Category: Desserts
Tea Thingies
Ingredients:
raisinsCognac
yeast
flour
sugar
poppy seeds
bread crumbs
walnut meats
Demerara sugar
Prepare the paste; mix a teaspoon and a half of active dried yeast granules with a quarter cup of tepid water and a teaspoon of sugar. Let stand until foamy. Add a cup and a half of unbleached soft wheat flour and a teaspoon of sugar. Mix with a wooden spoon until you can turn the soft dough out onto a floured board. Knead well. Put into an oiled bowl, turn the mass over to coat the top, and cover with a moist cloth. Leave to double in bulk.
Meanwhile, grind a cup of poppy seeds (or have them ground where you purchase them.) Add two tablespoons of bread crumbs and two tablespoons of sugar. Mix with the soaking raisins and their liquor. Shell a dozen walnuts. Break their meats up and add them as well. Mix.
Punch down the dough gently, knead a couple of times, then pinch into eight pieces. Roll each one out into a roughly square shape on a floured board. Put an eighth of the filling just off-center and bring all four corners together. Pinch and fold just the very edges together to make what looks like a fine twist of rope along the seams. Sprinkle with a bit of Demerara sugar before leaving to proof on an oiled baking sheet. A good place for this is near the oven which you would now be preheating to a medium temperature. Protect the thingies from draughts at this important juncture.
Bake until they are a rich brown.
Be careful! They are full of steam. It's best to let them cool.
Notes:
Recipe Index
More Desserts:
Apple Poppy Turnovers | Hazelnut Buns |Mango Ice | Chocolate Covered Bitter Orange Rinds | Granité of Tamarind and Banana | Chocolate Coated Hazelnuts |
Clamp Connexions