Recipe French rolls
The recipe is simple, tastes amazing, and most importantly, this consistency in expensive hotels in Europe are preparing for breakfast.
Take ready puff yeast dough.
To defrost it in the refrigerator. Advance.
Also on the eve of raisins soaked in brandy or liqueur “Cointreau”.
Raisins 200 g
Prepare the custard.
At 0.5 liters of milk 100g of sugar, 0.5 teaspoons vanilla sugar, table 1.5. l. 2 flour and eggs.
We put on the fire the milk with vanilla sugar, and in the meantime, beat the eggs with the sugar and add the flour and then the milk is almost boiled add 1 \ 3 of milk to the egg mixture in a thin stream – is that eggs are not curled. Then send back to the boiling milk and cook, stirring constantly for 5-7 minutes. Let cool cream.
Rolling dough. Smeared spoon the cooled cream. Then generously sprinkle raisins (second layer I with chocolate drops), turn to roll and cut with a sharp knife on the rings thickness approx. 2 cm. The tip moistened with water and cling to the bottom bun. Put on parchment and lightly press them. Lubricate the yolk and caramel to give stand 20 minutes then bake at 180C for 20-25 minutes. When we’ll get them out of the oven, it is necessary to lubricate the sugar syrup for their brilliance.
Syrup: a glass of water half a cup of sugar + melt and boil.
All go for it, my dear!