21
Raisin balls
- 1 kg flour
- 0,5 l. dough fluid (half milk, half water)
- 50 gr yeast
- 1 egg
- 100 gr sugar
- 150 gr fatty substance
- 15 gr salt
- 310 gr raisins
Method :
1) Kneading the dough (note : at the end of the kneading time, shortly knead in the
raisins. Reason : the raisins would otherwise get damaged).
2) Finishing off the dough :
- pre-rising of 15 min.
- push and fold the dough
3) Making raisin balls :
- weigh out the dough parts of 450 gr and round them
- 2
nd
pre-rising of 15 min.
- divide the dough parts in 8 equal parts
- lay the dough parts, with the fold downwards, on a baking tray with baking
sheet
- smear in a first time with a beaten egg
4) Let the raisin balls rise.
5) After half-rising smear in a 2
nd
time with a beaten egg.
6) Continue with second rise.
7) Bake in the oven on 210°, approximately 12 min.
8) Open the steam vent(s) the last 2 min.
Frangipane Filling
- 250 gr butter
- 500 gr broyage (half almond and half sugar)
- 4 eggs
- 75 gr flower
Method :
1) Make the butter soft.
2) Add half of the broyage.
3) Add 4 eieren and beat them while mixing.
4) Mix the other half of the broyage.
5) Mix the flower carefully.
To Next Page
Loading...