Briose cu urda, lamaie si afine (also in English)

lemon ricotta blueberry muffins (111)

For English recipe please scroll down

 

Pentru cei care citesc blogul meu de mai mult timp, este cunoscut deja care este “triunghi-ul meu de foc”: lamaie, miere, ciocolata. Sunt ingredientele mele preferate si cam orice deserturi care le contin au mari sanse sa-mi vrajeasca imaginatia si pana la urma, si papilele.

lemon ricotta blueberry muffins (45)

Deasemenea, anul asta a fost clar ca am mai avut o “favorita de sezon”: urda. Am mai spus, ma innebunesc dupa textura fina si umeda pe care o da aluaturilor, deci nu puteam sa ratez ocazia de a face si niste briose. Care, fara exagerare, sunt SENZATIONALE! Aroma lamaiei – favorita mea – e potentata perfect de gustul branzei – nu intamplator aceasta combinatie este “clasica”. Iar textura, este exact cum o asteptam: o briosa cremoasa, fina!

lemon ricotta blueberry muffins (118)

Asadar, reteta:

Briose cu urda si lamaie

pentru 7 briose mari sau 9 briose mici

Ingrediente

100 – 120 g urda (appx. 1/2 cup)

1 ou

160 ml lapte

25  g unt topit si racit

160g faina (1 si1/3 cup)

100g zahar (1/2 cup)

1 lingurita cu varf de praf de copt

un praf de sare

coaja rasa de la o lamaie MARE

afine – dupa preferinta (nu am cantarit)

Metoda

(metoda clasica pentru briose: se pregatesc separat ingredientele uscate si cele umede, apoi se amesteca intre ele)

1. Intr-un vas se freaca urda cu mixerul pentru a deveni cremoasa. Apoi se adauga oul, laptele si untul, amestecand bine cu telul.

2. Separat se cerne faina cu praful de copt si se adauga zaharul, sarea si coaja de lamaie.

3. Se toarna ingredientele uscate peste cele umede si se omogenizeaza cu telul. Daca va plac fructele in interiorul briosei, se adauga si afinele odata cu ingredientele uscate si se amesteca cu telul doar pana la omogenizare. Daca vreti afine doar deasupra briosei, nu le adaugati in aluat.

lemon ricotta blueberry

4. Se toarna aluatul in formele de briose (cu ajutorul unui cleste de inghetata) si eventual se presara afine pe deasupra.

lemon ricotta blueberry1

5. Se coace la 180 C timp de 20 de min.

lemon ricotta blueberry muffins (111)

lemon ricotta blueberry muffins (82)-001

 

Lemon, ricotta, blueberry muffins – recipe in English

For those who read my blog for a long time , it is already known that this is ” my trifecta “: lemon , honey and chocolate. They are my favorite ingredients and just about any dessert containing either of these, will spark my imagination and eventually, my taste-buds.

Also, this year it was clear that we had a ” seasonal favorite”: ricotta.  I’m crazy about soft and moist texture it creates. So I could not miss the opportunity to make some ricotta  muffins . Which, without exaggeration , are sensational! The lemon flavor – my favorite – is highlighted perfectly by the ricotta – not incidentally this combination is a “classic” . And the texture is exactly what I was expecting : a creamy, soft muffin!

So , the recipe :

For 7 large muffins or 9 small muffins

Ingredients

100-120 g ricotta ( appx. 1/2 cup)

1 egg

160 ml milk

25 g butter, melted and cooled

160g flour ( 1 and 1/3 cup)

100g sugar ( 1/2 cup)

1 teaspoon baking powder

Pinch of salt

zest of a large lemon

blueberries – as many as desired (I haven’t weighed mine)

Method

(the classical method for muffins : preparing the wet and dry ingredients separately, then mix them together)

1. In a bowl with an electric mixer , whip the ricotta become creamy . Then add the egg, milk and butter, stirring well with a whisk .

2. Separately, sift the flour with baking powder and add sugar, salt and lemon peel .

3. Pour the wet ingredients over dry and mix with whisk . If you like fruit inside the muffins , add the blueberries with the dry ingredients and whisk just until smooth . If you want blueberries only on top of the  muffins , then do not add them to the batter.

4. Pour the batter into (mini) muffin tins ( with an ice cream scoop) and (if case) sprinkle blueberries on top.

5. Bake at 180 C for 20 min .

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