Lately we are organising historical cooking workshops at some schools and therefore we are specialising in ancient medieval recipes revisited for modern children taste. The following recipe has had much success among children and can also be adapted to intolerants to dairy products by using oil instead of butter and eliminating milk from the topping. Of course it would be possible to prepare the entire recipe with the tools of the past, but for practical reasons combined with a chronic lack of time, I used the mixer to make the dough.
Ingredients for 10 little cakes or a big one:
for the dough: 500 g flour, 220 g water, 1 cube of fresh yeast, 2 tablespoons of sugar, 2 eggs, 60 g butter, 1 pinch of salt;
for the filling: 5 pears, 3 tablespoons honey, saffron, cinnamon;
for the topping: 1 egg, 2 tablespoons honey, 2 tablespoons milk, cinnamon.
Waxed paper, paper moulds, pastry brushes. (more…)