BUÑUELOS DE VIENTO

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buñuelos de viento means little wind balls, and it’s so typical here in Spain to eat them for easter. the story starts when one day someone thought that will be a great idea to sell little fried balls with air inside, because they could. but the true story is that they are called buñuelos de viento because when you fry the dough it almost duplicate its size, and when you bite them it looks like they are filled of wind.

the dough is so soft and wet at the very beginning when you just fry them that they look like undone inside, but wait until they’re cooled or better until the next day, you’ll see the perfect texture that you just created.

let’s bake!

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BUÑUELOS DE VIENTO
(makes about 50 little balls)

· ingredients ·
500ml water
the skin of 1 lemon
100g butter
2 Tbsp lard
2 tsp caster sugar
¼ tsp salt
300g plain flour
2 tsp baking powder
8 large free range eggs
sunflower oil
caster sugar

· step by step ·
in a medium saucepan pour the water, skin of lemon, butter, lard, sugar and salt at medium heat until it boils, once it happens remove from the heat.
add the sift plain flour and baking powder stirring until everything is well combined.
let the dough rest for 5min minimum to let it cool a bit.
add the eggs one by one and mix everything well.
let the dough rest again a bit meanwhile in a medium saucepan the sunflower oil, at low-medium heat, is getting ready to fry the dough.
when the oil is ready, with the help of two big spoons, so gently pour one at a time the dough into the oil. it will take about 8 minutes to fry them properly until you see them brown.
when they’re still hot dip them in sugar, so the sugar will stick easily on the little balls.

·tips ·
it is extremely important that the heat is at low-medium, otherwise they will be done outside but they will be still raw inside, and yes, they have to be so soft inside but not raw.
the firsts hours they’ll be crunchy outside and soft inside with is nice as well, but it’s better to eat them the next day so they are soft outside as well and they taste just like at the old school bakeries in Barcelona.
when they’re cooled you can also fill them with cream, whipped cream or chocolate cream.

enjoy!


 

APPLE CRUMBLE CAKE

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once I was talking about ice cream, and I said “more chunks mean more flavour!”, but today we are talking about crumbs, so more and more crumbs literally mean you can’t stop eat this cake. you’ll need mental strength and family help to don’t eat it all in once, so big warming here people.

when I was making my version of this cake I thought I would use just the half of the crumbs, but who I’m gonna lie? you never have enough crumbs, at least in this cake.

the little amount of cake batter with the apple dices and that huge quantity of crumbs makes this cake so interesting because of his texture. as well, the little amount of salt on the crumbs are the perfect combination to have a good contrast with the sweetness of the fruit.

let’s bake!

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APPLE CRUMBLE CAKE
(makes about 12 servings)

· ingredients ·
cake
95g plain flour
50g caster sugar
1 tsp baking powder
½ tsp cinnamon
¼ tsp baking soda
90ml whole milk
1 tsp vanilla extract
70ml sunflower oil
1 large free range egg

apples
2 medium red apples
25g caster sugar
½ tsp ground cinnamon
a pinch of salt

topping
65g brown sugar
65g caster sugar
1 tsp ground cinnamon
½ tsp salt
100ml melted butter
100g plain flour

decoration
icing sugar

· step by step ·
cake
preheat the oven at 190ºC and grease your cake tin (25cm approx.).
in a medium bowl whisk plain flour, caster sugar, baking powder, cinnamon, baking soda and salt.
in another medium bowl whisk together whole milk, vanilla extract, sunflower oil and egg until everything is well combined.
now add the dry mixture to the wet mixture and stir together.
pour the batter into the already prepared cake tin, then place the chopped apples and top it with the crumbs.
bake it for 30min at 190ºC, until a tooth stick comes out clean.
remove it from the oven and let it rest for 10min minimum and then place it in a cooling rack until it’s completely cooled.
decorate it with sprinkled icing sugar on the top if you desired.

apples
in a medium bowl stir the caster sugar, cinnamon and salt.
peel both apples, chop them into medium dices and add them to the sugar mixture stirring until all the apples are covered.

topping
in a medium bowl stir plain flour, brown sugar, caster sugar, cinnamon, salt and melted cooled butter until crumbs appear.

· tips ·
you can always change the kind of fruit that you put in the middle layer of this cake, depending on the season you can try it with different berries or pears for example.

enjoy!


 

CARDAMOM ROLLS

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I’m obsessed with Ibán Yarza’s bread book, and this is an example of what I’ve been baking lately, my version of his mini cardamom rolls. he says that in Sweden they have a word to define the moment when they have something hot to drink with rolls or cakes. this beautiful word is “fika”.

so I think I’m going to add this word in my daily vocabulary, at least minimum until summer, and do fika fika fika 24/7. fika diet, why not?

let’s bake!

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CARDAMOM ROLLS
(makes around 20 mini rolls)

· ingredients ·
dough
420g plain flour
210ml whole milk
75g caster sugar
75g butter
4g dry yeast
½ tsp salt
1 tsp cardamom meal

filling
70g unsalted butter
70g brown sugar
1 tsp cardamom meal

decoration
1 large free range egg
pearl sugar
chopped almonds

· step by step ·
dough
pour the milk in a small sauce pan at low heat, and when it’s already warm remove it from the heat and add the butter to melt into the milk.
when the milk it’s at room temperature add the dry yeast.
in a big bowl put this milk mixture plus two-thirds of the sifted flour, and mix everything.
add the remain sifted flour, sugar, salt and cardamom and mix again until it’s glossy and smooth but a bit sticky.
place the dough in a big clean bowl covered with cling film, and leave it ferment for 1h.
sprinkle a bit of flour on your work surface and with the dough make a 40cm x 40cm (approx.) with a rolling pin, until you have a 3mm thickness.
with the help of a spatula, spread the filling all over the dough.
fold it in 3 and leave it rest for 10min.
now, with a good knife, cut 20 pieces of 1cm each.
twist each piece and then make like a kind of knot already on the prepared baking tray.
leave them ferment again for another hour.
with a baking brush paint the top of each roll with a beaten egg.
decorate with pearl sugar and chopped almonds.
put them in the oven at 250ºC, with two resistances, for 6 minutes.

filling
mix together the brown sugar, butter and cardamom until everything it’s well combined.

· tips ·
make sure that they are only 6 minutes in the oven, otherwise they’ll burn so easily because the heat is so high.

enjoy!


RED VELVET CAKE WITH CREAM CHEESE

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in the past two weeks I baked this cake twice and looks like everyone enjoys it quite a lot, so I thought why not to share it here.

maybe you are asking yourselves why the red velvet cake is red and not another random colour. the answer is simple, it’s just the chemical reaction between the baking soda and the cocoa powder in the recipe. but since we like to see a really radioactive red in a cake, we can always use our friend food colouring paste to make it even more gorgeous.

I would describe this chocolate cake as light, moist and fluffy because of the reaction that vinegar and buttermilk gives to the cake, sounds amazing ah? I’m not going to lie, it is.

let’s bake!

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RED VELVET CAKE WITH CREAM CHEESE
(makes about 6 to 8 servings)

· ingredients ·
cake
250g plain flour
1 + ¼ tsp baking soda
40g cocoa powder
½ tsp salt
240ml sunflower oil
300g caster sugar
2 large free range eggs
1 tsp red food colouring paste
½ tsp vanilla extract
100ml cooled coffee
240ml buttermilk
½ tsp white vinegar

frosting
230g cream cheese at room temperature
230g mascarpone at room temperature
1 tsp vanilla extract
120g icing sugar

decoration
white chocolate with red edible glitter (optional)
golden sprinkles (optional)

· step by step ·
cake
preheat the oven at 180ºC, grease two cake tins (15cm approx.) and line both bases with baking paper.
in a big bowl sift the plain flour, baking soda, cocoa powder and salt, mix everything and set aside.
in another big bowl pour the oil with the caster sugar and whisk until it gets pale.
add the eggs, one at a time, to the sugar mixture and then add the red food colouring with the vanilla extract and mix.
mix the half of the flour mixture with the wet mixture.
pour the half of the buttermilk with all the coffee, mix it and spoon the remaining flour mixture.
stir the white vinegar in the remaining buttermilk and mix it with the rest of the cake mixture.
pour the cake mixture in the prepared cake tins and place them in the oven for about 45min or until a toothpick comes out clean.
leave them cool for 10 minutes minimum and then take them out from the cake tins and let them cool on a wire rack.
cut them in two layers and pipe the cream cheese frosting as you prefer.
decorate the cake with sprinkles and white chocolate with edible glitter if you like.

frosting
in a big bowl beat together the cream cheese and mascarpone until smooth.
add the vanilla extract, sifted icing sugar and beat until everything comes together.
place the frosting in a piping bag and decorate the cake as you prefer.

· tips ·
with these quantities you can make a big 3 layers cake, or 2 small 2 layers cakes, or 1 small 3 layers cake which is exactly what I did for this occasion in particular.

I’m not a huge fan of adding food colouring to my cakes, so if you want you can add 2 tsp of red food colouring instead of just 1 tsp as I did.

enjoy!


 

LEMON MERINGUE TART

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is not that I didn’t bake the past two months, it’s just that I’ve been saving the world from a cataclysm, that’s why I was a bit absent. but looks like it didn’t work, so I’m coming back to what I know how to do, which is eat sweet things and pizza. actually I’m back in here as well.

I had this amazing recipe that I couldn’t let pass one more day without sharing it with you all. the people who tried this beauty said that actually was the best lemon meringue tart they’ve ever eat, so let’s think that they’re right! isn’t it?

let’s bake!

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LEMON MERINGUE TART
(makes about 12 servings)

· ingredients ·
almond pastry
160g plain flour
30g ground almonds
70g icing sugar
¼ tsp baking powder
¼ tsp salt
70g cold unsalted butter
3 lrg cold egg yolks
1/2 tsp vanilla extract

lemon curd
3 lrg eggs
150g caster sugar
80ml lemon juice
80g room temperature unsalted butter
1 Tbsp lemon zest

swiss meringue
3 lrg room temperature egg whites
65g caster sugar
½ tsp vanilla extract

· step by step ·
almond pastry
in a big bowl sift the plain flour, ground almonds, icing sugar, baking powder and salt.
Add the cold butter and mix until there are no visible pieces of butter.
Add the cold egg yolks and vanilla extract and mix until the dough comes together.
Place the dough in a clean bowl and cover it with cling film and leave to chill in the fridge for 8hrs.
Take the dough outside of the fridge and leave it rest for 10min, then put some plain flour on the surface where you’re going to work and roll it with a rolling pin.
Prepare a tart mould spreading a bit of butter and plain flour and gently place the rolled dough onto it, and leave it in the fridge again for 30min.
Preheat the oven at 180ºC and prick the bottom of the pastry with a fork and place a big piece of backing paper on the top of the unbaked pastry and then pour rice on it, this prevents the pastry from puffing up.
Bake it for 25min approx. until it’s golden and brown.
Take it from the oven and leave it rest in a wire rack until it’s completely cool.

lemon curd
in a medium bowl whisk the eggs, caster sugar and lemon juice.
Place this medium bowl in a bain marie and stir constantly the mixture until it’s quite thick and the temperature is 79ºC.
Take it from the heat and pour it through a strainer to take out all the lumps.
Whisk the butter and the lemon zest into the lemon mixture.
Pour the lemon curd into the cooled almond pastry.

swiss meringue
in a medium bowl whisk the egg whites and the caster sugar, then place it in a bain marie whisking constantly until the sugar is dissolved and the temperature is 71ºC.
pour the mixture into a mixing bowl and beat it until you can see stiff peaks.
Spread the meringue on the top of the lemon tart as you prefer and use a blowtorch to make it a bit browner, but be careful because it can get burn so easily.

enjoy!


 

COURTESAN AU CHOCOLAT

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have you seen The Grand Budapest Hotel by Wes Anderson? if you didn’t make yourself a favor and go right now and watch it, because it’s a really good comedy, and it’s amazing how is it filmed with all those colours. what it’s also amazing are all those courtesans au chocolat that Agatha bake every day early morning.

so what happend was that when I saw the film for the first time I wanted to eat that french pastry straight away, so I baked them, but what I am about to show you it’s better because it’s the ultimate recipe that works perfectly, this dough it’s so airy and it has a perfect texture outside and a beautiful golden colour all over it. the little pastry it’s filled with chocolate custard and covered with a vanilla icing decorated with white chocolate..no words to describe how amazing it’s to eat one of these little ones, it just blow your mind!

and come on, confess that you thought about to bake them also when you saw it for the first time, or at least eat all them..

let’s bake!

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COURTESAN AU CHOCOLAT
(14 units of 3)

· ingredients ·
pastry
235ml water
115g butter
120g plain flour
1 pinch of salt
4 large free range eggs

filling
180ml whole milk
50g pieces of dark chocolate
3 yolks
60g caster sugar
2 Tbsp cocoa powder
1 Tbsp plain flour
3 Tbsp cornstarch

glaze
250g icing sugar
3 Tbsp whole milk
1/4 tsp vanilla extract
food colouring

decoration
60g white chocolate

· step by step ·
pastry
prepare 3 different baking trays with baking paper and preheat the oven at 180ºC.
in a medium saucepan bring the water and butter to a simmer.
add the flour and with a wooden spoon stir constantly and quickly, until the dough it’s formed and the flour it’s cooked for a couple of minutes.
remove from the heat and let it cool for 5 minutes.
add the eggs, one at a time, and the salt. keep stirring until the dough it’s shiny.
spoon the dough into a piping bag and cut off just the tip of the bag.
pipe onto the prepared baking trays the dough forming puffs. first the big ones, in another baking tray the medium ones and in the third baking tray the small ones.
press down a little bit all the peaks, because later we want to make little towers of puffs and we can’t do it with peaks.
put them in the oven for 30min the big puffs, 25min the medium puffs and 20min the small ones at 180ºC until they look golden.
leave them to cool for few minutes and make a hole with a small knife on the bottom of the puffs to fill them later with the chocolate custard.

filling
in a medium saucepan heat the milk with the pieces of dark chocolate until it’s melt.
in a big bowl whisk the egg yolks, flour, cocoa powder and cornstarch.
add to this mixture the half of the hot chocolate milk little at a time.
now pour this chocolate mixture back to the saucepan with the rest of the chocolate milk over low heat, until the mixture thickens, whisking quickly until there’s no lumps.
remove from the heat and let it cool for 15min.
spoon this custard into a piping bag and cut off the tip of the bag.
gently fill all the puffs with a good quantity of custard.

glaze
in a big bowl sift all the icing sugar and pour in the whole milk and vanilla extract, stir until everything it’s combined.
separate the glaze in 3 different small deep bowls and add the food colouring.
you can decorate them with the help of a little spoon or deeping the filled puffs into the glaze.

decoration
in a small saucepan melt the white chocolate in a bain marie and pour it in a pipping bag with a 1 or 2mm nozzle, to be precise decorating on the top of the glaze.
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pipe a little bit of that custard chocolate between the puffs to attach them.

· tips ·
it’s good to eat them the same day you make them.
also it’s very important to press down the peaks of the puffs before you bake them.
you can decorate them as you please, but I wanted to make it in the almost classical way that it’s shown in the film.

enjoy!


VEGAN GINGERBREAD COOKIES

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for the last post of the year I want to show you how to bake these little gingerbread vegan guys, which are seriously fanbloodytastic, so addictive with that taste of nutmeg, cloves, cinnamon and obviously ginger!

that royal icing it’s also bloody delicious, so easy to pipe on the cookies, and the best part is that everything in this post is vegan!

I have to admit that they’re a little bit difficult to cut, because the dough is not super firm as other cookie doughs that I’ve been working with, but if you can deal with that you’ll see how beautiful and tasty are them just few minutes later.

let’s bake!

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VEGAN GINGERBREAD COOKIES
(makes about 50 small cookies)

· ingredients ·
cookies
65g sunflower oil
150g caster sugar
80g molasses
60ml oat milk
265g whole wheat flour
½ tsp baking powder
½ tsp baking soda
½ salt
½ tsp nutmeg
½ tsp cloves
½ tsp cinnamon
1 + ½ tsp ground ginger

icing
200g icing sugar
3 Tbsp oat milk
3 tsp maple syrup
½ tsp vanilla extract

· step by step ·
cookies
first mix the oil with the sugar, until the sugar looks well combined.
then add the molasses and milk, and keep mixing for few minutes.
in a large bowl sift all the dry ingredients and add the previous wet mixture in.
pour the dough in a clean container covered with cling film on the fridge for about 1h.
spread a little bit of flour on the table, roll the dough in 3mm maximum approx. and cut the cookies.
bake them for 8 to 10min at 170ºC.
let them cool for 5min and remove from the baking tray letting them cool completely in a cooling rack.
decorate them with the icing.

icing
in a large bowl sift the icing sugar and add the milk, mix it gently.
add the maple syrup and the vanilla extract, and combined it well.

· tips ·
if you let the cookie dough chill on the fridge for more than 1h, you’ll have to let it sit for 10min out of the fridge before roll it.
use any milk that you have as soy milk, or almond milk if you prefer to the cookies and the royal icing.
you can also add ½ tsp of almond extract to the royal icing.
if the royal icing is not thick enough just add more icing sugar progressively.

enjoy!