Chrysanthemums with peach and rhubarb jam

Delicious Chrysanthemums Recipe with Peach and Rhubarb Jam

Preparation time: 30 minutes
Proofing time: 1 hour
Baking time: 20-25 minutes
Total time: 1 hour and 55 minutes
Number of servings: 12 chrysanthemums

Chrysanthemums with peach and rhubarb jam are a dessert that not only delights the taste buds but also the eyes, due to their beautiful shape. These delicious treats are perfect to serve on a special occasion or simply to indulge in an afternoon.

Ingredients:
- 600 g flour
- 25 g fresh yeast or 7 g dry yeast
- 2 eggs
- 100 g sugar
- 50 ml oil
- 250 ml warm milk
- a pinch of salt
- grated zest of one orange
- grated zest of one lemon
- rum essence (optional)
- vanilla essence
- 1 egg for brushing
- peach jam (or any other preferred jam)
- rhubarb jam (optional, for a more sophisticated taste)

Instructions:
1. Activating the yeast: Start by mixing the yeast (if using fresh yeast) with a teaspoon of sugar and 50 ml of warm milk. Let the mixture sit for 10-15 minutes until it becomes frothy. This is an important step to ensure that the yeast will activate the dough.

2. Preparing the dough: Sift the flour into a large bowl. In the center of the flour, make a well and add the yeast mixture, beaten eggs, the remaining sugar, grated lemon and orange zest, and the essences of rum and vanilla. Mix the ingredients well.

3. Adding the milk: Gradually pour in the warm milk and add a pinch of salt. Start kneading the dough. Add the warm oil in stages, continuing to knead until the dough is smooth and no longer sticks to your hands. If necessary, you can add a little extra flour, but be careful not to overdo it.

4. Proofing the dough: Cover the dough with a clean towel and let it rise in a warm place for about an hour, or until it doubles in size.

5. Shaping the chrysanthemums: Once the dough has risen, divide it into equal balls (about 12). Let them rest for 5 minutes on an oiled work surface. Flatten each ball and add a teaspoon of peach or rhubarb jam in the center. Pinch the edges of the dough to form a "pouch".

6. Arranging on the tray: Place the pouches on a baking tray lined with parchment paper, flattening them slightly with your hand. Use an oiled knife (or a pizza cutter) to cut rays around the edge of each chrysanthemum, then gently twist them in the opposite direction to create the flower effect.

7. Second proofing: Let the chrysanthemums rise for another 10 minutes. Meanwhile, preheat the oven to 180 degrees Celsius.

8. Baking: Brush the chrysanthemums with the beaten egg to give them a beautiful golden color when baked. Bake for 20-25 minutes, or until they are golden and fluffy.

9. Serving: Let them cool on a wire rack. These chrysanthemums are delicious served warm or at room temperature. You can sprinkle them with powdered sugar for an extra touch of elegance.

Useful tips:
- You can experiment with different jams, such as cherry or raspberry jam, to vary the flavor.
- Make sure the ingredients are at room temperature when preparing, as this helps activate the yeast better.
- If you prefer a fluffier dough, you can add 50 g of yogurt to the mixture.

These chrysanthemums with peach and rhubarb jam are certainly a dessert that will bring joy and delight to your table. Enjoy!