gogosi cu gem, la cuptor (also in English)

gogosi moi cu gem (20)

for English scroll down

Asta e o gaselnita (nu ca as fi inventat-o eu, am cautat-o inspirata de bascutele cu gem de la patiserii) pentru copilul meu care a mancat “pe undeva” :) gogosi, si ii plac dom’le. Dar noi nu prajim, si mai ales nu pentru Vlad, asa ca a trebuit sa gasim alta solutie… si, sa vezi si sa nu crezi, ii plac si astea (adica LE CERE chiar el), asa ca voi distribui in felul asta reteta si pe la bunici, strabunici, matusi si alte locuri de gatit pentru urmasul nepretuit ;)

a, in plus se poate inscrie si la “variatiuni pe tema aluatului de rulouri cu scortisoara” (mai sunt si alte variatiuni) pentru ca porneste de la acelasi aluat (am zis sa nu ma mai complic cu alte aluaturi, desi am gasit pe net multe variante), alta tehnica de umplere si taiere.

1. asadar, pregatim aluatul ca aici, pana la faza la care intindem foaia. Pe foaie insa, o intindem grosuta bine de datat aceasta, minim 1cm, catre 2… 2. apoi, cu ajutorul unui pahar taiem cerculete (buza paharului se infaineaza): 3. (marginile le adunam, la intindem din nou si repetam) se pun cerculetele in tava de copt, pe hartie de copt si se lasa sa mai creasca minim 30 de minute (acoperit cu un servet umed, ca daca nu face aluatul o crusta, ca in poza mea)4. dupa ce au crescut, se ung cu galbenus batut cu lapte. Apoi cu fundul unui paharel mai mic se fac adancituri in fiecare gogoasa (le ung inainte ca sa se dezlipeasca fundul paharelului mai usor).5. fiecare adancitura se umple cu o lingurita de dulceata. De-a lungul timpului le-am mai umplut si cu: serbet, ciocolata rasa, patratele de ciocolata, migdale. Daca puneti dulceata, puneti o mai mare densitate de fruct (pentru ca siropul dulcetii se lichefiaza la cuptor si curge – la fel am patit cu serbetul si cu dulceata subtire de portocale din poza):6. se coc la cuptor, 10 minute la 200 de grade (asta la cuptorul meu, care cam arde si in care pun tava foarte sus; puteti incerca si 180 de grade timp de 15-20 de min). Se lasa la racit pe gratar de racire si se pudreaza cu zahar dupa ce s-au racit. Later edit: gogosile astea sunt bune calde sau caldute – atunci sunt foarte moi si pufoase; Trebuie tinute in cutii cu capac, dar oricum isi pierd din pufosenie a doua zi (desi nu se intaresc nici dupa o saptamana si raman inca foarte bune, nu se pastreaza super-pufoase). Pentru ca ies destul de multe din cantitatea de aluat, si pentru ne bucura de ele cat mai proaspete eu congelez jumatate. Aluatul se congeleaza cel mai bine inainte de a doua crestere si deja modelat in forma – in cazul de fata imediat dupa ce am taiat cercurile, fara a le lasa sa mai creasca. Le pun la congelare rapida pe foaie de copt, una langa alta si dupa ce au inghetat le pun intr-o punga tip zip-lock. La decongelare, se lasa sa se decongeleze la temperatura camerei sau in frigider, si se reia procesul de unde l-am lasat. Nu vor mai creste prea mult la a doua crestere, dar se vor umfla in cuptor.

 

Soft baked donuts, with jam (recipe in English)

That’s a trick (not that I invented them myself, I was inspired by something similar I see in pastry shops) for my child who ate donuts “somewhere” :) , and just likes them. But we do not fry, and especially not for Vlad, so we had to find another solution … and unexpectedly, he also likes these donuts (ie asks for them himself), so I’ll share this recipe (I hope grandparents, great grandparents, aunts etc. take note :)

This is, in fact a “variation on the dough for cinnamon rolls” (there are other variations also) that starts from the same dough recipe (to avoid somplications), but with a different technique of filling and cutting.

1. So, prepare the dough as in here, up to the stage of rolling the dough in a rectangle. Roll it thicker this time, minimum 1cm to 2cm thickness …

2. then use a glass to cut out circles in the sheet of dough (if too sticky, dip the rim of the glass in flour)

3. Place the circles in a large tray, on baking parchment paper and let rise 30 minutes (covered with a damp cloth, to avoid the crust that you see in my picture)

4. After this second raise, brush with beaten egg yolk with milk. Then use a small-bottomed glass to create pits in each donut

5. Each pit is filled with a spoonful of jam. Over time we’ve also filled with: sherbet, candied oranges, chocolate shavings, squares of chocolate and almonds. If you use jam, use a higher density of fruit (the syrup baked liquefies and overflows during baking – as it happened with thin sweet sherbet and orange in the picture):

6. bake in oven 10 minutes at 200 degrees Celsius (depending on the oven you can try 180 degrees Celsius for 15-20 min).

Allow to cool on cooling grill and sift powdered sugar over after they have cooled.

Later edit: these donuts are good hot or warm – they are very soft and fluffy. They can be kept in airtight containers, are still good the next day, yet not as fluffy.  This is I only bake a few and freeze the rest of the batch.

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  1. [...] acum i-am pus la pachetel gogosi cu gem si cuiburi de viespi (pe care le fac, le congelez dupa cum am descris in post, si apoi, una cate [...]



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