Thanksgiving Crosissant Chocolate Pudding

Ingredients:

1 1/2 cups milk
1 / 2 cup sugar
1/2 cup chocolate chips
1/4 cup cocoa powder without sugar
3 eggs
2 croissants sliced
1/2 tsp vanilla
1/4 tsp salt

Preparation:

Beat milk, eggs, sugar, cocoa, vanilla and salt.
Place half of the croissants, chocolate chips and half of the mixture into a greased pan.
Repeat layer with the remaining ingredients.
Cook in water bath for 1 hour.

Sabatic Bread Recipe

Ingedientes:

2 kg flour
3 1/2 cups warm water
1 1/2 cups sugar
1/2 cup oil
3 eggs
1 beaten egg
1 tbsp salt
1/2 cup water
2 tbsp granulated dry yeast
1 tbsp honey
1 tbsp flour
1 tbsp sugar

Preparation:

Mix the yeast with the tbsp sugar and the tbsp flour.
Add the honey and the water and let burst for 8 minutes.
Mix the warm water, the salt and the sugar.

Add less than half of the flour to the yeast mixture.
Mix well and let rest for 30 minutes.
Combine eggs with the oil.
Add them to the previous mixture.

Add little by little the remaining flour until obtaining a sticky mass.
Let grow for 3 hours.
Form braids and let grow for 30 more minutes (approx 3 or 4 braids).

Varnish with the beaten egg.
Bake at 190ºC (375ºF) for 20 minutes.

Walnut and Pecan Bread

Ingredientes:

450 g flour
1 tsp baking soda
1 tsp cream of tartar
1 tsp salt
1 tsp sugar
1 1/4 cups buttermilk
3/8 cup chopped walnuts
1/2 cup chopped pecans

Preparation:

Preheat the oven to 180ºC (350ºF).

Sift the flour, the cream of tartar, the baking soda and the salt in a bowl.
Add the sugar and the nuts and stir.
Pour in the buttermilk and mix it.

Knead the dough with floured hands.
Shape into a circle and put it on a floured baking sheet.
Cut a cross in the top of the dough.

Bake it for 30 minutes.
Then cover with foil and bake for more 15 minutes.

Sweet Braid bread

Ingredients:

1/2 kg flour
1 egg
3/4 cup water
1/2 cup sugar
1/4 butter bar
3 teaspoons instantaneous yeast
2 tablespoons dust milk
1 teaspoon vanilla essence

Preparation:

Place the flour with the yeast in the beater.
Add all the dry ingredients and the egg.
Add the water.
Mix at low speed for 2 minutes.
Increase the speed and beat for 3 more minutes until sharpening the mass.

Divide the mass in 6 equal parts.
Form two braids in three strips.Place in a greased tray.
Let ferment for 45 minutes until duplicating its size.

Give it the finishing touch with an egg albumen.
Decorate with cream, sweeten fruits and sugar.

Bake at 170ºC (363ºF) by 30 minutes.

Dead Bread

Ingredients:

450 g flour
15 g yeast
2 eggs
7 egg yolks
115 g sugar
115 g butter
115 g animal fat
2 tbsp orange blossom water
Orange rind
3 tbsp cofoundation of anise (tsp grain anise boiled in six tbsp water)
1/4 tsp salt
1 egg to glaze
1/8 lt water
1 tbsp flour
140 g sugar to dust

Procedure:

Disolve the yeast in 8 spoonfuls of warm water and add the flour necessary to make a pastry.
Form a ball and leave in a warm place until the volume double.

Mix the rest of the flour with the salt and the sugar.
Add beaten eggs, the yolks, the water of orange blossom, the cofoundation of anise, the grated rind of orange, the butter and the animal fat.
Knead well and when it's smooth add the mass already fermented.
Knead everything and strike.

Grease of fat the mass and place it in a casserole.
Cover with a linen cloth and leave it in a warm place for 6 12 hours (until double the size).

Knead briefly and make balls again of the size that is wanted, and placed them in a greasing tin.

Decorate with pieces of mass in bones and tears forms and stuck them with an egg.
Cook in a hot furnace and shortly before removing it from the furnace to glaze them with egg yolk.
Bake a little more.

Remove from the furnace and let cool.
Dust with sugar.