Cognac wreaths

Cognac wreaths

Category: Bakery products

Kitchen: swedish

Ingredients
Wheat flour	350 g
Powdered sugar	150 g
Salt	pinch
Vanillin	1 \ 4h. l.
Chilled butter	100 g
Brandy (I have Armenian cognac 5 stars.)	50 + 10 g during kneading
Milk for lubrication
Sugar for sprinkling

Cooking method

• Mix flour, diced butter, powdered sugar, salt and vanillin into crumbs.
• Add brandy and form a smooth dough. If the dough does not clump, add more brandy. Refrigerate for at least 1 hour.
• Divide the dough into pieces, roll them into layers, cut into strips 12 cm long. roll each strip in your hands, rounding the edges. Twist 2 strips into a plait. Pinch the edges.
• 
• Truly festive, flavorful and crumbly cookies. The aroma is incredible during baking!

The dish is designed for

25pcs.

Note

Thanks to Vika for the recipe

[Ksyusha,]

Ksyusha, the photographs are a miracle, how good And the wreaths, too, it feels delicious ...

[Marina]

Thank you, Marina, The wreaths were eaten immediately. I was making half of the original recipe and for nothing.

[Ksyu]

Ksyu, the wreaths are good.
Is there definitely no baking powder?

Tan, thanks! There is no baking powder in the original recipe ... but I would. The biscuits are crispy, rather dense in structure.

Tan, thanks! There is no baking powder in the original recipe ... but I would. The biscuits are crispy, rather dense in structure.

In ... you see ... "you and I are of the same blood - you and me"

[Mistletoe]

If the dough does not clump, add more brandy.

I am delighted with such a simple solution to the lump problem.
Super, Mistletoe!!!!

[Aprelevna]

"you and I are of the same blood - you and me"

the dough is very tasty, so we shook even

dense enough.

I am delighted with such a simple solution to the lump problem.

Aprelevna , patsstalom !!!!!!!!!!!!!!!

Sounds tempting))

[Ksyuyuh]

Ksyuyuh, beautiful !!! Do what ??? Then you need to buy cognac, the whole point in cognac is probably And if coffee? then coffee ... I took it to bookmarks.

Wreaths are awful! We will definitely do it! My husband already looks disapprovingly at me when I actively use cognac in baking. I understand the stupid question I'm asking ... But it seems to me they should be well stored ... If you have time to pull them out of hungry mouths! I would like to do something for the holidays in advance so that the stove does not fall breathless and in general DO NOT GO TO THE KITCHEN for some time !!!!

[Shahzoda, Tanyulya, MamaMaksa,]

Shahzoda, Tanyulya, MamaMaksa, Thank you!

the whole point in cognac probably And if coffee?

Tanya, that's right, cognac here acts as a leavening agent for the dough, since there is little oil. Moreover, the cognac should be taken as good as possible, because the alcohol evaporates during baking, and the aftertaste remains from it. I won't say about coffee, you can try it.

[Ksyusha]

Ksyusha, and the dough should be straight smooth-smooth? Or how will it be? I’ve already lila-lila to cognac, but it’s all somehow ... not smooth. Already probably more than an hour in the refrigerator, but I'm afraid to get it out so that.

No, Ksyusha, it remains rude anyway. The main thing is to gather in a lump. Break off and roll in small pieces. It will roll hard at first, then normal. And the consistency of the dough in the photo is visible, it rolls out and becomes smooth.

Ksyusha, I was confused by the dough after rolling. Okay, I'll try to roll it out. Tokma I have a pale color, apparently, turn out. Well, okay, so what happens. I will show you later .

Ksyusha, my color comes from flour of the 1st grade.

[Ksyusha]

Ksyusha, the wreaths are wonderful! And the photo is just super! The approach of the holiday is immediately felt!

No, Ksyusha, it remains rude anyway. The main thing is to gather in a lump. Break off and roll in small pieces. It will roll hard at first, then normal.

Boy, can I put in five cents?
If you take flour, icing sugar and butter, not in 50g increments, but in 100 (the classic "one, two, three"), then the dough will be very easy to roll and shape, it will not even be possible to keep it in the refrigerator.

Marish, thanks!

If you take flour, icing sugar and butter, not in 50g increments, but in 100g (the classic "one, two, three"), then the dough will be very easy to roll and shape, it will not even be possible to keep it in the refrigerator.

Yes I know. It's just that in this case, I adhered to the author's proportion, I thought what the sacred meaning was in it ??

Ksyusha, my color comes from flour of the 1st grade.

Aaaa, Ksyusha, where have you been before? I should have taken 1 grade instead of the highest, the dough would have been softer. I tried to roll, it is torn. I will not have wreaths, but hedgehogs for the campaign.

That kind of on the contrary, with a / s softer should be .. 1st grade takes more water.

It's the other way around. And my last flour generally behaves strangely - the dough comes out wet. She baked a rustic one, but got a ciabatta.

[Ksyusha]

Well, I baked my "horror stories". At first I didn't want to show, I didn't even want to take pictures. But then I thought that it happened, it happened. But with the dough, not everything worked out for me: it was very thick, torn, did not really roll and did not fasten.
Ksyusha, exactly for 350 grams of flour 100 grams of butter and 50 grams of brandy?
Well, in short, here

But tasty. It is necessary to conjure with the dough and repeat again. I liked the cookies. Thanks for the recipe!

[Ksyusha]

Ksyusha, well, honestly, honestly, I liked it !!! Where they are torn, I did not see. The proportions are exactly the same .. I even slightly reduced the flour, in the original flour recipe 375g for such a quantity of butter and brandy.

[Ksyushenka]

Thank you, Ksyushenka, the main thing is delicious! _{Almost all of them have already been washed away, but I have not done half.}

No, I already wrote a half-way recipe, but in the original 5st. flour. Tomorrow, if the stars come together, I'll bake one more time no one drinks cognac anyway.. I'll try to put less flour.

[Omela]

Omela (Oksana)!
Vicki's recipe has the wrong amount of ingredients. She probably does not know that there is a specific measure of volume in the Scandinavian countries. This is the deciliter (dl). Vika apparently trusted the Google translator, and he always translates deciliters like glasses. She has a link to the Swedish recipe source on her page:
🔗

In the original, the recipe looks like this:

Konjakskransar, ca 50 st
5 dl vetemjöl
200 g smör
1 dl socker
2 smk konjak

Cognac wreaths, about 50 pieces
5 deciliters of wheat flour
200 g butter
1 deciliter granulated sugar
2 tbsp. l. cognac

1 dl (deciliter) = 0.1 l = 100 ml

According to the Swedish Wikipedia:
1 dl of wheat flour equals approximately 60g
1 dl granulated sugar equals approximately 90g

On the packaging of Nordic wheat flour it is stated that 1 dl of flour is equal to about 65g.

By my multiple dimensions
(used 1dl from a Finnish measuring spoon set from Ikea):
1 dl wheat flour = 62g
1 dl granulated sugar = 92g

Then the recipe will look like this (according to my data):

Cognac wreaths, about 50 pieces
310 g wheat flour
200 g butter
92 g granulated sugar
2 tbsp. l. cognac

Then you probably won't have to change the temperature and baking time.

I found another recipe for cognac wreaths in another blog:
🔗
The author writes that he found it in his grandmother's old cookbook.
It is very similar to the previous one, only the ingredients are approximately doubled.

Konjakskransar (cognac wreaths)
425 gram Smör (butter)
212 gram socker (granulated sugar)
625 gram mjöl (wheat flour)
1 vinglas konjak (glass of cognac)

Bake for 10-20 minutes at 175-200 ° C depending on the size (the smaller the cookies, the higher the temperature).

Oksana, sorry for the tediousness and such a long post, I just really want you to get cookies and so that the Scandinavian recipes do not cause difficulties when translating ingredients.

[Cognac wreaths,]

Then the recipe will look like this (according to my data):

Cognac wreaths, about 50 pieces
310 g wheat flour
200 g butter
92 g granulated sugar
2 tbsp. l. cognac

ELa_ru, thank you very much for the clarification. Indeed, some kind of confusion ...It is strange that Vika did in her own proportions (5 tbsp. Flour) and she did it. And in your version it seems to me that the dough will be liquid. And 50 pieces are unlikely to come out of 300g of flour ... I could only wind 20 .. Now, for sure tomorrow I will make it out of purely sports interest.

I put it in the oven in new proportions .. I'll show the result a little later.

Inserted photos and a refined recipe in the first post.

[Ksyusha]

Ksyusha, I will buy delicious butter and also bake it on first grade flour and come back with a report. I really liked the cookies. Thanks for the clarification!

I also like them very much to taste.

Today I tried wreaths according to your recipe. The color of the dough is slightly lighter than yours. During baking, the smell was stunning, very tasty cookies turned out. And the daughter said: Mom, why are you pouring brandy there? I want to try them too

[Svetlana]

Svetlana, I already wrote that my color is dark because of the 1st grade flour. and the child can be given cookies, the alcohol evaporates during baking.
shl. did you like it in the end ??

You have interested me, Ksyusha, with your Swedish cookies.
Only I am not good friends with shortcrust pastry: I manage to mix it, no matter how hard I try ...
Therefore, questions about kneading: what (in what state are the products), where (in what device), how (in what order and at what speed), how much (in time)?
Here's how you answer, and I'll start the experiment.
By the way, have you tried it with other alcohol? For example, with whiskey, Amareto or something else?

Olga, thank you!

By the way, have you tried it with other alcohol? For example, with whiskey, Amareto or something else?

No, I have not tried it, theoretically it should work with amareto .. I'm not sure with whiskey, I don't like it by definition.

Therefore, questions about kneading: what (in what state are the products), where (in what device), how (in what order and at what speed), how much (in time)?

I didn't time it. As soon as the crumb turns from small to large, as in the photo, I stop. Approximately 30-60 sec. Kneading with knives in Thermomix at medium speed. The sequence wrote: butter-icing sugar-flour-cognac. Chilled oil, the rest is at room temperature.

She seems to have answered everything.

Beauty !!! I bookmark

Nice and no eggs))) I take it in the piggy bank)))

[Natalyushka, RybkA]

Natalyushka, RybkAthank you girls! I would be glad. if it comes in handy.

Very tasty cookies turned out, they were crushed in one evening. only one thing could be left for the morning for coffee. So a big MERSY for you for the recipe. About kneading: I stirred the dough in the bread maker (duration 14 min.). Everything got mixed up gorgeous!

[Svetlana]

Svetlana... Hurrah!!!

[rum]

I report:
I did it according to translation from Swedish, added salt (I add to all sweet dishes, here I agree with Ksyusha), a little cinnamon, rum.
I also added baking powder, but, most likely, this is superfluous, because, for sure, it managed to go out long before the oven.
First I mixed it in the processor, nothing really got mixed up. I put it in a bowl and mixed with a K-nozzle.
Then, while the dough was in the refrigerator, it took an hour to disassemble-soap-dry-collect.
Then she twisted the wreaths for another hour (the dough seemed disobedient, it was torn) - as many as 17 pieces! - Drink 1 tea together.
Delicious, yes. But is it worth it? No!
Conclusion: you need to make a double portion at once and not bother with weaving, but either bake biscuits, or plant some kind of nozzle, or just twisted sticks.
By the way, for the first time I smeared cookies before sprinkling with just milk. I'll take it on board, I liked it.
Thanks for the recipe.
I will do it, but in my own way.

[Olga]

Olga, the dough should not tear. Look at the photo in the first post, the stripes are elastic. Yesterday I generally kneaded the blender with my foot, and mixed it with my hands. I agree about the baking powder (alcohol fulfills its function) and the form (you can simply make "sausages").

We somehow did not work out with elasticity ...
Even the final result shows that the dough is "torn"

By the way, rum is very pleasant to feel, I think it will be very tasty with black tea and coffee.
If, of course, he lives ...

[Olga]

Olga... beautifully!! Have you already put flour according to the specified recipe? Try to reduce it still.

I did the Swedish translation.
Next time I will try not to knead in the processor (I have a brand new Kesha - I haven't played enough yet), but in the old fashioned way.

I did the Swedish translation.

We have different flour ..

There, by the way, 200 g of butter for 300 g of flour, that is, the classic proportions of shortbread dough (300 flour: 200 butter: 100 sugar), and you have 100 g of butter for 300 flour.
Maybe because of this something went wrong with me?
The flour was used for baking general purpose. Maybe it was necessary to take a / c?

I can only speak for what I have done myself. Different proportions - different recipe ... you have to try to tell what went wrong.

I did it this morning .... well, what can I say ... didn't have time to take a picture .. The family finished them off before I realized to go for the camera .... Tasty, a little crispy ... and the smell when baking them knocks off my feet! Thank you!

[Anna]

Anna, Thank you! Glad. what did you like!