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Brunitos and snowy

Brunitos and snowy… how rich. A lot of memories of them come to mind. When I was little at Glorina’s kiosk, she sold them to five pesetas each brunette. What I liked to use the tip to buy some… because now I prepare them at home. When these dates are coming I prepare a batch and enjoy them among all but if you like them as much as I am sure you do them the rest of the year.

The recipe can not be simpler and with these amounts you will be about 30 depending on the size of the pasta cutter we use. When you finish baking you decide if you want them all to be brunette, all snowy or as I do half and half.

Stored in a can in a dry and cool place last quite so you can prepare them well in advance.

Morenitos and Nevaditos
Morenitos and Nevaditos a Christmas recipe or not that you decide.

Author:
Cuisine: Spanish
Type of recipe: Dessert
Rations: 8-10
Preparation time:
Cooking time:
Total time:
Ingredients
For the dough:
  • 200 gr lard
  • 500 gr wheat flour
  • ½ teaspoon salt
  • 1 teaspoon cinnamon powder
  • 120 gr white wine
  • 50 g sugar
For topping:
  • icing sugar to sprinkle the nevaditos
  • 100 gr of milk chocolate cover
  • 30 gr butter
Preparation
  1. Put in the jar the butter 5 minutes at 60° speed 2.
  2. Add flour, salt, cinnamon, white wine and sugar and mix for 30 seconds at speed 6. At the end schedule 1 minute of kneading.
  3. Form a ball with the dough and wrap it in cling film. Put in the fridge at least 30 minutes.
  4. Preheat the oven to 170º.
  5. Remove and roll out the dough between two vegetable papers, leave it 1 cm or 1.5 cm maximum.
  6. Put vegetable paper on the baking sheet.
  7. With a cookie cutter cut the dough and put it on the baking sheet.
  8. Bake for 30-35 minutes at 170°C.
  9. Let cool on a rack.
Coverage:
  1. Once cold, sprinkle the snow with icing sugar.
  2. For the brunette, put the chocolate with butter in a bowl in the bain-marie.
  3. When it’s well undone cover the brunette. Allow to cool.
  4. Ready to store in a can in a dry and cool place.
Notes
Cutouts from the dough can be re-kneaded, flattened and trimmed.

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