Recipe of the day: Semmel dessert
Flawless recipe like the flawless style of Semmel kitchen from Centro home!
Discover Semmel kitchen: https://www.centrokitchen.gr/en/portfolio/semmel/
200 g all-purpose flour
70 g butter, at room temperature
Half teaspoon salt
1 packet active dry yeast
2 teaspoons honey
250 g eggs
450 g water
250 g granulated sugar
rind of 1 lemon
2 shots of rum
500 g heavy cream
100 g icing sugar
To make the dough, put all the ingredients, except from the eggs, into the mixer and beat with the whisk attachment.
Once we break down the butter we add one egg at a time. The batter needs to completely absorbed each egg before you add the next one.
Continue beating until the dough starts to pull back from the sides of the bowl. The dough needs to be elastic and soft.
Transfer to a working surface that has been brushed with butter and let it rest for 5 minutes.
Grease muffin molds with butter and dust with flour. Add about a tablespoon of the dough to each mold.
We let the dough to rise for about an hour and when the dough has risen to the rim of the molds they are ready to bake.
Preheat oven to 200 οC Fan and bake for 20-25 minutes.
When they are ready, remove from the muffin molds and let them cool on a wire rack.
In a pot, add the water, sugar and the rest of the ingredients for the syrup.
Bring to a boil and as soon as the sugar melts, remove from heat.
Carefully drop the cold pastries in the hot syrup. Make sure all sides are coated in syrup for a few seconds because you don’t want them to soak up too much of the syrup.
Remove them from the syrup and place them back on wire rack.
Beat the heavy cream and icing sugar in a mixer using the whisk attachment in order to make the whipped cream.
Take a pastry brush and spread the apricot marmalade over the pastries. Cut them in half, and add about half a spoon of rum to each half, fill with whipped cream, and sprinkle with almond flakes on the inside or on top.