For the dough:
- 600 g Extra white flour type 400
- 200 ml milk
- 1 yeast
- 3 tablespoons sugar
- pinch salt
- 4 egg yolks
- 200 g butter
- vanilla extract
- yolk for coating
For the filling:
- 300 g ground walnuts
- 4 whites
- vanilla extract
- 5 tablespoons sugar
Ingredients
For the dough:
For the filling:
PREPARATION
4 slices Wheat rusk 6 tablespoons grated Parmesan cheese 1 tablespoon butter 1 tablespoon mustard 1/2 tablespoon oregano
For the dough: 600 g Extra white flour type 400 200 ml milk 1 yeast 3 tablespoons sugar pinch salt 4 egg yolks 200 g butter vanilla extract yolk for coating For the filling: 300 g ground walnuts 4 whites vanilla extract 5 tablespoons sugar
4 cups Bakery flour type 500 2 cups milk 2 cups sugar 2 cups cooking oil 100g poppy seed 1 sachet vanilla sugar 1 bag of baking powder
1 cup Polenta 1 cup of water 1 1/2 cup of milk 1 1/2 cup white sugar 1 cinnamon stick 1/2 cup of butter
200 g of crushed Cookies with chocolate pieces and hazelnuts 150 g butter 200 g of chocolate 2 tablespoons honey 1 dl Coca-Cola 200 g of sugar 75 g of coarsely chopped hazelnuts 75 g of coarsely chopped almonds 100 g of chocolate for glaze
For the biscuit core: 250 g blended Soft cookies with chocolate pieces 6 tablespoons melted butter 25 g of sugar zest from one lemon For the filling: 2 yolks 150 ml of condensed milk 30 ml of fresh lemon juice 1 teaspoon grated lemon zest 170 g of mixed forest fruits
5-6 slices Rye rusk 1 can of tuna 2-3 green peppers few leaves Swiss chard, olive oil lemon juice (1/2 lemon) salt, pepper, garlic
250 g Extra white flour type 400 2 teaspoons baking powder 1 teaspoon cinnamon 1/2 teaspoon ground carnation 1/2 ground nutmeg 1/2 teaspoon salt 2 eggs in room temperature 150 g sugar 170 ml sour cream peel of one orange 80 ml orange juice 100 g sugar 60 ml vegetable oil 150 g walnuts