20
Klaaskoeken (flemish style sweet bread figures)
- 1 kg flower
- 0,4 l. dough fluid (half milk, half water)
- 70 gr yeast
- 3 eggs
- 150 gr sugar
- 130 gr fatty substance
- 15 gr salt
- 1/3 coffee spoon cinnamon
Method :
1) Knead the dough.
2) Finishing off the dough : pre-rising of 15 min.
3) Making klaaskoeken :
- roll out the dough with a rolling pin until 1,5 cm thick
- cut out the figures with metal shapes
- lay on baking tray with baking sheet
- smear in with a beaten egg
4) Let the klaaskoeken rise.
5) After half-rising, smear in with a beaten egg for the 2
nd
time.
6) Second rise (warm : approximately 30°).
7) Bake in a oven on 210°, approximately 12 min.
8) Open the steam vent(s) the last 2 min.
Chocolate sprinkles bread
- 1 kg flour
- 0,5 l. water
- 15 gr salt
- 50 gr yeast
- 90 gr granulated sugar
- 350 gr chocolate sprinkles
Method :
1) Knead the dough as with all bread doughs. Beware : you can only add the
sprinkles if the dough is well kneaded. Shortly knead in the chocolate sprinkles.
(Reason : the chocolatesprinkles would otherwise get damaged).
2) Normal finishing dough process.
3) Bake the breads on baking trays or tins.
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