Rosemary Chicken

Wonderful, delicate and moist chicken, representing a new flavour I haven't tried before. I strongly recommend preparing such dinner. We all fell in love with sweet potatoes! They are so soft, sweet and filling! And they make a perfect couple with rosemary.
What's more, rosemary gives the entire dish a unique taste and wonderful smell all around the house from the oven :)

Changed into easier version, recipe comes from this website.

Ingredients:

• 2 chicken breasts
• 500g od sweet potatoes
• salt, pepper
• 4 tablespoons olive oil
• 1 tablespoon of honey
• 2 twigs of rosemary
• 4 tablespoons of balsamic vinegar

Preparation:

1. Wash chicken breasts cut out the fat and bones. Cut every breast into 2 thinner slices.
2. Take a bowl, put them inside and season with salt and pepper. Add 2 tablespoons of oil, leaves from 1 rosemary twig, 4 tablespoons of balsamic oil and mix thoroughtly. Set aside for at least 15 minutes.
3. Start preheating the oven to 220C.
4. Wash and peel sweet potatoes, cut into halves.
5. Take a casserole, put sweet potatoes inside, season with salt and pepper, add olive oil and rosemary leaves from another twig. 
6. Add chicken (with its marinade). Pour 1 tablespoon of honey on the chicken and add some more rosemary or seasoning if needed/desired. 
7. Bake for around 20-30 minutes, till potatoes are soft and chicken cooked well.
8. Serve for instance with green salad mix.
9. Bon appetit! :)

Coffolate Shortcake

A very tasty shortcake, perfect for an Easter table. I have never tried such shortcakes, as my family was used to such Easter shortcakes (which are, indeed very tasty too), but this year I decided to try something new and I am not dissapointed. Try, try, it is worth it ! :)

Recipe, slightly changed, comes from this website.

Ingredients (for a 20x30cm baking pan):

Bottom:

• 170g of flour
• 80g of potato starch
• 3 tablespoons of cocoa powder
• 1/2 teaspoon of cinnamon
• 50g of sugar
• 150g of cold margarine
• 1 egg

Top:

• 200g of cherries
• 25g of milk chocolate

Frosting:

• 125ml of 36% cream
• 1 teaspoon of instant coffee
• 1/2 teaspoon of cardamom
• 30g of margarine
• 200g of white chocolate

Preparation:

Bottom:

1. Take a bowl, sieve flour and potato starch inside. Add sugar and margarine (cut into cubes). Knead or mix well. Add egg and knead again till well combined.
2. Make a bowl, cover with cling film and put in the fridge for an hour.
3. During that time, prepare the kitchen surface, to roll out the dough.
4. Start preheating the oven to 160C.
5. Take the cake out and roll out. 
6. Put in the baking pan, on the entire bottom + 1cm sides.
7. Using a fork, make holes on the entire bottom.
8. Put in previously preheated oven and bake for 35 minutes till gold.
9. Cool down.

Frosting:

1. Take a pan, put cream inside, add coffee and cardamom and heat, till it all dissolves. Stop heating, add butter and chocolate, stir till it all melts (if it is hard - heat it up a little bit).
2. Pour it on previously cooled down shortcake bottom and put in a cold place for an hour so that it stiffens.
3. Put pieces of cherries in any pattern desired, decorate.
4. Melt remaining milk chocolate and distribute all over the shortcake.
5. Store in room temperature.
6. Bon Appetit! :)

Sour-Sweet Shortcake

There are sometimes recipe on the Internet, which - when you see them - you know - they are going to be just awesome :) And this is a perfect example of such situation. This is a perfect combination of sour orange jam and sweet white chocolate with some more ingredients that will make you forget about calories ;) 

I do recommend! 

The recipe, slightly changed, comes from my favourite website.

Ingredients (for a 20x30cm baking pan):

Bottom:

• 170g of flour
• 80g of potato starch
• 50g of sugar
• 150g of cold margarine
• 1 egg

Top:

• A jar of orange jam
• a handful of dried apricots
• 100g of almond flakes
• optionally - 4 tablespoons of orange liqueur

Chocolate frosting:

• 150g of white chocolate
• 5 tablespoons of 36% cream

Preparation:

Bottom:

1. Take a bowl, sieve flour and potato starch inside. Add sugar and margarine (cut into cubes). Knead or mix well. Add egg and knead again till well combined.
2. Make a bowl, cover with cling film and put in the fridge for an hour.
3. During that time, prepare the kitchen surface, to roll out the dough.
4. Start preheating the oven to 160C.
5. Take the cake out and roll out. 
6. Put in the baking pan, on the entire bottom + 1cm sides.
7. Using a fork, make holes on the entire bottom.
8. Put in previously preheated oven and bake for 35 minutes till gold.
9. Cool down.

Top:

1. Distribute the orange jam (mixed with 2 tablepoons of liqueur if used) all over the bottom (probably not entire jar, but half or so).
2. Put apricots, in any pattern desired (I did the chequered pattern).

Prepare the frosting:

1. In a pan, melt 100g of chocolate with 5 tablespoons of 36% cream (and 2 tablespoons of liqueur if used). When done, add the remaining chocolate and stir till it melts. Put aside to let it cool down a little.
2. Distribute the frosting on a cake (any pattern desired, again) and sprinkle with almond flakes.
3. Bon Appetit!

Easter Yoghurt Muffins

Basic, classic, elegant. This is one of the most useful recipe, for all occassions. So today, as an Easter Muffins I want to present them - yoghurt muffins with a nice, delicate lemon taste and a raspberry surprise inside. 

I realize that the biggest surprise are the wrrapings, and some of You probably crave for them ;) They come from the website of one of the most known producent in Poland and you can find them and many others here. Have fun and Happy Easter! :)

The base, slightly changed, comes from this website. 

Ingredients (for 24 smaller muffins) all of them need to be room temperatured.

• 250g of natural yoghurt (but not a "0% fat" one)
• 150g of margarine
• 4 eggs
• lemon zest from 2 lemons
• 300g of flour
• 1 teaspoon of baking soda
• a pinch of salt
• 250g of sugar

Filling:

• Raspberry jam

Preparation:

1. Take a pan, melt butter inside. Let it cool down.
2. Start preheating the oven to 170C.
3. Prepare muffin cases and keep handy. 
4. Prepare a big bowl.
5. Put yoghurt inside and mix it with cool melted butter. Add eggs and lemon zest. Beat.
6. Now add sieved flour, soda, salt and sugar. Stir only till all the ingredients mix.
7. Fill the muffin cases with dough till their 3/4 height.
8. Put in the oven and bake for around 25-30 minutes, till you reach a dry toothpick.
9. Take them out and using a syringe with very thin 'needle' like ending and inject the jam inside.
10. Remove the excess of the jam that starts coming out from the muffin.
11. Let the muffins cool down.
12. Prepare the icing, for example from this recipe and decorate the muffins.
13. When done, you can dress up your muffins using this wrapping. Remember to cut it out precisely and laminate, before using :)
14. Bon Appetit! :)

Citrus Snowballs

Here is another sweet recipe for cold, winter evenings at home. These snowballs are surprisingly tasty, sweet, orange, crunchy cookies which will be a good match for hot tea/cocoa, blanket aaand book or dreams ;)
Also, if you're running out of time, they're very easy and quick to make which gives them another big +. 
Sprinkled with powdered sugar or glucose, look like a snowball on a table :) And children will love them! Just make sure they're not using them as snowballs ;)

There original recipe is here, though I've made quite a lot of changes, such as replacing butter with margarine which I tend to do very often recently.

Ingredients:

• 250g of margarine
• 100g of powdered sugar (+ more to sprinkle the cookies)
• 1 teaspoon of orange extract
• 100g of chopped walnuts
• 100g of candied orange skin
• 375g of flour

Preparation:

1. Prepare a baking tray and put baking paper all over it.
2. Start preheating the oven to 180C.
3. Take a mixer and its bowl. Put margarine and powdered sugar inside and beat till bright and fluffy (around 10 minutes).
4. Add orange extract, walnuts, candied orange skin and mix till well combined.
5. Add flour and mix (or knead) again till well combined.
6. Start making balls (around 2 teaspoons of dough for 1 ball) and place on previously prepared baking tray (they might be placed close to each other as they won't grow).
7. If the oven is ready, bake for 10-15 minutes till golden brown.
8. Cool down on a wire rack.
9. Sprinkle with powdered sugar.
10. Bon Appetit!

Chocolate Cake

I do enjoy baking birthday cakes for my friends. I always ask them for their favourite flavours and prepare a perfect cake. And Martha's frosting - oh my, that was the most wonderful chocolate mixture I've ever eaten! Unfortunately, as it was a gift, there is no picture from the inside.

Recipe for a sponge cake comes from my favourite Polish website and the best chocolate frosting comes from my favourite cook, Martha Stewart.

Ingredients:

Cocoa Sponge Cake:

• 7 eggs
• 1 glass of sugar
• 2/3 glass of baking cocoa
• 2/3 glass of flour

Filling:

• 350g of cherry jam
• 500-700g of cherries without kernels
• optionally - 4-5 tablespoons of cherry liqueur, for example from that recipe

Whipped cream:

• 1/4 glass of water
• 2 teaspoons of gelatin
• 750ml of 36% cream
• 1/4 glass of sugar

Top:

• 1 pack of candied cherries
• 1 pack of chocolate decorations
• chocolate frosting

Chocolate frosting:

• 226g of bittersweet chocolate
• 226g of milk chocolate
• 355ml of 36% cream
• 2 tablespoons corn syrup
• 340g of butter, soft but cool, cut into small pieces

Preparation:

Sponge cake:

1. Prepare a springform (diameter 24cm) and cover the bottom with baking paper.
2. Take a bowl, sieve cocoa and flour inside.
3. Separate egg yolks from egg whites.
4. Start preheating the oven to 170C.
5. Take a mixer and its bowl, put egg whites inside and beat for 2 minutes on a low rotation, Gradually higher the speed of the mixer and start adding sugar. Beat the egg whites for a few minutes till stiff and shiny. Still, while beating, start adding egg yolks, sepatarely, adding another when the previous one is precisely mixed with egg whites.
6. Turn the mixer off.
7. Sieve cocoa/flour mix slowly to the eggs mixture and using a spatula, slowly, gently stir till all the ingredients mix.
8. Pour the dough into previously prepared sprinform, put in the oven and bake for 35-40 minutes, to the point of a dry toothpick.
9. After that time, take the sponge cake out from the oven and energetically throw on a kitchen surface ( :) ). Cool down,

Filling:

1. Mix all the ingredients of the filling (also alcohol, if desired). Divide into 2 equal bowls.
2. Using a knife, cut the sides of the sponge cake, open springform, put the sponge cake upside down to take out the baking paper. 
3. Using thread or a big knife, cut the sponge cake lengthwise, into 2 (or if possible 3) equal layers.

Prepare whipped cream:

1. Put 36% cream in the freezer.
2. Boil 1/4 glass of water. Put gelatin inside, stir till gelatin melts. Cool down.
3. Take a mixer and its bowl, put 36% cream inside, start beating. Add sugar and beat till stiff. Mix in the gelatin liquid.
4. Divide into 2 equal bowls.

Layers:

1. Take a cake plate, put first piece of sponge cake on it. Distribute filling from the first bowl with cherries. Cover with one bowl of whipped cream. 
2. Put another layer of cake and repeat steps with filling.
3. Cover with the last piece of sponge cake.
4. If there is any excess of the filling, sticking out on the cake's sides, take it out.

Chocolate frosting:

1. Take a mixer's bowl, chop both the bittersweet and milk chocolates and put inside it. Set aside.
2. Take a pot, put 36% cream and corn syrup inside, bring to boil. Take off the heat and pour the mixture over a bowl with chocolates. Let it stand for 2-3 minutes, so that the chocolate melts. Stir till smooth. Cool down.
3. When cooled down (room temperatured), start beating with a stand mixer and gradually add butter until smooth and silky.
4. Using an offset spatula, distribute the frosting all over the cake, leaving some for decoration.
5. Decorate the cake with a spatula, syringe, etc.
6. Serve immediately, or keep covered with a cake dome in the fridge. Let sit at room temperature for about 20 minutes before serving.

Walnut Circles

These are very nice, crunchy cookies, which might be prepared in any shape desired, if only You have a cookie cutter :) Margarine gives all of the bakery that characteristic, outrageous taste that makes you want another cookie :) I think they're wonderful for kids, especially when cut in a nice, (now) Christmas-theme shape :) Of course it is possible to decorate it with icing sugar, making Snowmen, Santas, Reindeers and other wonders (yes, yes, pinterest appears to be very helpful here ;) ), if only You have enough time and stomachs enjoying very sweet cookies.

Slightly changed recipe comes from this website.

Ingredients:

• 150g margarine
• 75g of powdered sugar
• 230g of flour
• 1 egg yolk
• a pinch of salt
• 1 teaspoon of vanilla or orange extract
• 75g of walnuts, chopped
• 75g of candied orange skin

Preparation:

1. Take a big bowl, put margarine, powdered sugar, flour, egg yolk, salt and extract inside and knead.
2. Add walnuts and orage skin.
3. Prepare a baking pan, cover with bakig paper.
4. Start preheating the oven to 200C.

Here - two methods:

1. For circles - divide the dough into 2-3 pieces and make cylinders (the diameter of the cylinder is the diameter of the cookie), put in the freezer till it completely freezes. 
2. When ready, cut into slices, around 0,5-1 cm thick. The dough won't grow, so the cookie will look absolutely the same.
3. For cookie cutter shapes: put in the freezer till it is really hard but not completely frozen.
4. Take the rolling pin and roll out the dough to 0,5-1cm thick (use a little flour if neccesary). 
5. Cut the shapes.
6. Put the cookies on a baking pan, bake for 10 minutes in 200C.
7. Cool down, decorate with icing sugar if desired.
8. Bon appetit! :)

Winter Snowballs

Winter is coming, snow is slowly falling down from the sky and what's more important Christmas is coming as well, so here is another sweet recipe for cold winter evenings at home. These are surprisingly tasty, sweet, cinnamon crunchy cookies which will be a good match for hot tea, cocoa and blanket ;) Another huge advantage - if you're running out of time, these are very easy cookies and quick to make. Sprinkled with powdered sugar or glucose, look like a snowball on a table :)

There original recipe is here, though I've made quite a lot of changes, such as replacing butter with margarine which I tend to do very often recently.

Ingredients:

• 250g of margarine
• 100g of powdered sugar (+ more to sprinkle the cookies)
• 1 teaspoon of vanilla extract
• 1,5 teaspoon of cinnamon
• 100g of chopped walnuts
• 100g of candied orange skin
• 375g of flour

Preparation:

1. Prepare a baking tray and put baking paper all over it.
2. Start preheating the oven to 180C.
3. Take a mixer and its bowl. Put margarine and powdered sugar inside and beat till bright and fluffy (around 10 minutes).
4. Add vanilla extract, walnuts, cinnamon, candied orange skin and mix till well combined.
5. Add flour and mix (or knead) again till well combined.
6. Start making balls (around 2 teaspoons of dough for 1 ball) and place on previously prepared baking tray (they might be placed close to each other as they won't grow).
7. If the oven is ready, bake for 10-15 minutes till golden brown.
8. Cool down on a wire rack.
9. Sprinkle with powdered sugar.
10. Bon Appetit!

Sweet Meringue Plum Cake

I always wait so impatiently for plum season. I do love preparing plum cakes, they're always so delicious (even though I'm not really a plum-fan ;) )! I know I've waited too long to share this cake with You, but I hope that - at least for some of You - it is not too late :) Besides, it is possible to use frozen plums ;)

This is another wonderful and elegant cake from KwestiaSmaku, which I share with You today and also I do recommend to try this one, right after the very best plum cake, which You can find here.

Ingredients:

• 250g of flour
• 50g of sugar
• pinch of salt
• 1 teaspoon of baking powder
• 200g of margarine
• 4 egg yolks
• 1kg of plums (without kernels, cut into halves) fresh or frozen (need to be defrost)

Budyń/Custard (it is possible to double the amount of custard in this cake):

• 1 packaging of vanilla custard (40g)
• 500ml of milk
• 2 tablespoons of sugar

Meringue:

• 4 egg whites 
• 200g of sugar
• 3 teaspoons of potato starch 

Optionally - one of these:

• A handful of hazelnuts, to sprinkle the top (I skipped it)
• almond flakes (to sprinkle the fruit) 
• shredded coconut (to sprinkle the fruit or to mix with meringue)

Preparation:

Dough:

1. Start preheating the oven to 170C.
2. Prepare a rectangular baking pan (around 26x36 cm), grease it and put baking paper all over it.
3. Take a big bowl, put flour, sugar, salt and baking powder inside. Mix. Add cold butter and knead till you get crumbles.
4. Add egg yolks and knead again.
5. Distribute evenly all over the bottom of previously prepared baking pan and bake in preheated oven for around 20 minutes, till it becomes gold.
6. Take it out from the oven.

Custard + plums:

1. Prepare the custard as the instructions on a packaging says (using 500ml of milk + 2 tablespoons of sugar). 
2. When the custard is ready, pour it all over the previously baked bottom.
3. Add plums, cover the entire cake bottom with them (there is no need to wait till the custard cools down). Make 2 layers of plums, one on another.
4. Optionally - sprinkle with almond flakes or shredded coconut if desired. Set aside.

Meringue + finishing the cake:

1. Take a mixer and its bowl, put egg whites inside, beat, adding sugar gradually, till it stiffens (around 10-15 minutes). At the end, sieve potato starch inside and mix till smooth.
2. Here - if You haven't and You do fancy to do it - you can mix in some shredded coconut.
3. Distribute the meringue all over the top of the plums.
4. Bake for 20 minutes, setting the temperature as previously, on 170C.
5. After 20 minutes, decrease the temperature to 60C, turn on the hot air cooking, (optionally sprinkle the top with hazelnuts) and bake for another 20 minutes.
6. Take out from the oven.
7. Bon Appetit! :)

Carrot Cake #1

When the owner of MojeWypieki says this is the best carrot cake you've ever eaten, then... it really is the best carrot cake you'll ever eat, if you decide to prepare it. What a taste, my Godness! I can't believe how quickly did this cake disappear! I'm lucky I managed to snap some pictures for You!

This is a must-bake. It looks wonderful, it is possible to decorate it in many different ways, it can also be served as a birthday cake. 

What's more, the wonderful taste - thanks to all the spices - gives it a little bit an aroma of Christmas... :)

Here is the source, I changed it just a little bit :)

Before baking:

• This cake is for a small springform (diameter -> 20 cm), if You wish to make it much bigger, it is neccessary to double all the ingredients.

Ingredients:

For the dough:

• 2/3 glass of flour
• 1/2 glass of sugar
• 1 teaspoon of baking soda
• 1 teaspoon baking powder
• 1 teaspoon of cinammon
• 1/4 teaspoon of ground cloves
• 1/4 teaspoon of nutmeg
• 1/4 teaspoon of salt
• 1/3 glass of oil 
• 2 eggs, beaten
• 1 glass of walnuts, chopped
• 1/2 glass of chopped pineapple (fresh or tinned one)
• 1 full glass of ground carrots

For the filling&top:

• 250g of philadelphia cheese
• 6 tablespoons of butter (room temperatured)
• 1,5 glass of powdered sugar, sieved
• 1/2-1 teaspoon of vanilla extract

Decoration ideas:

• Any pattern desired made of cinnamon powder or cocoa
• Walnuts
• Edible carrots
• Chocolate flowers
• ... :)

Preparation:

1. All the ingredients needs to be room temperatured.
2. Take a springform, grease it and put baking paper all over. Set aside.
3. Take one big bowl, sieve into it all the 'dry ingredients' inside (flour, sugar, salt, baking powder, baking soda, spices)
4. In another bowl, beat eggs and oil.
5. Mix both bowls, add carrot, walnuts, pineaples and stir precisely with a spoon.
6. Pour the dough into the springform and bake in 175C for 30-40 minutes (to the point when the toothpick comes out dry).
7. Set aside, in the springform, to let it cool down.
8. Meanwhile, prepare the filling&top.
9. Take a mixer and its bowl, put all the ingredients inside and mix till bright. (It is advisable firstly to add 1/2 teaspoon of the extract and check if it isn't already too strong).
10. When the cake cooled down completely, open the springform and cut the cake lengthways into two pieces.
11. Put half of the filling on the first piece of cake, cover with the other one, distribute the remaining filling on the top and decorate.
12. Keep in the fridge (though the filling is strong and will remain as beautiful as it is in a room temperature for a quite long time).
13. Bon Appetit ! :)

Best Brownies

I'm playing with 'The very hungry caterpillar' story in a kindergarten with children, we're learning about food, I give them different food to taste (connected with a story) and here we are in front of a chocolate cake, one of the things a catepillar ate in that story. So I decided to bake them one. I chose that brownie, hesitating a little - I wasn't sure if it will be good for them - it is 70% chocolate, hmmm, they might not like it... 

I was amazed at the lesson, when they were saying 'chocolate cake please' with their mouth full of previous piece :D so - brownie tested - children will definitely love it ;)

P.S. Oh, it simply must be delicious ;) It's Martha's favourite :) I changed the original recipe a little bit :)

Ingredients:

• 1 cup (2 sticks) of margarine, cut into small pieces + more to grease the baking pan
• 2/3 cup  flour + some more to sprinkle the baking pan (alternatively, it is also good to use cocoa powder)
• 1/2 teaspoon of salt
• 12 ounces of 70% chocolate, chopped
• 1 1/4 cups of packed light-brown sugar
• 4 large eggs
• 1 tablespoon of vanilla extract

Preparation:

1. Grease a smaller baking pan. Dust with flour/cocoa. Tap out excess and set aside. 
2. Sieve flour and salt in a small bowl, set aside as well.
3. Take a non-stick pot, put chocolate and margarine inside and boil on a very low heat, so that it won't  burn. Instead, you can make a 'bath'. Stir from time to time. When done, pour to a different pot/bowl and set aside (or keep stiring), to let it cool completely.
4. Start preheating the oven to 190C. 
5. When the chocolate is completely cool, take a mixer's bowl, put sugar and eggs inside and beat on a high speed till bright (3-5 minutes). Reduce speed to low and add chocolate mixture and the vanilla. Add flour. Mix only till it is well combined.
6. Distribute the mixture all over the pan, prepared at the very beginning. 
7. Bake for 20-30 minutes (until top of the brownie has cracked and its center is soft or until the toothpick comes out with moist crumbs). 
8. Let it cool completely. 
9. Cut into squares.
10. Store in an airtight container up to 2 days.
11. Bon Appetit! :)

Tropical Apple Pie

The second I saw this recipe I knew - this is going to be the best apple pie in the Universe. So I made it, twice bigger than the original recipe says ;) And I was perfectly right :) I had quite a lot of it, all the guests were smitten with it, I gave some 'takeaway' portions and I was receiving calls and txt messages with compliments and asks for the recipe for the entire afternoon ;)

So, here, again, bravo for KS for another wonderful recipe!

I changed the original recipe, I've added more margarine, thanks to this change it has absolutely different taste and is way better, believe me!

Ingredients:

Dough:

• 6 glasses of flour
• 12 tablespoons of powdered sugar
• 2 pinches of salt
• 345g of butter
• 235g of margarine
• optionally - if the dough isn't sticky enough - add a little water

Filling:

• 1800g of apples (cut into a little bit thicker slices)
• 900g of pineapple (fresh or tinned, cut into small pieces) 
• 1/2 glass of brown sugar
• 2 teaspoons of ground cinnamon
• 1 vanilla sugar
• 2 packagings (40g each) of vanilla powdered budyń (or 1/2 glass of potato starch)
• a handful of almond flakes or shredded coconut

Optionally:

• filling: a handful of raisins (of course if You like raisins, add as much as You like, though not more than 1 glass)
• top: 1 beaten egg to spread on the top, before baking
• top: powdered sugar, to sprinkle the top of the cake, after baking

Preparation:

Dough:

1. Take a big bowl, sieve flour and powdered sugar inside, add salt as well as butter and margarine cut into small pieces. Knead or mix till everything links (especially butter and margarine). If the dough isn't sticky enough and You can't form a ball, add a little water.
2. Divide the dough into 2 pieces, cover with foil and put in the fridge for an hour.
3. During that time, prepare a suitable baking pan (around 30x40 cm) - grease it and cover with baking paper. Also, during that time, prepare the filling.

Filling:

1. Wash, peel, cut the apples (cut out the kernels and throw away) and put in a big pot or bowl. 
2. Do the same with the pineapple and mix with apples.
3. Optionally, add raisins to the same pot/bowl and mix.
4. Add sugar, cinnamon, vanilla sugar and budyń/potato starch and mix precisely.

Baking:

1. Start preheating the oven to 190C.
2. Take the first part of the dough, distribute all over the bottom of the baking pan and its sides.
3. Add mixed filling.
4. Sprinkle with almond flakes or shredded coconut.
5. Take the second part of the dough from the fridge and - either make a crumble or roll out the pastry thinly and cover the cake or roll out the dough thinly, cut into stripes and make a chequered pattern.
6. Optionally - beat 1 egg and distribute all over the top.
7. If the oven is ready, put the cake inside and bake for 70 minutes till golden brown.
8. If the top or bottom is getting too dark and isn't ready - cover the top with a piece of foil and the bottom, for example with baking tray.
9. Take out from the oven and serve for instance with powdered sugar on the top or with some vanilla ice cream.
10. Bon Appetit! :)

Raspberry Buns

Absolutely stunning! Best buns I've ever eaten! Soft, moist, sweet raspberries plus mascarpone cheese make a wonderful couple if it comes to the taste and the overall effect is outrageous :) Perfect for breakfast, lunch, either at home or at work/school. A definite must-bake :) A big thanks to Deliciouslyyum for the recipe!

If You need a converter, feel free to use this one.

Ingredients:

Dough:

• 1 cup of milk
• 4 tablespoons of butter, cut into small pieces
• 3 1/4 – 3 1/2 cups of flour, divided
• 1 package of instant yeast (about 2 1/4 teaspoons)
• 1/4 cup of white sugar
• 1/2 teaspoon of salt
• 1 egg

Filling:

• 8 oz. of mascarpone cheese, at room temperature
• 5 tablespoons of granulated sugar, divided
• 1 teaspoon of vanilla extract
• 12 oz. of raspberries (if frozen, need to be defrost and dried on a paper towel)
• 1 tablespoon of cornstarch
• zest of 1 lemon

Icing:

• 1 and 1/2 cups of confectioners’ sugar
• 2 tablespoons of melted butter
• 1/2 teaspoon of vanilla
• 1-2 tablespoons of milk

Preparation:

Dough:

1. Take a baking tray, grease and put baking paper all over it. Set aside.
2. Take a bowl (suitable to put in a microwave or on the stove), put milk and butter inside and heat till the butter is almost melted and the milk is warm. Stir till the butter is completely melted. Set aside. 
3. Take a big bowl (you can do it using a stand mixer if it is suitable to knead the dough), put 2 cups of flour, yeast, sugar, and salt inside. Stir, so that it mixes.
4. Add the egg and milk to the dry mix and continue stirring until thoroughly combined. Start kneading for at least few minutes (till the douhg starts pulling away from the sides) and add remaining flour. 
5. Knead the dough for another 5 minutes. 
6. Cover the bowl with dough with a dry, clean cloth and put in a warm place (do not leave it near an open window, even if it is hot outside). Leave it for at least 10 minutes or until it doubles its size.
7. During that time, prepare the filling.

Filling&Dough:

1. Take a bowl, put mascarpone cheese, 3 tablespoons of sugar and vanilla extract inside. Set aside.
2. Take another bowl, put frozen raspberries, remaining 2 tablespoons of sugar and cornstarch inside, mix. Set aside as well.

1. When the dough is ready, sprinkle kitchen's surface with flour and roll it out until you get a 12 x 14 inches rectangle. 
2. Distribute mascarpone cheese mixture evenly over the dough. Put raspberry mixture on top and sprinkle with lemon zest. 
3. Now, time to roll the dough up - starting with one of the longer's side, roll the dough into a log. Close the sides very precisely so that the filling doesn't come out. 
4. Cut into slices (around 2-3 cm thick) and put them on previously prepared baking tray, leaving some space between them (the buns will rise again). Cover again with a clean kitchen cloth. Set aside in a warm place for at least 30 minutes (or till it doubles its size again). 
5. During that time, start preheating the oven to 180C. 
6. Bake the buns for around 20 minutes (or until the tops are golden brown).
7. Now, it is a good time, to prepare the icing.

Icing:

1. Mix confectioners’ sugar, butter, vanilla and milk. 
2. When the buns are ready, take them out from the oven, let them cool down for a while and distribute the icing all over their tops.
3. Keep closed for max 3 days or store closed in the freezer for maximum 3 weeks.
4. Bon Appetit! ;)