Fruit buns
Instructions
Grease and flour 8 cm diameter stencils 10, with central hole.
Attach the two whole eggs with 100 g of sugar and a pinch of salt; When you have got a soft and swollen combined 60 g flour and Potatoe starch, made with rain falling from sieved.
Stir with a wooden spoon.
with a movement from top to bottom and vice versa; put the dough in a waterproof canvas pouch with smooth round nozzle and divide it evenly among ramekins.
Then toss them in the oven already warm to 180 degrees for 15 minutes.
Meanwhile, pour into a small saucepan 30 g of water and the remaining sugar; Let it melt on low heat until a clear syrup.
Levatelo from the stove and add the rum, stirring well.
Put the dish in a large pastine or on a tray covered with aluminum foil; While they are still hot brush strokes with the rum syrup, hot, too, then let them cool down.
Peel the figs and incideteli with two cross cuts, but did not get to the bottom; place in the center of each two bunches of grapes.
Just the cold will pennellatele buns with melted jelly over low heat and diluted with a teaspoon of rum.
Place them in a shallow dish and each placed a fig tree.
Ingredients and dosing for 8 persons
- 200 g of granulated sugar
- 100 g of apricot jelly
- 80 g of 00 white flour
- 80 g of white rum
- 40 g of potato starch
- 16 berries of muscat grapes
- 8 figs
- 2 eggs
- Salt
- For stencils:
- Little of butter