Yonderian pastry: Difference between revisions
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===Donnebourger=== | ===Donnebourger=== | ||
The Donnebourg-style pastry is a circular pastry directly descended from the sweet rolls that preceded modern Yonderian pastries. It consists of a rolled sheet of yeast-leavened dough onto which a cinnamom and sugar mixture is sprinkled over a thin coat of butter. The dough is | The Donnebourg-style pastry is a circular pastry directly descended from the sweet rolls that preceded modern Yonderian pastries. It consists of a rolled sheet of yeast-leavened dough onto which a cinnamom and sugar mixture is sprinkled over a thin coat of butter. The dough is then rolled, cut into individual portions and baked or deep fried. Its main ingredients are flour, cinnamon, sugar and butter, which provide a robust and sweet flavour. Donnebourgers come in various sizes ranging from five centimeters across to upwards of twenty centimeters. Also sometimes referred to as ''escargots'', "snails". | ||
===Gabionesc=== | ===Gabionesc=== |