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  • Donuts | Smeg US

    Donuts

    Warm the milk to melt the potatoes flakes and allow it to cool down. Mix sugar, egg, oil and yeast already melted into the milk. Add all the flour, salt, vanilla extract and the melted potatoes flakes. Knead the mixture until smoothed and elastic. Cover the dough and let it rise until double. Roll the more...

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  • GLUTEN FREE BLUBERRY MUFFINS | Smeg US

    GLUTEN FREE BLUBERRY MUFFINS

    Preheat the oven to 350°F (175°C). Butter or spray the mini muffin pan. Add the following to the bowl of the Smeg stand mixer equipped with the whisk attachment: almond meal, salt, baking soda, cinnamon and chia seeds. Mix on speed 4 for 10 seconds. In a separate bowl mix together: honey, coconut oil, more...

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  • Nutty apple crumble tart | Smeg US

    NUTTY APPLE CRUMBLE TART

    Wash the fruit and halve the plums, discarding the stones; cut into thick segments. Peel the apples and cut into segments. Combine in a bowl; add the raisins after they have been soaked and all the water squeezed out. Add the sugar, mix and set aside for a few minutes. Meanwhile, prepare the tart base: more...

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  • PISTACHIO AND POMEGRANATE PAVLOVA | Smeg US

    PISTACHIO AND POMEGRANATE PAVLOVA

    Preheat the oven to 250°F (125°C). Add the egg whites and salt to the bowl of the Smeg stand mixer and attach the whisk attachment. Mix on speed 3 then gradually increase the speed to 10 until the egg whites have soft peaks (peaks that bend). Now add the sugar, one spoonful at a time and continue to mix more...

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  • Ricotta cheed mousse with white chocolate and blueberry sauce | Smeg US

    RICOTTA CHEESE MOUSSE WITH WHITE CHOCOLATE AND BLUEBERRY SAUCE

    Chop up the chocolate, boil the milk and pour it over the chopped chocolate. Stir until the chocolate has completely melted. Add the ricotta cheese and mix well.  Pour half of the cream mixture into four cups, cover with the pistachios and then fill each cup with the rest of the cream.  Chill it in the more...

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