My Christmas Sweets; Roll with Jam, Coconut Snite, Minions, Roe Deer Back, Bisine Roll with Beer, Balls with Walnuts

Preparation steps

• Christmas Rings with Jam Knead the dough from the listed ingredients, roll it out not too thin and cut the rings or desired shapes depending on the molds you currently have on hand. Bake for about 15 minutes at 170 degrees (check, the menu sometimes burns to 180). Baked, still hot rolls roll in a stick of sugar mixed with vanilla sugar. Combine the two rings with apricot jam and sprinkle with a little sugar again.
• Coconut Snite Preheat the oven to 180 degrees C. Cover the pan, 33x23cm with baking paper. Whisk together the butter, sugar and eggs. Add grated lemon and orange peel and sifted flour with baking powder (I use the one that already has pp in it, I put one part of the flour sharply). Spread the dough on the bottom of the pan and place in the oven. While the dough is baking, you make a solid snow from egg whites and sugar. Lightly mix the coconut flour into the snow. After about 15 minutes, take out the baking tray and coat the half-baked dough with sour apricot jam and apply snow over it (sometimes I also put some chopped walnuts or almonds in the snow). Reduce the temp to 140 and bake / dry for another 15 minutes. When the cake is baked, take it out of the oven and cool. Slice the well-chilled cake nicely and serve with other Christmas cakes. (DO NOT cut the hot stake).
• Minions - 1 Mix the egg whites into the solid snow with a pinch of salt, add the egg whites, both sugars, water and oil and mix lightly, and finally add the flour and gently sit the mixture. Pour into a larger pan and bake for about 15-20 minutes. Cool and cut the biscuit into two parts. Drizzle one, the lower part with a few drops of lemon or orange juice and put the halditi while you prepare the upper part (maybe some alcohol if you want, I prefer a fruit combination). Another part of the baked biscuit, cut into small cubes and put in a bowl, add some sour jam (apricots, for example) and a little syrup or liqueur from cherries / raspberries, etc. to get a fine pinkish color. Now mix it finely and fold it over the bottom of the biscuit. Align everything nicely with the underside of the spoon. Cover the stake with elastic foil, and put some heavier object over it. Now put everything fine in the fridge. The next day, cut the cake into nice smaller cubes, which then need to be slightly spaced so that the icing overflows / covers the sides of the cake as well, and not just the top. Make the glaze from lemon juice, powdered sugar and, if necessary, a little water (be careful with water so that the glaze is not too thin). I leave half of the glaze white, and in half I put a drop of red crayon just enough to be cheerful :) Then your ability to decorate comes to the fore, my bass is not something - a couple of colorful crumbs, tubes of colored glaze and glazed fruit :) Minions - 2 Mix soften butter and sugar, gradually add egg yolks, grated chocolate, ground hazelnuts, flour and finally egg whites. Bake in a larger tin / casserole, the same as the previous biscuit mixture for Minions 1. The rest of the process is the same as before except that here we add some red jam such as raspberries, currants, cherries, etc. Here, in addition to white icing, we can coat the cookies topping. We place each cookie in a paper basket and serve it :) The ingredients for the chocolate biscuit can also be used to make a beautiful cake that we fill and decorate with cream as desired :)
• Roe deer Back Mix the butter with the sugar, when the mixture is finely foamy, add the egg yolks one by one and continue mixing until you get a fine foamy mixture. Add melted chocolate, ground walnuts and bread crumbs previously moistened with half a dcl of rum, and finally lightly mix in the egg whites. (Since I’m not a bit crazy about rum I soak the crumbs in orange liqueur). Pour the mixture into a pre-greased and crumbly mold for venison loin, bake for about 40-50 minutes at 180 degrees (adjust to your oven). * While the cake is still warm, I prick it up a bit and pour over the cherries (bought naraFski) or orange liqueur, just a little just enough to smell. For the glaze over the steam, melt the chocolate mixed with a couple of tablespoons of sweet cream and pour over the cake. Serve with whipped sweet cream (I also serve raspberries if someone wants).
• Bisine Beer / Wine Rolls (or Birke) Mix both flours, add a pinch of salt and vanilla sugar (half a bag). Add beer or white wine, then oil and knead a dough that will be sticky and soft, but do not add more flour. Let it stand for a while, then shake it on a slightly floured surface and shape into buns. I make Bisa rolls, mostly empty (without filling), and you, if you want, fill them with jam or walnuts, etc. So, I separate the dough into balls, make rolls and shape the rolls. I measure 8gr to make each roll. (Sometimes I roll them with full jam, but then I don't roll them in walnuts at the end). Arrange the rolls on a paper-lined baking sheet and place in a preheated oven, about 15-20 minutes, temp 185-195 degrees C. While the rolls are baking, boil the syrup (water, sugar and a little lemon zest and juice, or oranges). Dip the baked rolls in hot syrup (briefly), then roll in ground walnuts to which you have added a little vanilla sugar (half a bag).
• Walnut Cookies Mix butter and sugar, add vanilla, flour and nuts and a pinch of salt (I put 60 g of starch flour and the rest up to 320 g of plain flour) When the dough is nicely formed, wrap it in plastic wrap and store in the refrigerator. 30 minutes. Preheat the oven to 180 degrees C. Separate the pieces from the dough and form walnut-sized balls (34 pcs). Line a baking tray with baking paper, flatten / flatten the balls a little with your palm and place in the oven for about 10 minutes. Roll more warm balls in powdered sugar and place to cool on a wire rack. Before serving, if necessary, sprinkle with powdered sugar.