It is a mini-pie with blueberries super delicious and tasty!
Try the Mini-Afino, homemade pie, fast and tasty!
- 3 eggs (one for the gloss of the pie)
- a pinch of salt
- 25 gr yeast (dry or wet)
- 110 gr butter
- 100 gr sugar
- 210 ml milk
- 560 gr white flour
- grated lemon peel (quantity-as you wish)
- blueberry jam
Preparation time: less than 30 minutes
RECIPE PREPARATION Dessert mini-affino pie:
Beat eggs with sugar very well.
Add salt powder and yeast raised at room temperature (if you have dry yeast dissolve it with 2 tablespoons of warm water)
Add the warm milk, then mix well.
Then add the lemon peel and half the amount of flour.
The last step is to add the rest of the white flour, then wrap the dough with cling film and leave to rise for 1 hour.
After 1 hour after it has risen, knead the dough into 2 pieces, then each piece again into two pieces, until you get 4 pieces in a round shape.
Grease the dough with blueberry jam, roll it and bake it at 180 degrees C, until it browns nicely.
Thanksgiving: Bread with remaining pumpkin spices
Gayle Covner is the chef and owner of Blueprint Coffee and In Good Taste Catering, located at 1805 Newton Ave. in the colorful Barrio Logan in San Diego.
As the air becomes clearer, even in temperate San Diego, my family, friends, and customers begin to crave comforting, seasonal dishes. I like to feed them (I could end the sentence here, but I won't) my autumn-inspired pumpkin puree bread with thick cream cheese. It is a pleasant seasonal departure from the carrot cake for which I am known.
My kitchen is usually stocked with most of the ingredients the bread requires, which is one of the many reasons I like this recipe. You probably have most of these ingredients in your closet.
I like to slice thick pieces during a late Sunday breakfast. Spreading the cream cheese on the bread adds a decadent note. The bread is also perfect for storage in the freezer and for gifts later - like Christmas, instead of that awful cake you've been handing out for too long.
You can even make your own pumpkin pie for Thanksgiving, rather than using canned or cooked pumpkin in the recipe, although I don't know why the hell you would do that. Eat that pumpkin pie!