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Baking recipes saffron moons

CHRISTMAS RECIPE: Honey Glazed Ham With Pear & Saffron Chutney (May 2019).


The moon has risen - and the plate is soon empty. A taste of orange.

With poppy seeds & orange

For about 60 pieces

For the dough:

  • 300 g of flour
  • 1 tablespoon of poppy seeds
  • 1 jar of saffron threads (0.1 g)
  • 1 tablespoon of orange juice
  • 100 g of powdered sugar
  • 1 egg yolk
  • 1 pinch of salt
  • grated peel of 1 organic orange
  • 200 g of cold butter

For the filling:

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  • 200 g marzipan raw material
  • 70g orange marmalade or apricot jam
  • 2 tablespoons of Cointreau or orange juice

For the casting:

  • 100 g of powdered sugar
  • 1-2 tablespoons of Cointreau or water
  • 2 tablespoons of orange juice
  • grated peel of approx. 1 organic orange

Mix 1 flour and poppy seeds, pile on the work surface, press a hollow in the middle. Dissolve saffron in orange juice. Add powdered sugar, egg yolk, salt and orange peel to the dish. Distribute butter in small pieces on the edge. Chop everything with a big knife. Knead to the smooth dough, wrap in foil, refrigerate for about 30 minutes.

Roll out 2 doughs in portions between sliced ​​freezer bags approx. 4 mm thick. Moons (about 4.5 cm tall, possibly with serrated edge) cut out. Place on a tray covered with baking paper and bake in a hot oven (180 degrees, center) for about 8 minutes. Let cool down.

3 Grate chilled marzipan roughly. Stir with jam and Cointreau until smooth. On each of the moons, add a little marzipan paste and paint. Put the remaining moons on it and press lightly.

4 Mix the ingredients until smooth, cover moons with them. If desired, sprinkle the saffron moons with a little gold bauble (eg from the hobby baker's dispatch). Cast down.

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