Bohmische kolatschen
Instructions
Sift the flour into a bowl, placing a fountain, make a recess in the Center and add the crumbled yeast.
Unbind with warm milk, then cover with a veil of flour and let stand for 15 minutes.
Meanwhile, gently melt the butter in a small saucepan and mix in the salt, lemon zest, sugar and egg.
Add the mixture to the flour and baking powder and mix everything until you get a soft and homogeneous dough.
Allow to rest, covered, for 20-25 minutes, then divide into pieces of 50 g each, to whom you will give the shape of a ball.
Crush each of them so you get 10 discs-12 cm in diameter with the edges slightly.
Bucherellateli with the prongs of a fork, then arrange on oven tray greased with butter and brush along the edge with beaten egg yolk.
Prepare the filling: pass the ricotta through a fine sieve and collected in a bowl.
Add the softened butter, 90 g sugar, egg yolks, potato flour and rum and mix everything until you get a homogeneous mixture.
Whip egg whites with whites 90 g sugar and blend the mixture of ricotta.
Put in a saucepan the rest of the sugar, poppy seeds and bread crumbs, date a mixed, then pour the boiling milk and bring to a boil.
With the help of a spoon, spread the dough disks ricotta filling, alternating to the mixture of poppy seeds.
At the center of each schiacciatina put a spoonful of plum puree.
Let stand the cakes for a quarter of an hour, then bake in a preheated oven (200 degrees) for 20-25 minutes.
When I'm ready brush with apricot glaze, which will keep crashing for a few hours, then garnish with almond flakes.
Note: the Kolatschen are traditional sweets Bohmische of Bohemia; should be consumed just removed from the oven, but you can keep them for a few hours brushing fragrant with apricot glaze.
Vin Santo del Trentino Torcolato di Breganze.
Ingredients and dosing for 15 persons
- 1 egg yolk
- Butter for baking plate
- 200 g of apricot glaze
- 50 g of almond flakes
- For the dough:
- 500 g of flour
- 35 g of brewer's yeast
- 25 cl of milk
- 80 g of butter
- 70 g of sugar
- 1/2 teaspoon of salt
- == 1 lemon (zest)
- 1 egg
- For the filling:
- 500 g of ricotta
- 280 g of sugar
- 2 egg yolks
- 30 g of potato starch
- Cl = 2 = Rum
- 2 egg whites
- 250 g of ground poppy seeds
- 2 tablespoons of breadcrumbs
- 25 cl of milk
- 200 g of plum puree