My Baklava...

Chocolate Balklava

These quantities refer to a Square baking pan with a length of 25 cm and a width of 35cm.

Ingredients:

Sugar syrup

300 ml water

300 g sugar

200 g honey

1 Cinnamonn stick

3 tbsp lemon juice

Filling

250 g hazelnuts

30 g cocoa

1 tsp cinnamon stick

1 pinch salt

50 g chocolate droplets (tender bitter chocolate)

Baklava

400 g Filo dough

250 g Butter

Preparation:

Sugar syrup

Mix the water with the sugar, honey and cinnamon stick in a saucepan and bring the syrup to the boil. Cook it for about 3-4 minutes until it flows down from the spoon like a thread. Add the lemon juice and allow the syrup to coolcompletely. Remove the cinnamon bar after about 5 minutes of drawing time.

Nut filling:
 Roughly grind the hazelnuts roughly and mix them with the cocoa, cinnamon, salt and chocolate droplets.

Layering baklava into the mould

Cut the dough leaves into the size of the frying pan. Melt the butter and grease the shape. Now put about half of the leaves, including  the dough blend, in the mould and pour some butter in between.

Spread the nut filling evenly over it and cover with the remaining dough leaves (with butter in between). But add some butter to the surface. The complete surface is the best with it. Cut the baklava now into 6 x 6 cm squares.  This is best done with a sharp, smooth knife. Bake the baklava in the preheated oven at 200 °C O/U for about 35 minutes, until the surface and bottom are nicely golden brown.

Pour over the baklava with the cold syrup immediately after baking and let it draw for at least 2 hours.

After the 2 hours simply leave to taste coffee or tea.

Franzbrötchen

Franzbrötchen

 

 Ingredients for portions

 
                                                

 FOR THE PASTRY

 250g             flour

 21g               fresh yeast

 125g             milk

 42g               soft butter

 45g               sugar

 0.5                vanilla bean

 1 pinch         salt

 0.25 tsp        lemon zest

 

 Some flour for rolling out

 

 FOR THE BUTTER BRICKS

 100g            butter, cold

 25g              flour

                                                                                                                

       

 FOR THE FILLING      

 250g           butter

 70g             sugar

 4 level tab  cinammon                                                                         

   

 

 Preparation time: 100 minutes

 Cooking time: 20 minutes

 Total: 120 minutes                                                                              

    

 

 

 Franzbrötchen: recipe and preparation

 

 Baking time: 20 minutes

 Temperature: 190°C top/bottom heat

 Baking pan: baking tray, 30x40cm

 

 Step 1: Preparation of the butter

 

 Work the cool butter with flour and work smooth.  Then roll out into a rectangular sheet and wrap in foil and place in the fridge.

 

 Step 2: Preparation of the Danish pastry

 

 Preheat the oven to 190°C top/bottom heat.  Knead the flour, yeast, milk and sugar into a pre-dough.  Form the dough into a ball, wrap in cling film and leave to rest for 10 minutes.  Then add all the remaining ingredients to the pre-dough and knead in the machine slowly, first for 3 minutes, then for a further 5 minutes at a high speed.  Shape the dough into a ball, wrap in cling film and then leave to rest in the fridge for 15 minutes.  Dust the work surface with flour.  Roll out the chilled dough and wrap the sheet of butter in it.  Before folding, remove the flour from the surface of the dough with a brush.  Make sure that the butter and the dough are about the same firmness.  The dough should enclose the sheet of butter evenly with the same dough thickness at the top and bottom and should not have any openings or cracks from which the fat could escape.  Now he gets two easy tours: Roll out the dough into a long rectangle.  Then fold into each other on 1/3 of the surface, so that three layers of dough are on top of each other.  Wrap in foil and leave to rest in the fridge for 5-10 minutes.  Turn the dough 90 degrees, roll out again into a rectangle and give the second easy turn.  Another cool dough rest for 5-10 minutes. Roll out the dough on a floured surface to 45 cm x 30 cm.

 

 Step 3: For the filling

 

 Mix together the sugar and cinnamon for the filling.  Slowly bring the butter to a boil in a saucepan over medium heat.  When heated, it separates into three components, which are deposited in layers one on top of the other.  The whey stays on the bottom and the protein on the surface.  The middle layer contains the butterfat.  Skim off the foam that rises with a slotted spoon until the butter is clear and no longer bubbling.  Work carefully, it could splash.  Remove the pan from the stove and let the butter cool slightly.  Then carefully fill the still liquid butter through a coffee filter in the sieve into a mason jar.

 

 Step 4: Completion

 

 Brush the rolled out dough with the clarified butter and sprinkle with the cinnamon sugar.  Now roll up the dough rectangle from the short side into a roll.  Then cut this roll into 6 pieces of 5 cm each.  Using the handle of a wooden spoon, make a deep notch in the center of each piece parallel to the cut edges.  Press the cut edges with your fingers a little in the direction of the notch so that they spring up nicely later.  Place the prepared dough pieces on a baking sheet and let them rest for the last 15 - 20 minutes in the baking area near the warm oven until they have reached a significantly larger volume.  In the preheated oven, first place the bowl with the ice cubes on the bottom of the oven for the steam.  Now carefully press the dough pieces flat on the tray with the palm of your hand, then place the tray on the middle shelf and bake for about 20 minutes until golden.