Good Lifestyle

Christmas English Cupcake with dried fruits, Austrian cottage cheese, Christmas Polane and Spicy Roma Pudding - We have collected the recipes of the most delicious traditional Christmas pies from around the world. It would be possible to scold us for banalities, but it is so tasty that it's not ashamed for this!

1. English christmas cupcake

• 300 g of flour
• 225 g of butter
• 4 eggs
• 180 g Sakhara
• 1 Chipping Vanillina
• 2 s. l. Basin
• 500 g dried fruit
• 150 ml brandy
• Half lemon
• 150 g of sugar powder for decoration

Soak dried fruits in brandy. Preferably for a day. Creamy oil is removed from the refrigerator for softening. Wear oil with sugar to lush consistency. One add to the egg to the mixture, continuing to beat. Separately, ask 250 g of flour and mix with a baking powder and vaniline. Connect liquid and dry ingredients. Dried fruits spread on a paper towel and dried slightly. Pour them in the remaining flour, send to the dough and mix well.

Heat the oven to 180 degrees. Baking shape Lubricate with oil and sprinkle with flour. Put the dough. Reduce the temperature to 150 ° C and put a form with a dough by 1.5 hours in the oven. Prepared Cupcake Welcome, wrap in Parchment and send to the fridge. The more the cupcake will "appease", the richer to his taste. Before feeding, sprinkle with sugar powder.

2. Christmas Pudding on Dark Beer and Roma

Ingredients:

• 300 ml of strong dark beer
• 120 ml of Dark Roma
• 5 large eggs
• 300 g of butter + still for lubrication
• 350 g of whole grain flour
• 200 g of dark brown sugar
• 100 g of Med.
• 600 g of the tsukate and raisins of different varieties
• 2 tbsp. l. Sugar with natural vanilla
• 1 h. Ground Cardamom, Cinnamon and Ginger Powder
• 0.3 h. grated nutmeg, loss of carnations and fragrant peppers

Cuts Cut with small cubes and, together with raisins, soak in Roma. You can use brandy. After a day, beat them on the colander and dry. Creamy oil soften to room temperature and sweat with sugar and honey to puff. Eggs mix with vanilla sugar and connect with butter. Carefully sweat the mass. Add flour, spices and dried fruits. Pour beer and stir well. The dough consistency must resemble liquid sour cream.

Preheat oven to 170 degrees. Baking shape Lubricate oil and fill the test. Bake pudding approximately an hour. Then slide the temperature to 130 ° C. Close the foil cupcake and continue to bake for another 1.5 hours.

Ready Cupcake cool down a bit. Make a spacing or toothpick on the surface of 20 holes and pour the rum remaining from dried fruits. Cool the cupcake, wrap in the parchment and "insist" in the refrigerator at least one day.

3. Christmas Piefant Pie

Ingredients:

• 100 g of Blanhed Almond
• 100 g of blanched hazelnut
• 100 g of purified walnuts
• 175 g of ground almond
• 50 g of dried figs
• 100 g Kuragi.
• 175 g of Honey
• 200 g sugar
• 10 g of a mixture of lemon and orange zest
• 2.5 tbsp. l. flour
• 1.5 h. L. Ground cinnamon, 1/4 h. l. Ground cloves and nutmeg
• vegetable oil
• sugar powder

Preheat oven to 170 ° C. Stay on the baking sheet almonds and hazelnuts and send them to the oven for 10-15 minutes. Walnuts and dried fruits crushed in a blender. In a saucepan with a thick bottom to warm up honey, add sugar and bring to a boil. Add spices, zest, flour and mix well. Remove from the fire. In the resulting mass, add ground almonds, dried fruits and nuts. Mix everything thoroughly. The dough should be quite dense.

Baking shape Lubricate oil, on the bottom of the bed parchment. Pour the dough and spatter well. Sprinkle flour pinch top. Bake the cake of 30-35 minutes at a temperature of 160 degrees. Finished pellete cool, sprinkle with powdered sugar and cut into pieces.

4. Christmas Polane with Oranges

Ingredients:

For biscuit:

• 3 eggs
• 80 sugar
• 50 g of flour

For Italian meringues:

• 100 g of protein
• 75 g of fine sugar
• 60 g of water

For filling:

• 200 ml of orange juice
• 2G orange zest
• 60 g of butter
• 3 eggs
• 200 g sugar
• 10 g gelatin
• 150 g of finished chocolate cream

Wear eggs with sugar in thick foam. Add sainted flour. Baking shape with parchment or lubricate oil. Fill the dough and send to the oven, preheated to 180 degrees. After 10 minutes, remove the shape and lay out the biscuit on the waffle towel. Twist with a towel roll.

Orange juice Mix with zest and butter. Put on the stove and bring to a boil on slow fire. Strain through the sieve. Eggs scatter with sugar in a magnificent foam. Connect with orange juice. Then add pre-closed gelatin in cold water. Good stir.

Excide the cooled biscuit, put on the film and lubricate with chocolate cream, then cooled to room temperature orange. With the help of a food film, again wrap the biscuit in the roll and put in the refrigerator for an hour.

For meringues, take the foam proteins and, not stop stirring, pour sugar syrup. Whip while the mass does not become elastic. Pour the biscuit with meringue and decorate dried fruits, nuts and pieces of dark chocolate.

5. Christmas cottage cheese

Ingredients:

• 300 Izyuma
• 50 g Kuragi
• 150 g orange zucats
• 100 g dried cranberry
• 50 g cognac
• 250 g almonds
• 1 lemon
• 250 g of butter
• 180 g Sakhara
• 50 g of vanilla sugar
• 250 g of cottage cheese
• 2 eggs
• 25 g of baking powder
• 560 g of flour
• 100 g of butter for lubrication lubrication
• 200 g of powdered sugar

Dried fruits and candied fruits soak at least one day in brandy. Then beat them on the colander and let the drain of the extra liquid. Almonds Put in pieces. From lemon, remove the zest and squeeze the juice. Creamy oil in advance from the refrigerator for softening.

Wear oil with sugar and vanilla to air consistency. Then add cottage cheese and eggs. To get more homogeneous mass, use a blender or a food processor with special nozzles. Add a baking powder, lemon juice, zest, almonds and dried fruits into the dough. Mix well. Severe flour add parts, stirring well. Divide the dough into two parts, form from them latched and send them to the baking sheet, pre-caught with parchment paper.

Heat the oven to 180 degrees. Bake up approximately an hour. Then, with the help of silicone blades, abundantly lubricate them with melted creamy oil. Slightly cool down, generously sprinkle with sugar powder and wrap in parchment or foil. Insert the minimum in the refrigerator 1 week.