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French Muffins with Cognac Sauce

Fat BertaFat Berta
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French Muffins with Cognac Sauce
12/09/2015
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Preparation35 min.
Cooking30 min.
Тotal65 min.
Servings16

Ingredients

  • for the dough
  • flour - 1 cup (250 g)
  • yeast - 1 2/3 tbsp (25 g)
  • salt - 1 pinch
  • sugar - 2 tbsp
  • eggs - 4
  • butter - 2/5 cup (100 g)
  • raisins - 2/5 cup (100 g)
  • for the syrup
  • water - 4 1/5 cups (1 L)
  • sugar - 2 cups (500 g)
  • rum - 1 1/5 cups (300 ml)
  • for the sauce
  • sugar - 1 cup (250 g)
  • eggs - 4
  • milk - 1 1/5 cups (300 ml)
  • water - 2/3 cup (150 ml)
  • condensed milk - 3 1/3 tbsp (50 ml), sweetened
  • cognac - 2/5 cup (100 ml)
measures

How to cook

Mix 4 tbsp of flour with the yeast, sugar and a little warm water, then leave the mixture to bubble. Add the remaining flour, salt, eggs, melted butter and raisins. Knead a dough and divide it into small parts, put them in muffin cups, filling them up to 1/3 of their volume. Leave them in a warm area for 20 min.

Bake 20 min. at 392°F (200 °C), take them out of the cups and let them cool.

Prepare a syrup by boiling the sugar with the water, leave it boiling on low heat until it thickens a bit. Dip each muffin in the hot syrup with a slotted spoon and leave it submerged entirely for several seconds. Leave each muffin on a cooking grid to drain.

Dip the cold muffins in rum, take them out and leave them to drain. Prepare a sauce by mixing the eggs with the sugar, add the milk, condensed milk and warm water.

Heat the mixture, without letting it boil, on low heat for 10 min., stirring nonstop. Pour the cognac into the cooled sauce and serve the muffins with it.

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