Good Morning!
A day to go til we say adieu to 2019.
My 6 yo has been practicing to say twenty twenty for the last couple of days 😁 He is also very impatient for going back to school. He loves school too much, that one. He would even cry whenever weekends here, so imagine these 2 weeks holidays 😅
Do you have a tradition to welcome the changing year?
We normally would stay up and cheers with champagne (the boys would be with juice obviously 🤣) then fall asleep like a log 😁
By the way, here is a recipe for a nice sweet roll from Hungary called Bejgli. People served it anytime, but definitely on Xmas and to welcome New Year too 😍
4 c flour
Generous pinch of salt
1/3 c superfine sugar
1 c golden shortening/df butter/margarine
2 yolks worth aquafaba
100 ml nut milk, lukewarm
1/2 tbsp sugar
2 tsp active dry yeast
Zest of 2 clementines
Filling :
1 bag poppy seeds, grind finely
3/4 c almond flour
1 c sugar
3/4 c cashew milk
Zest of 2 clementine
3/4 c of raisins
Bejgli
Ingredients
- 4 c flour
- Generous pinch of salt
- 1/3 c superfine sugar
- 1 c golden shortening/df butter/margarine
- 2 yolks worth aquafaba
- 100 ml nut milk lukewarm
- 1/2 tbsp sugar
- 2 tsp active dry yeast
- Zest of 2 clementines
Filling
- 1 bag poppy seeds grind finely
- 3/4 c almond flour
- 1 c sugar
- 3/4 c cashew milk
- Zest of 2 clementines
- 3/4 c of raisins
Instructions
- Mix in sugar and yeast into milk, let bloom
- Mix flour and fat until coarse crumble
- Mix in yeast, sugar, aquafaba, salt, clementine zest
- Knead, divide to two
- Roll flat, spread filling, roll into jelly rolls
- Let rest 40 mins
- Brush top with ‘egg’ wash (aquafaba, aquafaba with brown sugar, maple syrup or whatever you prefer to brown it, optional)
- Bake 350 F preheated for 25-30 mins
Filling
- Mix and heat over medium heat, set aside to cool
