During the Christmas period, human relationships become more important. At this time, the family gathers and relatives, friends who have not been seen for a long time are welcomed. If you have no idea what kind of desserts to make, here is a quick help! Zsanett Barna, a confectioner of Société Bistro & Bar, presents desserts that are not only delicious and spectacular but can be easily prepared at home.

CHOCOLATE-HAZELNUT CRINKLE:

INGREDIENTS FOR 10 PORTIONS
30 g cocoa powder 100 g sugar 30 ml oil 1 egg half bar vanilla 65 g flour 0.5 teaspoon baking powder 50 g chocolate 40 g hazelnuts 50 g powdered sugar

PREPARATION:

While stirring constantly, add the eggs one at a time to the cocoa powder-crystallized sugar dough, then scrape half the vanilla bar and mix into the dough.
Mix the flour, baking powder and pinch of salt in a bowl and add to the mass as spoonfuls, sprinkling with hazelnuts and coarse chocolate. Cover and let it rest for 4 hours in the refrigerator. Form balls from the mass and roll it into powdered sugar.
Bake it in an oven preheated to 180 ° C for 10 minutes.

PANETTONE

INGREDIENTS
Leaven: 12 g instant yeast 80 ml milk 70 g flour 10 g crystal sugar
Dough: 280 g butter 220 g flour 150 g pastry flour 4 eggs 1.5 teaspoons salt 130 g crystal sugar 1 teaspoon almond flavor 160 g candied orange peel 170 g raisin
Decoration: sliced almond powdered sugar

PREPARATION:
Mix the yeast in warm milk. Sprinkle with sugar and flour, cover with foil and leave for 1 hour. When the leaven is ready, pour it into the kneader's pan and add the flour, pastry flour, sugar, eggs, flavor and salt. Knead the dough at medium speed for 5 minutes. Add the room temperature butter little by little to the dough and wait until the machine has completely processed the dough.
In the end, raisins and candied oranges are added - if you don't like it, you can add chocolate or other dried fruit to your liking. The dough is rolled out onto the work surface, shaped into a ball and placed in an oiled bowl, wrapped and placed in the refrigerator overnight. The next day, oil a 15cm wide and 15cm tall panettone mold and place the dough in it, and leave it in a warm place for 6-8 hours. The dough swells slowly, it needs 1-2 hours. Sprinkle with sliced almonds and finally bake in a preheated oven at 160-165 ° C for 60 minutes without air stirring. Leave it in the mold until it has cooled down completely, then carefully lift it out of the mold by pressing it from below.

CINNABON

INGREDIENTS FOR 10 PORTIONS
Dough: 1.25 dl milk 1.5 dkg fresh yeast 5 dkg sugar 4 dkg butter 1 pinch salt 1 egg 27 dkg flour
Filling: 4 dkg soft butter 10 dg brown sugar 1 tablespoon ground cinnamon
Glaze: 4 dkg butter 10 dkg powdered sugar 5 dkg cream cheese

PREPARATION:
The ingredients of the dough, except the butter, are put into the pan of the kneading machine. The melted butter is added in several parts to the kneaded dough, always waiting for the former to be incorporated into the dough. After kneading, place the covered dough in a large saucepan and let it rest for a while.
Carefully knead the dough and form a 55x40cm shape from it. Spread some butter on it, sprinkle it with cinnamon sugar. Starting on the longer side, roll it tightly and slice it with a sharp knife to 2cm. Put the rolls on a baking sheet, let them rest for 30 minutes, then preheat the oven
Bake at 180 ° C for 12 to 15 minutes. Until it's in the oven, let's make the glaze. Mix the butter and sugar until both are smooth, then mix it with the cream cheese. Open the oven and pour one tablespoon on each roll and let it melt. Finally sprinkle them with roasted, caramelized almonds.

Original artice: Nők Lapja TÉL