Coconut and creamy bread rolls
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151Recipe for preparation of delicate Christmas pastry, that will scent the whole house.
recipe,photo-recipe,grated coconut,whipping cream (30-33% fat),Biscuits,Christmas
Biscuits
Ingredients
Ingredients
| baking powder for gingerbread | 0.25 | tsp | ¼ | teaspoon | |
| cooking chocolate | 3.5 | oz | 100 | grams | |
| egg yolk | 1 | pc | 1 | piece | |
| flour medium | 15.75 | oz | 450 | grams | |
| grated coconut | 3.5 | oz | 100 | grams | |
| powdered sugar | 3.5 | oz | 100 | grams | |
| powdered sugar | - | ||||
| unsalted butter | 8.75 | oz | 250 | grams | |
| vanilla sugar | 0.75 | oz | 20 | grams | |
| whipping cream (30-33% fat) | 1 | cup | 230 | milliliters |
Recipe
1.
flour medium 15.75 oz (450 g) • grated coconut 3.5 oz (100 g) • unsalted butter 8.75 oz (250 g) • egg yolk 1 pc • powdered sugar 3.5 oz (100 g) • whipping cream (30-33% fat) 1 cup (230 ml) • baking powder for gingerbread 0.25 tsp • vanilla sugar 0.75 oz (20 g)
Use all the ingredients to prepare the dough and let it rest for 2 hours.
2.
Form small bread rolls from the dough and place them on a baking tin with parchment paper.
3.
Bake at 340°F (170°C) for about 10-15 minutes.
4.
powdered sugar • cooking chocolate 3.5 oz (100 g)
As soon as the bread rolls are done, coat them in the powdered sugar and when they are cooled, dip the ends in chocolate.
Bon appetit!
