Drożdżówka z cynamonem i mascaporne

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Drożdżówka z cynamonem i mascarpone…

Fantastyczne drożdżowe ciasto w odświętnej wersji.

Na święta Bożego Narodzenia w naszej rodzinie panuje dziki szał robienia ciast…

Ups, cofam, zaczyna się od szału „myślenia, co upieczemy”… Dzwonimy do siebie, zastanawiamy się, ustalamy, aby na końcu dostać odpoweidź (od mamy) „A, upieczcie, co chcecie, ja już sama nie wiem…”

Makowce, serniki, bogate przekładańce, orzechowce, torty i inne cuda…

Magda (siostra) lubi z mandarynkami, tata (własny) zajada się makowcem, mąż (też własny) skubnie wszystkiego po troszku, tata (ten drugi – teść) niby słodkiego nie jada, ale w praktyce pochłania wszystko, tylko słonym musi zakończyć, mama (własna) jada makowca, ale na kruchym spodzie, albo biszkopcie, bo ten tradycyjny „bywa za suchy”, mama-teściowa musi mieć sernik z brzoskwiniami… Każdy znajdzie coś dla siebie wśród słodkiej świątecznej rozpusty…

Jedyny problem to dzieci…

Bo jedno nie jada maku, drugie nie zje sernika z brzoskwiniami, pierwsze w sumie mak jada, ale dlaczego babcia tam skórkę z pomarańczy dodała („Makowiec bez skórki pomarańczy????”), jedna zjadłaby ciasto z mandarynkami, ale gdy w nim „tych mandarynek” nie było !!!!!, a mały skrupulatnie wyjmuje każdy kawałek mandarynki z bitej śmietany robiąc na talerzu prawdziwe dzieło sztuki (nie kulinarnej)…

No i tak zbierając wszystko razem wychodzi na to, że ulubionym dziecięco-świąteczym ciastem jest marchewkowe albo drożdżowe.

A ponieważ marchwekowe jadamy stosunkowo często (bo ulubione, wiadomo) zatem wybór padł w tym roku na drożdżowe.

Tym razem na drożdżówkę z cynamonem i mascarpone.

Drożdżowe to moja pięta Achillesowa…

Długo, baaaaardzo długo nie potrafiłam zrobić dobrej drożdżówki.

Kiedy już piekłam różne cuda, potrafiłam zaskoczyć tortem, albo ekstra tartą, kiedy zrobienie nitek z karmelu było pestką, a rolady wychodziły, jak z cukierni… drożdżówka była albo niedopieczona, albo za sucha (za długo pieczona), albo nie wyrosła, albo nie była dobrze wyrobiona…

Ileż ja miałam prób zakończonych fiaskiem.

A prawda jest taka, że przy drożdżówce potrzeba… cierpliwości. Drożdżowe nie lubi pośpiechu.

To, że przepis mówi Wam, że ciasto podwoi swoją objętość w ciągu godziny, wcale nie oznacza, że Wasze ciasto zrobi to dokładnie w tym czasie. Trzeba je obserwować, pozwolić mu rosnąć w swoim tempie i mieć cierpliwość. To moje podpowiedzi dotyczące ciasta drożdżowego. Jeśli jesteście ciekawi, co inni mają do powiedzenia na temat ciast, to obejrzyjcie poniższy film.

 

Oczywiście, oprócz powyższych, ogromne znaczenie ma piekarnik, w którym pieczemy ciasto, a raczej to, czy jesteśmy z nim zaprzyjaźnieni. Bo nawet w najnowocześniejszym piekarniku ciasto może się nie upiec tak, jak tego chcemy, jeśli nie znamy swojego piekarnika.

Ktoś mi kiedyś powiedział, że nieważne, jaki mam piekarnik, mam się z nim po porstu zaprzyjaźnić 🙂

Tak, czy inaczej, zapraszam na drożdżówkę z cynamonem i mascarpone

 

 

drożdżowka z mascarpone i cynamonem
drożdżowka z mascarpone i cynamonem

125 g mascarpone

125 ml mleka

2 jaja

7 g drożdży suszonych

500 g mąki pszennej typ 405

pół łyżeczki soli

100 g cukru

100 g roztopionego masła

dodatkowo:

5 łyżek cukru trzcinowego

3 łyżeczki cynamonu

W misce mieszamy wszystkie składniki opórcz masła. Wyrabiamy dłonią lub mikserem z hakiem do czasu, aż ciasto stanie się gładkie (około 5 minut mikserem), dodajemy roztopione masło i wyrabiamy kolejne 2-3 minuty.

Ciasto odstawiamy w ciepłe miejsce do wyrośnięcia. Zazwyczaj wstawiam je do piekarnika ustawionego na fukcję wyrastania ciasta (temp. 30 st.C) na około 40 minut.

Wyrośnięte ciasto wyjmujemy na blat i rozwałkowyjemy na kwartat o długości blaszki, w której zamierzamy je piec.

Całość posypujemy równomiernie cynamonem i cukrem trzcinowym, zwijamy w roladę. Roladę przecinamy wzdłuż, a następnie obie części zwijamy wzdłuż własnej osi, a następnie zakręcamy obie razem i wkładamy do blaszki wysmarowanej masłem i wysypanej mąką.

Odstawiamy do wyrośnięcia. Ciasto drożdżowe w blaszce wyrasta zazwyczaj w czasie 30-40 minut, ale tym razem moje potrzebowało 2 godziny!!!. Dlatego właśnie we wstępnie napisałam, że ciasto drożdżowe nie znosi pośpiechu i lubi cierpliwych :-).

Wyrośnięte ciasto pieczemy około 30 minut w piekraniku nagrzanym do temperatury 170 st.C.

Wyjmujemy, studzimy na kratce, a przed podaniem posypujemy cukrem pudrem.

 

 

drożdżowka z mascarpone i cynamonem
drożdżowka z mascarpone i cynamonem

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