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This enticing dessert, humorously named for its irresistible taste, features a creamy filling wrapped in soft, sweet dough, making it an absolute treat that melts in your mouth. Known as the “Uranium” dessert due to its rich and indulgent qualities, these treats are perfect for impressing guests or indulging in a decadent snack. Here’s how to make them, from the creamy filling to the fluffy dough.

Full Recipe:

Ingredients:

For the Cream Filling:

1 egg

3 tablespoons of sugar
3 tablespoons of cornstarch
300 g milk

For the Dough:

200 g warm milk
3 tablespoons of sugar

1 teaspoon dry yeast
Lemon peel (zest of 1 lemon)
3 tablespoons of warm butter

1 egg
1/2 teaspoon salt
1/2 teaspoon vanilla extract

300 g flour (sifted)
Chocolate chips (optional)

For the Topping:

1 egg yolk
A little milk
Almond blossoms (optional)

Instructions:

1. Make the Cream Filling:

In a medium saucepan, combine the sugar and cornstarch. Gradually whisk in the milk, ensuring there are no lumps.
Crack the egg into the mixture and whisk until fully incorporated.

Place the saucepan over medium heat. Cook the mixture, stirring constantly, until it thickens and just begins to bubble. Remove from heat and let it cool. Cover the surface with plastic wrap to prevent a skin from forming.

2. Prepare the Dough:

In a small bowl, dissolve the yeast and one tablespoon of sugar in warm milk. Let it sit for 5-10 minutes until frothy.

In a large mixing bowl, combine the frothy yeast mixture with the remaining sugar, salt, lemon zest, warm butter, vanilla extract, and the egg. Mix well.
Gradually add the sifted flour, mixing until a soft dough forms. If using, fold in chocolate chips at this stage.
Knead the dough on a lightly floured surface until smooth and elastic, about 10 minutes.

Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place until doubled in size, about 1 hour.

3. Assemble the Desserts:

Once the dough has risen, punch it down and turn it out onto a floured surface. Roll out to about 1/2-inch thickness.

Cut out rounds using a cookie cutter or glass.
Place a small spoonful of the cream filling in the center of each round. Fold the dough over the filling and seal the edges, forming a half-moon shape.
Place the filled dough pieces on a baking sheet lined with parchment paper.

4. Prepare the Topping:

In a small bowl, mix the egg yolk with a little milk. Brush this mixture over the tops of the dough.
If desired, sprinkle almond blossoms over the top for added texture and flavor.

5. Bake:

Preheat the oven to 375°F (190°C).
Bake the pastries for 15-20 minutes, or until they are golden brown.

6. Serve:

Allow the pastries to cool slightly on a wire rack before serving. Enjoy them warm for the best flavor and texture.

Tips:

Ensure all ingredients, especially butter and eggs, are at room temperature to achieve the best dough texture.

The cream filling can be flavored with vanilla or almond extract for an enhanced flavor.
Keep an eye on the pastries as they bake to prevent over-browning.

Frequently Asked Questions: “Uranium” Dessert Recipe

1. Can I use a different type of milk in the cream filling and dough?

Yes, you can substitute cow’s milk with almond milk, soy milk, or oat milk if you prefer a dairy-free option. Keep in mind that the flavor and texture might slightly vary.

2. What can I use instead of cornstarch in the cream filling?

If you don’t have cornstarch, you can use an equal amount of all-purpose flour as a thickener for the cream filling. Just ensure it’s cooked long enough to eliminate any raw flour taste.

3. Can I make the dough ahead of time?

Absolutely! You can prepare the dough, cover it tightly, and refrigerate it overnight. Allow it to come back to room temperature and rise before filling and baking.

4. How do I prevent the filling from leaking out during baking?

Make sure to seal the edges of the dough securely after placing the filling. You can crimp the edges with a fork for extra security. Also, avoid overfilling the pastries.

5. Can I freeze these desserts?

Yes, you can freeze the assembled, unbaked pastries. Place them on a baking sheet to freeze individually, then transfer to a freezer-safe bag or container. Bake from frozen, adding a few extra minutes to the original baking time.

6. Is there a gluten-free version of this recipe?

To make this recipe gluten-free, substitute the all-purpose flour with a gluten-free flour blend designed for baking. Make sure all other ingredients, such as cornstarch, are certified gluten-free.

7. How long can I store the baked desserts?

These desserts can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days. Reheat in the oven or microwave before serving to restore the pastry’s crispness.

8. What are some variations I can try with this recipe?

For variations, you can try different fillings such as fruit preserves, chocolate, or nutella instead of the cream filling. You can also flavor the dough with orange zest instead of lemon, or add spices like nutmeg or cardamom to the dough for a different flavor profile.

9. Can I bake these in a convection oven?

Yes, you can bake these in a convection oven. Generally, you should reduce the baking temperature by 25 degrees Fahrenheit and check the pastries a few minutes earlier as convection ovens cook faster.

10. Can I add nuts or fruits to the cream filling? – Yes, adding small pieces of nuts or finely chopped fruits like strawberries or bananas can enhance the filling’s flavor and texture. Just ensure any added ingredients are small enough not to disrupt the sealing of the dough.

Conclusion

These “Uranium” desserts are sure to become a favorite for their delightful texture and decadent taste. Whether for a special occasion or a regular treat, they’re a wonderful addition to any baker’s repertoire.

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