Home » Recipes Lesaffre

BAKING WITH LESAFFRE

RECIPES

Marmalade buns

Ingredients:

1 kg flour
1 packet of dry yeast “Yuva”
2 cups fresh milk
2 eggs
1 cup of oil
1 cup of sugar
A pinch of salt
400 g of marmalade

Method of preparation:

Preheat the fresh milk, then activate the dry yeast in part of the milk. Leave it for a few minutes until it foams and add a tablespoon of flour and a little sugar to it. After 10 minutes, pour the activated yeast into a large bowl with the flour. Add the oil, fresh milk, salt and egg whites.

Then it’s time to knead the dough. Make sure it is smooth and soft. If necessary, add more water or flour to ensure the correct consistency. Divide the dough into equal-sized portions. Let them rise for about half an hour before continuing.

Once the dough has risen, roll each of the two parts into a circle. Cut about 16 triangles from each circle. Spread each of these triangles with marmalade, roll them into a bun shape and place them on the baking tray lined with baking paper.

Meanwhile, preheat the oven to 180 degrees. Once you are done rolling the buns, carefully arrange them at some distance from each other, then place them in the preheated oven to bake. After about 20 minutes, your marmalade buns will be ready to serve.

Bon Apetit!

Delicious tutmanik with Saf-instant yeast

Ingredients:

500 g flour
1 sachet of “Saf-instant” dry yeast
250 ml lukewarm water
1 egg
125 g butter
A pinch of salt
A pinch of sugar
300 g cheese

Method of preparation:

Start by activating the dry yeast with a little water. Set it aside for a few minutes until this happens. Then add the activated yeast to a larger bowl, along with the flour, sugar and the rest of the water.

Knead the dough, making sure that it is not too hard or too soft. If necessary, add more water or flour to achieve the optimal consistency. Divide the risen dough into 7 equal-sized balls and let them rise for about 30-45 minutes before continuing with the next steps.

Meanwhile, melt the butter. Once the dough has risen, roll each ball in the melted butter. Once you have done this, roll each one out to the size of the baking tray and start arranging them one by one in the greased tray. Sprinkle each layer with the crumbled cow’s cheese and a little butter. When you have added all seven layers, cut the tutmanik into triangles and set it aside for about half an hour.

In the meantime, preheat the oven to 200 degrees. Once the tutmanik has risen, brush it with a beaten egg and place the tray in the oven. Bake for 45 minutes, then take it out and let it cool a little before serving it to the table. That’s it, your tutmanik is ready.

Bon Apetit!

Fluffy yeast rolls

Ingredients:

1 kg of flour
20 grams of fresh yeast “Vivo”
1 tsp. fresh milk
1 egg
salt
sugar

Method of preparation:

Heat the fresh milk in the microwave, just enough so that it is not cold, and put it in a large bowl. Dissolve 1 spoon of sugar in it and mix well. Add about 4 spoons of flour. Stir the mixture again until it has the consistency of pancake mixture and set aside for about 15 minutes.

Then add 2 tablespoons of oil, the beaten egg, salt and sugar to the mixture. Sift the flour and gradually add it to the dough. The resulting dough should be soft and elastic. Cover the bowl with cling film and let the dough rise until it doubles in size – about 30-40 minutes.

Heat the pan well and pour oil into it. When the oil is hot, take pieces of the dough with greased hands and stretch them into a circle. The formed dough is placed in the hot oil and fried on both sides until golden.

Voila! The fluffy rolls are ready!

Flyffy bagels

Ingredients:

3 ¾ cups white flour
1 packet of dry yeast “YUVA”
1 teaspoon of sugar
2 teaspoons of salt
1 tablespoon and 1 teaspoon of malt extract
1 teaspoon of baking soda
300ml of warm water
1 egg
Poppy seeds

Method of preparation:

In a large bowl, pour the flour, sugar, one teaspoon of salt, one teaspoon of malt extract and dry yeast “Yuva”. After mixing them well, add the warm water and knead the dough for about 10 minutes on a surface sprinkled with flour. Your dough should become soft, easily separate from the bowl and be able to be shaped into a ball.

You should know that depending on the brand, the method of measurement, the humidity in your home and other important factors, your flour will absorb a different amount of water. Therefore, the amount of water required may be different. If the dough is dry, pour more water into it, and if it is sticky, sprinkle more flour.

Divide the dough into 8 circles by poking a hole in the middle of each with your index finger, then place them on a baking sheet. Leave them at room temperature for about 2 hours to increase in size. Don’t forget to cover them with a towel.

Meanwhile, prepare a pot of boiling water. Dissolve the second teaspoon of salt, a tablespoon of malt extract and a teaspoon of bicarbonate of soda in it. Drop the formed bagels into the boiling solution and leave them for two minutes on each side. Once you have finished this step, return the bagels to the cooking paper and if the holes have shrunk, expand them again by pressing from the inside with the back of a wooden cooking spoon.

Sprinkle the bagels with the seeds, then put them in a preheated oven to 215 degrees and bake for about 20-25 minutes, after which your fluffy bagels will be ready.

Bon Apetit!

French Country Bread

Ingredients:

Flour – 4 cups
Water – 1 1/2; 1 3/4 cups
Sugar – 1 teaspoon
Salt – 2 teaspoons
Saf-instant Dry Yeast – 2 tablespoons

Instructions:

To get started, simply place all the ingredients in a large bowl and mix them together. When you’re working with dry yeast, there’s no need to worry about the order of the ingredients or anything like that. Just put them in the bowl and mix. And if you have a bread machine that can knead the dough for you, it’s even easier.

Regardless of the method you use to knead the dough, you’ll probably need to make a few adjustments to the flour or water in this recipe. Flour will absorb different amounts of water depending on the brand you use, how you measure it, the humidity in your home, and more. So, once the ingredients start to come together, take a look at your dough. If it’s dry and crumbly, add more water until the dough is soft and forms a ball. If it’s too sticky, add more flour until the dough starts to pull away from the bowl.

Once you’re done, carefully shape the dough into a ball and place it in a clean, lightly oiled bowl. Cover with a damp cloth and let the dough rise until it doubles in size. The dough in this French bread recipe tends to rise quickly because it has no fat, so keep an eye on it!

While the dough is rising, prepare a baking sheet by sprinkling it with cornmeal. Then, remove the bread dough from the bowl and carefully shape it into an oval. Place it on the paper and sprinkle the top with flour. The more you sprinkle it, the more artisanal the bread will look.

With a sharp knife, cut the dough in several places and let it rise again in a container covered with a damp cloth for about 40 minutes. Then preheat the oven to 200 degrees. When the oven reaches temperature, pour a cup of water on the baking paper to create steam. This helps us get a crispy crust on the French bread.

Put the bread to bake. This takes between 40 and 45 minutes. When the bread is ready, it will be golden brown and smell amazing!

Remove it from the oven and leave it on a wire rack to cool. Since French bread does not contain fat, it dries out relatively quickly, but if stored tightly wrapped, it will last for several days.

The recipe for French country bread is complete!

Bon Apetit!