Os queques de groselha são um clássico reconfortante, perfeitos para um lanche ou pequeno-almoço. Esta receita utiliza uma massa de pão levedada, resultando numa textura macia e fofa que contrasta maravilhosamente com a acidez das groselhas. A cobertura de amêndoas e coco adiciona um toque crocante e um sabor extra que eleva estes simples queques a um novo patamar.

Ingredientes

  • 1 / 2kg de farinha de trigo
  • 25 gramas de fermento fresco
  • 3 colheres de sopa de açúcar
  • 1 ovo
  • 3 colheres de sopa de mel
  • 100 gramas de manteiga
  • 1/2 xícara de leite
  • 250 gramas de groselha
  • amêndoas fatiadas
  • coco ralado

Preparação

  1. Misture o fermento com 1/2 xícara de água, 1 colher de chá de açúcar e 1 colher de sopa de farinha. Mantenha no lugar quente e espere até que dobre.
  2. Misture a manteiga macia com mel e 1 ovo, até a mistura ficar lisa.
  3. Peneire a farinha, adicione uma pitada de sal, despeje a mistura de fermento, 1/2 xícara de leite e mistura de manteiga. Amassar massa lisa e elástica. Deixe descansar 1 hora. Deve dobrar. Amassar novamente e deixe descansar novamente até que ele aumente novamente.
  4. Adicione as groselhas na massa, mexa delicadamente.
  5. Bandeja de muffin de manteiga, despeje a massa.
  6. Polvilhe com amêndoas, coco ralado e 2 colheres de sopa de açúcar.
  7. Deixe que os muffins aumentem 15 minutos.
  8. Asse no forno pré-aquecido, em 180 graus C, cerca de 25 minutos até o topo é marrom dourado.

For our baking enthusiasts around the globe, here is the English version of this recipe.

Currant Muffins

These Currant Muffins offer a delightful twist on the typical breakfast pastry. While many muffin recipes use chemical leaveners like baking powder, this version is based on a yeasted dough, which results in a wonderfully soft, bread-like texture that is both light and satisfying. The tartness of the currants cuts through the richness of the dough beautifully, creating a perfectly balanced bite.

This recipe is a fantastic way to enjoy currants, which can be a lovely change from more common berries. For an extra layer of flavour, you could consider adding a pinch of cinnamon or the zest of an orange or lemon to the dough, as citrus notes pair wonderfully with currants. The almond and coconut topping provides a lovely crunch, but you could also opt for a classic streusel topping made with flour, butter, and sugar for a different texture.

These muffins are best enjoyed warm from the oven, perhaps with a slather of butter. They are perfect for a leisurely breakfast, a packed lunch treat, or a comforting snack with a cup of tea or coffee. The yeasted dough requires a little patience, but the tender, flavourful result is well worth the effort.

Ingredients

  • 1/2 kg all-purpose flour (approx. 4 cups)
  • 25 grams fresh yeast
  • 3 tablespoons sugar
  • 1 egg
  • 3 tablespoons honey
  • 100 grams butter, softened
  • 1/2 cup milk
  • 250 grams currants
  • Sliced almonds
  • Desiccated coconut

Method

  1. In a small bowl, mix the yeast with 1/2 cup of warm water, 1 teaspoon of sugar, and 1 tablespoon of flour. Set aside in a warm place until it doubles in volume.
  2. In a separate bowl, mix the softened butter with the honey and egg until the mixture is smooth.
  3. Sift the flour into a large bowl, add a pinch of salt, then pour in the activated yeast mixture, the milk, and the butter mixture. Knead until you have a smooth and elastic dough. Cover and let it rest in a warm place for 1 hour, or until it has doubled in size. Punch down the dough, knead it briefly again, and let it rise a second time.
  4. Gently fold the currants into the dough.
  5. Grease a muffin tray and fill the cups with the dough.
  6. Sprinkle the tops with sliced almonds, desiccated coconut, and the remaining 2 tablespoons of sugar.
  7. Let the muffins rest and rise for a final 15 minutes.
  8. Bake in a preheated oven at 180°C (350°F) for about 25 minutes, or until the tops are golden brown.