| Nutrient | Content | Reference |
|---|---|---|
| Calories | 547kCal | 547kCal |
| Proteins | 3.9g | 4g |
| Fats | 37.2g | 37g |
| Carbohydrates | 48.9g | 49g |
| Organic acids | 0.2g | 0g |
| Dietary fiber | 7.4g | 7g |
| Water | 1.4g | 1g |
| Ash | 1g | 1g |
| Vitamin B1, thiamine | 0.03mg | 0mg |
| Vitamin B2, riboflavin | 0.03mg | 0mg |
| Vitamin E, alpha tocopherol, TE | 4.6mg | 5mg |
| Vitamin PP, NE | 1.1mg | 1mg |
| Niacin | 0.4mg | 0mg |
| Potassium, K | 389mg | 389mg |
| Calcium, Ca | 41mg | 41mg |
| Magnesium, Mg | 120mg | 120mg |
| Sodium, Na | 1mg | 1mg |
| Phosphorus, P | 110mg | 110mg |
| Iron, Fe | 1.8mg | 2mg |
| Starch and dextrins | 2.2g | 2g |
| Mono- and disaccharides (sugars) | 46.7g | 47g |
| Saturated fatty acids | 13.2g | 13g |
Necessary products
For the dough:
1 kg of flour
130 grams of sugar
2 teaspoons salt
42 grams of fresh yeast
500 milliliters of slightly warmed milk
150 grams of soft butter
2 eggs
For the stuffing:
300 grams of butter
300 grams of ground nuts of your choice
300 grams of crushed walnuts
100 grams of raisins
240 grams of sugar
60 milliliters of fresh milk
grated lemon peel or 1 teaspoon of cinnamon
For the glaze:
1/2 teaspoon powdered sugar
1 teaspoon fresh milk
1 teaspoon butter
pinch of salt
Method of preparation:
Sift the flour into a large bowl. Dissolve the yeast in the milk, add the sugar and stir.
Then put the eggs and beat well with a mixer.
Pour the resulting liquid over the flour, add salt and soft butter. Knead a soft elastic dough, cover it with a towel and leave in a warm place until it doubles in volume.
Make the filling. Melt the butter, add the sugar, all the nuts, lemon zest and raisins. Then pour the milk. The indicated amount is indicative, use as much as necessary to obtain a thick slurry.
When the dough rises, divide it into 3 parts. Roll one out into a rectangle and spread 1/3 of the filling evenly over its surface. Do the same with the rest of the dough and the mixture of nuts.
Roll up the layers, starting first with one end towards the middle, then the other. Cut into strips and wrap tightly. Arrange the rolls in a tray, the bottom of which you have covered with baking paper. Coat their surface with egg yolk and leave in a warm place for 20 minutes.
Preheat the oven to 200 degrees and bake the snacks for 20 minutes.
Make the glaze. Melt the butter, add the remaining products and stir until a creamy mixture. If it becomes too thick, pour a little fresh milk. If it is very liquid - add powdered sugar.
Spread the hot rolls with the hot glaze.
Enjoy your meal!
Required products (for 24 pieces)
For swamps:
For the stuffing:
For the chocolate glaze:
Method of preparation :
Swamps
Beat the chocolate crumbs and sugar, add the melted butter and mix thoroughly with a fork.
Distribute the resulting mixture evenly in a pan and bake for 8-10 minutes in the oven, which must be preheated to 180 degrees.
Remove the prepared loaf to cool while you make the cream for the filling.
The stuffing
Using a mixer on medium speed, beat the cream cheese, sugar, peanut butter and flour. When the combination is homogeneous, start adding the eggs one by one, stirring well after each one. Follow the milk, vanilla extract and beat everything.
Spread the cream on the cooled base and bake for about 35-45 minutes (the edges of the dessert should dry). Allow to cool without removing from the pan.
The glaze
Mix the saturated milk chocolate and the fat in a small bowl. Melt in a water bath, stirring constantly. Once the chocolate is completely liquefied and the mixture becomes homogeneous, apply it on the surface of the cheesecake.
Cool the dessert for an hour and serve.
Enjoy your meal!
Required products :
3 oranges
200 grams of sugar
100 grams of dark chocolate 5 grams of parchment
butter
Method of preparation :
Wash the oranges thoroughly, cut them in four and remove the soft part of the citrus, all you need is the peel.
Cut them into long strips 5 millimeters wide. If there is a lot of white on them, remove it.
Boil them in 2 teaspoons of water for 3 minutes, then drain the liquid with a colander and rinse with clean water. Repeat the procedure 2 more times, the goal is to remove the bitterness of the bark.
Put the sugar in a saucepan, pour a glass of water and place on the stove. Bring to the boil and melt the sweet crystals. Once this is done, reduce the temperature and add the orange strips to the syrup. In it they should be cooked for 3 hours, stirring.
When the specified time has elapsed, remove the sweet sticks on a sheet of parchment. Try not to stick to each other. Leave to cool and harden.
Melt the chocolate and butter in a water bath. Dip each citrus slice in the glaze and arrange on a clean sheet of parchment.
Leave in the cold until the coating hardens and you can now serve.
Store in the refrigerator.
Enjoy your meal!