Gastroback 42443 - Sweet Sensation

EN
56
SWEET SENSATION
• 400gwheatour
• 240 ml low-fat milk
• 7 g powdered/dried yeast
• 60-80gnecastersugar
• 8 g vanilla sugar (1 pack)
• 2teaspoonscoriander,nelyground
• 1/2teaspoonclove,nelyground
• 1 pinch of salt
• Some icing sugar for decoration
• 1smallapple,peeledandwithoutseeds,cutsomettingtriangles(max.1/2cmthick)
• 1 small banana, peeled, cut lengthwise in 3 stripes, cut triangles from the central stripe
• 4 -10 cherries, halved, without stones
• 2barsofdarkchocolate,brokentottingpieces
• 50 -100 g marzipan
• 50 -100 g nougat or your favourite nut butter
INGREDIENTS FOR THE DOUGH:
INGREDIENTS FOR THE FILLING:
PREPARATION:
1.Mixour,yeast,sugar,coriander,salt,andclovepowder.
2. Add the milk and knead a heavy dough.
3. Leave the dough rise for approx. 40 minutes at 30 - 35 °C. Thereafter, kneed the dough again and let the dough rise again for
approx. 40 minutes at 30 - 35 °C.
4.Shortlykneedthedoughforgettingoutlargebubbles.Thenbuildballsofapprox.4-5cminsize.Onasmoothouredsurface,roll
out the balls to thin discs.
5.Placeaportionofonetypeoflling(e.g.anapplesliceorasmallheapofnutbutter)ononehalfofeachdoughdisc.Usually,there
shouldbeonlyonetypeofllingineachcookie,butthereisnorestrictiontotryinganycombinationyoulike.
6.Foldtheemptyhalfofthedoughdiscontothellingandthoroughlyclosethedoughsleeve.Thellingmustbecoveredindough
completely. Knead the dough sleeve to the correct triangle shape.
7. Bake the dough triangles until they get a golden colour (2 - 4 minutes).
8. Leave the cookies cool down on a cake rack. Spread some icing sugar on each cookie. Alternatively coat with icing.
TIP - You may use anything that may taste well, when combined with a sweet yeast cake (e.g. pineapple, apricot, berries,
Vanilla custard, jam). Just give it a try.
TIP - The optimum amount of filling depends on the thickness of the dough discs. Do not make too large dough discs. They
must fit easily into the wells of the lower heating plate and leave some free space for the dough to rise during baking.