DARDAGNY, A PLACE WHERE WINE & BEAUTY MEET

In my photography post last week I talked about a little village called Russin which is situated in the largest wine-growing area in the Canton Geneva. Well once we had walked around it's streets, admired the pretty country houses and eaten our cold mini pizzas, we decided to hike (3kms one way - plan here) through the vineyards in the direction of another quaint yet slightly bigger place called Dardagny...

So, we strolled along a sinewy hill that led us down into a valley where the river Allondon flows peacefully towards the Rhône, went up a hill covered with steep fiery-red vineyards and headed for the idyllic Dardagny (pictures 4,5 & 6).

Dardagny is not only a village, but also a commune which is situated on a tiny hill at 495m above sea level and has about 1316 inhabitants. There, the vineyards are spread on harsh slopes, many different types of cereals grow on the plateaus and vast hardwoods spread till the foot of the Jura mountains.

One thing that is striking upon arriving in Dardagny is the amount of private wine cellars where you have the opportunity to buy and sample the local pruducts. Everywhere you turn your head there's either one cavern on your left or right! The wine tradition is so big in the region and many very good wines are produced there (Reds: Gamay, Pinot Noir, Cabernet Sauvignon, Gamaret, Zinfandel & Garanoir, all oaked or unoaked/Whites: Chasselas, Aligoté, Chardonnay, Gewurztraminer, Sauvignon Blanc, Pinot Blanc & Viognier). After all Geneva is a canton that has about hundred wineries producing a range of high-quality wines (8-12 million litres of wine annually)...

Visit Robert's blog ("Lamiacucina", in German). He reviews some wine from Dardagny.

NORWEGIAN MOUNTAIN BREAD - PAIN RUSTIQUE NORVÉGIEN

I like to think of myself as an adventurous and daring cook/baker. Of course, there are times when life is chaotic and I just simply don't feel like staying in the kitchen for hours. It is when one feels lazy and tired that certain simple and unpretentious recipes come in handy...

Last Saturday I really had no desire to spend more than 2 hours baking bread. It was a sunny and warm day, and there was no way I was going to stay in the apartment considering the fact that the weather prognoses for Sunday were dreadfully awful.

So, as I am in a very Scandinavian- (music, culture & films) and healthy-oriented period at the moment it is not surprising that my attention was captured by Nigella Lawson's "Norwegian Mountain Bread" recipe while I was surfing on expat Siri's blog ("The Transplanted Baker").

I dare you to find a more uncomplicated and rapid bread recipe! There is absolutely no kneading, rising or shaping involved (the loaf rises in the oven). The only thing you have to do is weigh and mix all the ingredients together, pour the dough into the baking pan, put it in the oven and then keep an eye on the clock and the thermostat knob. Magic, no?

For such an inelaborate and rustic bread the result was remarkable. It was very flavorful, aromatic, pleasantly moist, wonderfully seedy, interestingly dense/compact, slightly sweet and so enjoyable. It somehow reminded me of Valais Rye Bread (Walliser Roggenbrot), German Pumpernickel, Swedish Rägbröd or Danish Ruggbrød, only without the sourness (since it is not made with sourdough).

This excellent "Norwegian Mountain Bread" is perfect when served with cheese, smoked salmon, Gravlax or cured meats such as Pastrami or corned beef. I'm sure you'll be delighted by this bread's unique aroma and texture.

This bread is getting yeastspotted by Susan’s Yeastspotting!

~ Norwegian Mountain Bread ~
Recipe adapted from Nigella Lawson's "How To Be a Domestic Goddess".

Makes one medium-sized loaf.

Ingredients:
1 Cup plus 2 Tbs (250ml) Milk or buttermilk, lukewarm
1 Cup plus 2 Tbs (250ml) Water, lukewarm
2 Cups (255g) Whole-wheat flour
1/2 Cup (64g) Rye flour
2 1/4 Tsp (1/4 oz./7 g) Active dry yeast
1/4 Cup (50g) Rolled oats (not instant)
1 1/2 Tsp Fine sea salt
1 Tbs Light brown sugar
8 Tbs Blend of any of the following (preferably all)
- Wheat germ
- Sunflower seeds
- Flaxseeds (linseeds)
- Pumpkin seeds
- Wheatbran

Method:
1. Mix the milk, water and yeast together in a measuring jug and let rest for about 10 minutes. Combine all the other ingredients in a large bowl.
2. Pour the liquid into the dry ingredients, stirring all the while to make a sticky mixture. Then beat for about 2-3 minutes.
3. Butter your loaf pan well, pour the dough into the pan, sprinkle a few extra seeds and oats over the surface of the bread, and place in a cold oven (middle).

4. Turn the on oven to 100° C (225° F). After 30 minutes, turn it up to 175° C (325° F) for one hour (see remarks).
5. When the loaf begins to get nice and brown, take it out of the oven, run a butter knife along the sides of your pan and let rest for 5 minutes, then carefully remove the bread from the pan.
6. Allow the bread to cool thoroughly on a rack in order to prevent the insides from getting gummy.

Remarks:
As I had no wheatbran or wheat germ, I used 3 tbs sunflower seeds, 3 tbs flaxseeds and et 2 tbs pumpkin seeds.
Nigella recommends poking the bread with a cake tester or fine skewer to make sure it's done, ie: the skewer will come out clean. You may wish to return the loaf to the oven for an extra 10-15 minutes if you judge that it hasn't baked enough (that's what I did).

Serving suggestions:
Slice thinly and serve with cheese, dry, cured or cold cooked meat, smoked salmon, Gravlax or smoked herring/mackerel.

~~~~~~~~~~~~~~~~~~~~~~

~ Pain Rustique Norvégien ~

Recette adaptée de "How To Be a Domestic Goddess" par Nigella Lawson.

Pour un pain moyen.

Ingrédients:
250ml de Lait ou de babeurre, tiède
250ml d'Eau, tiède
255g de Farine complète
64g de Farine de seigle
2 1/4 CC (7g) de Levure sèche
50g de Flocons d'avoine
1 1/2 CC de Sel de mer fin
1 CS de Sucre brun clair
8 CS d'un mélange des ingrédients suivants (tous)
- Germes de blé
- Graines de tournesol
- Graines de lin
- Graines de courge
- Son de blé

Méthode:
1. Dans un récipient, mélanger ensemble le lait, l'eau et la levure et laisser de côté pendant 10 minutes. Dans un grand bol, mélanger ensemble tous les ingrédients restants.
2. Verser le liquide dans les ingrédients secs tout en mélangeant bien afin d'obtenir une pâte collante, puis la battre pendant 2-3 minutes.
3. Beurrer un moule rectangulaire de taille moyenne et verser la pâte dedans. Saupoudrer avec des flocons d'avoine et des graines et placer dans le four froid (milieu).

4. Régler le four à 100° C. Après 30 minutes, augmenter la température à 175° C et continuer à cuire le pain pendant 1 heure (voir remarques).
5. Quand le pain commence à devenir brun et qu'il a une belle croûte, le sortir du four et le dégager des bords du moule avec un couteau. Puis, après 5 minutes le sortir du moule et le poser sur une grille.
6. Faire refroidir le pain complètement avant de le consommer (afin d'éviter que l'intérieur soit "gommeux").

Remarques:
J'ai utilisé 3 CS de graines de tournesol, 3 CS de graines de lin et 2 CS de graines de courge car je n'avait pas de son de blé ou de germes de blé.
Nigella recommande de tester le pain avec la pointe d'un couteau afin d'être bien sûr que le pain soit cuit (dans ce cas la lame en ressort propre). Il vous faudra alors peut-être remettre le pain dans le fourra pendant 10-15 minutes (si vous jugez que le pain est pas assez cuit - ce que j'ai fait).

Idées de présentation:
Couper en tranches très fines et servir avec du fromage, de la viande séchée, de la charcuterie ou du roastbeef froid, du saumon fumé, du Gravlax ou du maquereau/harreng fumé.

RUSSIN, A VILLAGE IN THE VINEYARDS

During our holidays we had planned to travel to Lyon, spend the day there, buy lots of traditional food specialities, eat in a Bouchon and spend the day there. Unfortunately, the Gods were against us (we never have luck) as the French strike had to fall exactly at that moment. Most of the trains were cancelled and so was our TGV. What a bummer!

Anyway, we refused to let ourselves get depressed and decided to get the best out of our day. Instead of travelling to another country, we chose to stay in Geneva and visit the scenic vineyard region at the foot of the French Jura mountains. So, we took the bus to the train station and there we got into a little regional train that drove us to the small village of Russin.

Russin is situated in the largest wine-growing area in the Canton Geneva and is the country's third-largest wine producing canton. Everywhere you go, you see vineyards (clayish and sandish soils) and wineries. It is impossible to walk there without seeing that wine is at the center of everything. It is the perfect place to discover new wines, especially if you are in the vicinity during the "Fête Des Vendanges" (grape harvest festival in September) or the "Portes Ouvertes" (open wine cellars day in May).

When we were there in October the weather was quite wintery. Although the vineyards were magnificent with their fiery fall foliage and the sun was shining wonderfully, the air was extremely crisp and a strong northern wind (bise) was blowing. The landscapes were mindblowing, the colors so soul-uplifting and the Mont-Blanc stood proudly in the horizon. Amazing!

WEEKEND CAT BLOGGING #283

This week, Pam at "Sidewalkshoes" (USA) is happy to announce that she is hosting Weekend Cat Blogging #283...

To submit your kitty picture(s), you can either leave a message in her blog's comment section (with your permalinks) or contact her via e-mail without forgetting to give all the needed information.

GINGERED CARROT CAKE COOKIES

Lately, I have been craving carrot-based treats and obssessed by carrot cake. I really love the unique flavor and extra moistness that this veggie confers to baked goodies. Most of the time the grated carrots are paired with spices when they are incorporated in cookie doughs or cake batters, and that is something I cannot resist...

Since I fancied to make some cookies, but had no wish for us (my boyfriend and I) to gobble the whole lot (18 pieces) like famished glouttons in front of TV while watching a Scandinavian movie (Norwegian or Swedish), I profited on the occasion that I was going to meet my friend Corinne the next day in order to offer her the half of the batch of cookies I had baked. I know that I cannot resist temptation and absolutely have no wish of getting larger hips, so that was the best thing to do. Besides, I always like to bring yummy gifts when I visit people.

Carrot cakes are very popular around the world and many variations exist (in Switzerland we even have our own version - Aargauer Rüblitorte) and it seems that carrot cookies are eaten with as much eagerness. This time, instead of roaming the net, I found what I was looking for in Dorie Greesnpan's "Baking: From My Home to Yours". This book is my "bible". I have already baked so many treats from it and they were all very successful, but had never tried Dorie's "Gingered Carrot Cake Cookies".

For once and contrarily to my habits, I decided to not alter much this recipe as it is already so perfect and contains so many different ingredients that it is difficult to add anything or make them any better. I did nonetheless operate a few minor changes - nothing revolutionary though. As I love a pronounced saltiness in my pastries I added some extra salt to the cookies - it really enhances their flavor, then I also I did the same with the gound ginger (I am a spice freak after all) and for the purpose of photography, I decorated my cookies with a little icing to make them look prettier and more photogenic.

Those easy to put together scone-like "Gingered Carrot Cake Cookies" are extremely pleasant with their delightful cakey soft and moist texture, perfectly crisp crust, delicate carrotty aromas, soul-uplifting richness and divine spiciness. They would grace perfectly the breakfast table and would taste haevenly when accompanied by a tall glass of ice cold milk. Highly addictive stuff!

~ Gingered Carrot Cake Cookies ~
Recipe adapted from "Baking: From My Home to Yours" by Dorie Greenspan.

Yields 18 cookies.

Ingredients:
2 Cups All-purpose flour
1 Tsp Baking powder
1 Tsp Sea salt (fine)
1 1/3 Tsp Ground ginger
1 Pinch Grated nutmeg
3/4 Cup (180g) Unsalted butter, at room temperature
2/3 Cup Granulated sugar
1/3 Cup Light brown sugar
1 Egg (~63g)
1/2 Tsp Pure vanilla extract
1 Cup Shredded carrots (about 2-3, peeled and trimmed)
1 Cup Sweetened shredded coconut
1 Cup Raisins (dark or light)
1/2 Cup Coarsely chopped pecans (roasted)

Method:
1. Position the oven racks in the upper-middle and lower-middle positions and preheat the oven to 170° C (375° F). Line two baking sheets with baking paper or silicone baking mats.
2. In a medium bowl, mix together the flour, baking powder, salt, ginger and nutmeg. Set aside. 3. With a stand or hand mixer, beat the butter on medium speed until creamy and smooth. Add the sugars and beat until light and fluffy, about 2 minutes, then add th e egg and beat for another minute. Reduce the mixer speed to low and beat in the vanilla.
4. Lower the speed, add the flour mixture in 2 or 3 batches and beat only until they just disappear into the mix (the dough will be very thick, but don’t overbeat to incorporate the flour).

5. Using a rubber spatula, mix in the carrots, coconut, raisins and pecans.
6. Spoon about 1 tablespoonful of dough (or use a large cookie scoop) onto the prepared baking sheets, leaving about an inch of space between them. Using your fingers, every so slightly flatted the tops of the cookies.
7. Bake for 16 to 18 minutes, rotating the sheets from top to bottom and front to back at the midway point (the cookies should be light brown and only just firm on top).
8. Delicately transfer the cookies to racks and cool to room temperature.

Remarks:
Feel free to replace the pecans by any other roasted nut of your choice. You can also use cranberries instead of raisins and ground cinnamon instead of ground ginger.
For more fun I have iced my cookies with plain icing.
Store the cookies in an airtight container at room temperature.

Serving suggestions:
Eat those cookies with a glass of ice cold milk or a good cup of tea or coffee.

~~~~~~~~~~~~~~~~~~~~~~

~ Cookies Mous Au Gingembre Et A La Carotte ~
Recette adaptée de "Baking: From My Home to Yours" par Dorie Greenspan.

Pour 18 cookies.

Ingrédients:
255g de Farine blanche
1 CC de Poudre à lever
1 CC de Sel de marin fin
1 1/3 de CC de Gingembre en poudre
1 Pincée de Muscade en poudre
180g de Beurre non-salé, à temperature ambiante
140g de Sucre cristallisé
80g de Sucre brun clair
1 Oeuf (~63g)
1/2 CC d'Extrait de vanille pure
1 Cup de Carottes rapées finement (~ 2-3, pelées et nettoyées)
90g de Noix de coco rapée et sucrée (épicerie US)
158g de Raisins secs (sombres ou clairs)
57g de Noix de pécan hachées grossièrement (torréfiées)

Méthode:
1. Positionner 2 grilles dans la partie centrale supérieure et inférieure du four et le préchauffer à 170° C. Recouvrir deux plaques avec du papier sulfurisé.
2. Dans un bol moyen, mélanger ensemble la farine, la poudre à lever, le sel, le gingembre et la muscade. Mettre de côté.
3. A l'aide d'un robot ou d'un batteur à main, battre le beurre à vitesse moyenne afin qu'il soit crémeux. Ajouter les sucres et battre en pommade pendant 2 minutes supplémentaires (le mélange doit être mousseux et pâle). Ajouter l'oeuf et battre encore une minute, puis incorporer la vanille à vitesse moindre.

4. Toujours à vitesse basse, ajouter le mélange farine/épices en 2 ou 3 fois et battre seulement jusqu'à ce qu'il soit juste incorporé (la pâte sera épaisse, mais il ne faut pas trop la battre).
5. En utilisant une spatule en caoutchouc, incorporer les carottes, la noix de coco, les raisins et les noix de pécan.
6. Faire des tas à l'aide d'une cuillère à soupe ou à glace, en laissant un espace de 2.5cm entre chaque tas. Applatir légèrement le dessus de chaque cookies avec les doigts.
7. Cuire pendant 16 to 18 minutes, en changeant les plaques de place (alterner - les cookies doivent être légèrement dorés).
8. Transférer les cookies sur une grille et les faire refroidir complètement.

Remarques:
Les noix de pécan peuvent être remplacées par n'importe quelle noix torréfiée de votre choix, les raisins par des cranberries et le gingembre par de la cannelle en poudre.
Il est possible de décorer les cookies avec du sucre glace.
Conserver les cookies dans une boite hermétique, à température ambiante.

Idées de présentation:
Accompagner ces cookies d'un bon verre de lait très froid, d'un café ou d'une tasse de thé.

AN AFTERNOON IN VEVEY

Two weeks ago, during our holidays, we had some "business" to do around the Lavaux, so as we were close to Vevey we decided to go there, walk a bit around town and the lakeside, and have lunch before taking the train back home...

Vevey is a cute little town in the canton Vaud, on the North shore of Lake Léman. It is situated between the cities of Lausanne and Montreux. This area was already inhabited around 2000 BC and remains of piloti were found there. It's Roman name was Viviscus and the ancient Greek astronomer and philosopher Ptolemy called it Ouikos. During the Middle Ages it was a station on the Via Francigena road that linked Rome to Canterbury. Later it was ruled by the bishopry of Lausanne and the Blonay family. After the Vaud Revolution in 1798, Vevey lived a period of prosperity and in the 19th century mechanical construction (ateliers mécaniques de Vevey), food (Nestlé - yuck!) and tobacco (Rinsoz & Ormond) industries were built in the area.

The old town is very pretty with it's quaint and colorful buildings and narrow alleys, and the lakeside offers on of the most gorgeously breathtaking (fully south facing) views on the surrounding Alps. It is impossible to admire the landscapes without having a gaping mouth and being amazed!

HAPPY HALLOWEEN!

So, time has come for all you ghouls to worship the Pumpkin God, play spooky tricks on the living, roam the streets like zombies and threaten the good people with your incantation-like "trick or treat" spine-chilling sentence...

The 31st of October marks Samhain (or All Hallow's Eve), the end of the harvest as well as that of the "lighter half" and the beginning of the "darker half". According to Gaelic tradition it is a time during which the borders between the world of the living and realm (otherworld) of the dead, the home of deities and the stronghold of supernatural spirits similar to elves or fairies become thin.

If you are hiding home behind boarded windows and trying to stay away from the monsters that are amongst us, you might want to make a few recipes to uplift your soul and keep you sane, so don't forget to check my "Halloween Food Ideas" Page.

CINNAMON SUGAR DOUGHNUTS - THE DARING BAKERS

October represent the beginning of fall (my favorite time of the year) and is the month of pumpkins, Halloween and doughnuts! Why doughnuts, you'll ask me. Well, because all Daring Bakers around the world have been asked to bake that irresistible old-fashioned goody whicht has made the reputation of chains like Krispy Kreme and Dunkin' Doughnuts.

The October 2010 Daring Bakers challenge was hosted by Lori of "Butter Me Up" who chose to challenge DBers to make doughnuts. She used several sources for her recipes including Alton Brown, Nancy Silverton, Kate Neumann and Epicurious.

It might sound very odd to you, but unlike many Americans or children around the world, when I was a kid I was not a big fan of doughnuts ("Berlin Balls" more exactly). I can't really say why that treat did not particularly appeal to me, but although the flavor of doughnuts didn't repulse me it never made me drool. I tolerated doughnuts...

Thankfully, with age my tastes changed and I grew very fond of that fluffy, "oily" (good ones should not be soaked with fat, they should just be brushed be the delicate fingers of oil that is brought at the right temperature) and sugar coated snack. Thankfully I was able to join the ranks of doughnuts lovers and finally got to understand what all the buzz is about when it comes to eating those tender regressive pastries to surfeited collapse. A guilty pleasure that is so worth the calotrie intake.

Making "Cinnamon Sugar Doughnuts" for this month's challenge was a first for me. Strangely enough I had not tackled the art of doughnut-making until now even if I bake a lot and make breads on a weekly basis. I never got around to baking that speciality from the past as I am a little apprehensive when it comes to using boiling oil because I tend to be afraid of the mess it'll leave in my kitchen (you know, the oil spurting all over your floor, walls and fourniture) and the thick greasy as well as smelly cloud that might enshroud the apartment.

Anyway, considering the fact that I prepared that recipe while cleaning the apartment, blogging and being in a totally rotten/quarrelly mood, I must say that my "Cinnamon Sugar Doughnuts" turned out pretty well. The whole process was quite straight forward, fast, easy and clean. At 10am I started mixing all the ingredients together with my beloved retro red Kitchen Aid and by 1.30am we were already frantically gobbling my freshly fried, warm and divinely smooth doughnuts.

This time I decided not to make many changes to the original recipe. I prepared "Berlin Balls" filled with homemade blackcurrant jam and plain "Cinnamon Sugar Ring Doughnuts" . The Alton Brown recipe produced pillowy doughnuts that melted in the mouth and were just impeccable. The cinnamon sugar (with a hint of cardamom) sublimated both fried cakes in a marvelous manner and the gorgeous tartness of the jam contrasted perfectly with the roundness of the dough.

I wish to thank Lori for having chosen that awesome challenge. Thanks to her I have discovered that it is possible to make the most scrumptious doughnuts at home, effortlessly. I'm definitely going to make more of them babies in the future.

This bread is getting yeastspotted by Susan’s Yeastspotting!

~ Cinnamon Sugar Doughnuts ~
Recipe from Alton Brown.

Yields 20 to 25 doughnuts & 20 to 25 doughnut holes, depending on size.

Equipment required:
A Dutch oven or deep skillet (I prefer using a Dutch oven to reduce splatter).
Deep fry thermometer, candy thermometer or any thermometer that will withstand and measure temperatures of up to 190° C (380° F).
Metal slotted spoon, metal slotted spatula or tongs (do NOT use plastic - it will melt!).
Cookie sheets or a wire rack lined with paper towels to allow doughnuts to drain.
Electric hand mixer or stand mixer, or a bowl and a spoon if you are able to utilize a lot of elbow grease.
Doughnut or biscuit cutters or you can use a glass and a piping tip for the center.
Pastry bag (filled doughnut) or a squeeze bottle with a good tip that will poke a hole in your doughnuts.

Preparation time:
Hands on prep time - 25 minutes
Rising time - 1.5 hours total
Cooking time - 12 minutes

Ingredients for the "Dough":
1 1/2 Cup (360ml) Milk
1/3 Cup (70g/2.5oz) Unsalted butter
4 1/2 Tsps (2Pkgs./14g/0.5oz) Active Dry Yeast
1/3 Cup (80ml) Warm Water (95°F to 105°F / 35°C to 41° C)
2 Large eggs, beaten
1/4 Cup (60g/20z) White Granulated Sugar
1 1/2 Tsp (9g/1/3oz) Sea salt
1 Tsp (86g/1/4oz) Grated nutmeg
4 2/3 Cups (650g/230z) All Purpose Flour + extra if the dou gh is to wet & for dusting surface Peanut oil, you need 3 inches of oil in the pan (can substitute any flavorless oil used for frying) Ingredients for the "Cinnamon Sugar":
450g (1 pound) White granulated sugar
2 Tbs Ground cinnamon
1 Tbs Ground cardamom

Method:
1. Place the milk in a medium saucepan and heat over medium heat just until warm enough to melt the shortening. (It should not be warmer than 50° C/120° F otherwise you'll kill the yeast! Make sure the shortening is melted so that it incorporates well into the batter.).
2. Place the shortening in a bowl and pour warmed milk over. Set aside.
3. In a small bowl, sprinkle the yeast over the warm water and let dissolve for 5 minutes (it should get foamy).
4. After 5 minutes, pour the yeast mixture into the large bowl of a stand mixer and add the milk and shortening mixture, first making sure the milk and shortening mixture has cooled to lukewarm.
5. Add the eggs, sugar, salt, nutmeg, and half of the flour.
6. Using the paddle attachment of your mixer (if you have one), combine the ingredients on low speed until flour is incorporated and then turn the speed up to medium and beat until well combined.
7. Add the remaining flour, combining on low speed at first, and then increase the speed to medium and beat well.
8. Change to the dough hook attachment of the mixer and beat on medium speed until the dough pulls away from the bowl and becomes smooth (not sticky), approximately 3 to 4 minutes (if you do not have a dough hook/stand mixer – knead until the dough is smooth and not sticky).
9. Transfer to a well-oiled bowl, cover, and let rise for 1 hour or until doubled in size.
10. On a well-floured surface, roll out dough to 9mm (3/8-inch) thick. (Make sure the surface really is well-floured otherwise your doughnuts will stick to the counter).
11. Cut out dough using a 65mm (2 1/2-inch) doughnut cutter or pastry ring or drinking glass and using a 22mm (7/8-inch) ring for the center whole.
12. Set on floured baking sheet, cover lightly with a tea towel, and let rise for 30 minutes.
13. Preheat the oil in a deep fryer or Dutch oven to 185° C (365 °F).
14. Gently place the doughnuts into the oil, 3 to 4 at a time. Cook for 1 minute per side or until golden brown (my doughnuts only took about 30 seconds on each side at this temperature).
15. Drain on paper towels and toss in cinnamon sugar. Let cool.

Filling Directions (only for doughnut balls):
Once you have coated your doughnut balls with cinnamon sugar and let them cool, fit a pastry bag with a plain doughnut tip (or a 1/4-inch (6 mm) tip) and fill with the preserves (you can also use a squeeze bottle). Poke the tip three-fourths of the way into the "Berlin Balls" and squeeze in the preserves, pulling the tip out slightly as you squeeze to fill them as much as possible.

~~~~~~~~~~~~~~~~~~~~~~

Etant donné que je suis en vacance et que je n'ai pas beaucoup de temps pour bloguer, je n'ai malheureusement pas pu faire une traduction française de ce billet et je m'en excuse auprès de tous mes amis lecteurs et blogueurs francophones!

C'est pourquoi je vous suggère de vous rendre sur le blog mentionné ci-desso us. Vous y trouverez cette recette en version française.

Chez Isa de "Les Gourmandises d'Isa" (Canada)
Chez Vibi de "La Casserole Carrée" (Canada)