Double dessert, but so light that they could fly…
Plain nonnettes, the soft ginger bread. (recipe here).
These are not filled, only glazed in a syrup of kurozato black sugar.
Mini Flockensahne tortes, topped with sesame seed streusel. It’s light low-fat plant based cream and vanilla for the whip.
It’s Saint-Nicolas today, in the tradition of North Europe. So let’s make those nonnettes (ginger-bread small cakes).
For a quick nonnette recipe click here.
This year’s is made over 2 days, but it takes only 5-10 minutes of your time.
It’s my belated participation:
Holiday season is the time for sharing and Peta of Peta Eats is sharing a dozen cookies, some classics and some of her own, from all over the world with us.
The filling is made of kaki (persimmons).
Passed in the blender (after taking away seeds), they become that paste. I’ve added dry mikan orange peel too, but no sugar.
Sugar is added to the batter. It’s Okinawan black cane sugar. It already has a spicy taste.
Simple batter :
-kurozato black sugar, lukewarm water, yeast, let 10 minutes
-add bread flour, salt, more lukewarm water with diluted sugar to get a very soft dough, stir with chopstick.
-let raise 1 hour at 28 degrees (oven dough program), then overnight in the fridge (or the kitchen, it’s the same here)
-stir a little, flavor with cinnamon
In muffin molds, the dough stuffed with kaki.
After they raised, I baked at 180 degrees C. Well, I could I filled them less.
The other side. I’ve cut the excess to get the cylindric shape of nonnettes. And painted with water + kurozato sugar.
They are not too sweet and very soft inside.
GOURMANDE in OSAKA 