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Cream mastellen (Flemish donut)
- 1 kg flower
- 0,5 l. dough fluid (half milk, half water)
- 50 gr yeast
- 1 egg
- 100 gr sugar
- 150 gr fatty substance
- 15 gr salt
Method :
1) Knead the doug.
2) Pre-rising of 15 min.
3) Push and fold the dough.
4) Making cream mastellen :
- weigh out dough parts of 400 gr en round them
- 2
nd
pre-rising of 15 min.
- divide the dough parts in 8 equal parts
- round the dough parts and lay them, with the fold downwards, on a baking
tray with baking sheet
- let the cream mastellen rest for 15 min.
- with a tampon (cloth with flower in it) push in the middle a pit to the
bottom
- after 5 min. repeat this last process
- fill up the resulting holes with confectioner’s cream
- smear in a first time with a beaten egg
5) Let the mastellen rise.
6) After half-rising, smear in a second time with a beaten egg.
7) Continue second rising.
8) Bake in the oven on 210°, approximately 10 min.
9) Open the steam vent(s) the last 2 min.
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