Portada » Sin categoría » Swiss rolls with anisette with thermomix

Swiss rolls with anisette with thermomix

(No Ratings Yet)

9 February, 2023

Today we bring another recipe from our friend Luz Maria Lagoa Vives. Good morning friends, I leave you with a recipe for some delicious Swiss buns in my style, bathed in an aniseed syrup.

I hope you like them ??

Swiss rolls with anisette with thermomix

People

Preparation time:

45 minutes

Cooking time:

40 minutes

Total Time

1 hour, 25 minutes

Kitchen

Spanish Cuisine

Category:

desserts with thermomix

Ingredients of Swiss rolls with anisette with thermomix

PREFERENCE

100 ml of milk
100 grams strength flour
10 grams fresh yeast

FINAL MASS

preference
440 grams strength flour
40 ml of anise (optional, if you omit it, remove 20 grams of flour)
50 grams sugar + 40 ml inverted (if you do not use inverted, put 100 grams of sugar)
2 eggs (M)
pinch of salt
150ml milk
80 grams butter (TA)

SYRUP INGREDIENTS

110ml water
70 grams sugar
50 ml of anise

FINISHING INGREDIENTS

Beaten egg for brushing
Sugar and a few drops of anise or water (moistened sugar)

Preparation of Swiss rolls with anisette with thermomix

PREFERRED ELABORATION

Temper the milk for 30 seconds in the microwave, crumble the yeast into it, stir. In a bowl, put the flour and add the milk diluted with the yeast, stir, make a ball and cover with film.
Let ferment for about 1 hour

PREPARATION OF THE FINAL DOUGH

After the time, we put the preferment in the glass, the flour, salt, sugar, anise, milk and eggs, mix
40 seconds / speed 6
Let rest for 20 min (so that the flour particles hydrate), after the time we knead
2 minutes / spike speed
We let it rest for 5 min (we will repeat this process another 2 more times (with kneading and breaks, we develop the gluten). Now we add the butter into cubes, knead
5 minutes / spike speed
Remove to a lightly oiled bowl and cover with film.
We let it double its size (approximately 2 hours) After the rest time, we proceed to degas (remove the air created after leavening), kneading for a minute.

SYRUP ELABORATION

All the ingredients in a glass
4 minutes / 90° C / speed 1
We set aside a jug

ELABORATION FORMED

We weigh the dough and make portions of about 90 gr. We make balls with each portion, and cover with film and let it rest for 10 min (so that it relaxes)
I have wanted to shape them into elongated buns, it is completely optional, you can make them in the traditional way. round.
We crush each ball with our hands and give it an oval shape, either with our hands or with the help of a rolling pin, whichever is more comfortable for you. We are rolling the dough and making a curl, we pinch the dough so that when baking it does not open, and that part will be facing down.
We are giving the ends a beak shape. We arrange them on the oven tray lined with baking paper, cover with film and let them rise for about 45 min.
20 min before the end of the leavening, we turn on the oven at 220° C / heat up and down
With a knife, we make longitudinal cuts, brush with the egg, and introduce the moistened sugar in each crack. We bake about 10 min.. we are waiting, because they are made super fast
We remove, and, still hot, with a toothpick or skewer, we pierce and brush with the syrup.
With these quantities, 12 pieces come out.
THE ONLY LEFT IS TO ENJOY, GOOD APPRECIATION