered sugar3.5oz100grams
powdered sugar-
unsalted butter8.75oz250grams
vanilla sugar0.75oz20grams
whipping cream (30-33% fat)1cup230milliliters

1. 

flour medium 15.75 oz (450 g)  grated coconut 3.5 oz (100 g)  unsalted butter 8.75 oz (250 g)  egg yolk 1 pc  powdered sugar 3.5 oz (100 g)  whipping cream (30-33% fat) 1 cup (230 ml)  baking powder for gingerbread 0.25 tsp  vanilla sugar 0.75 oz (20 g)

Use all the ingredients to prepare the dough and let it rest for 2 hours.

2. 

Form small bread rolls from the dough and place them on a baking tin with parchment paper.

3. 

Bake at 340°F (170°C) for about 10-15 minutes.

4. 

powdered sugar  cooking chocolate 3.5 oz (100 g)

As soon as the bread rolls are done, coat them in the powdered sugar and when they are cooled, dip the ends in chocolate.

Bon appetit!

 

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