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Filled yeast buns

Contents: 500 g Powder mix

SERVING SUGGESTION

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Filled yeast buns

Add:
Sourdough – 4 spoons lukewarm milk (water), 1 spoon wholemeal flour, 30 g fresh or 10 g dried yeast, a pinch of sugar, leave to rise for 10 minutes Dough - 50 g soft margarine, 1 egg yolk, 225 ml milk or 200 ml water

Instructions:

Dough: Add margarine, the egg yolk, milk or water and the sourdough to the powder mix and work up smooth non-sticky dough. Leave in a warm place to rise for about 15 minutes, work up again. Dust the dough with flour; cover it with a dish cloth and leave to rise for 30-60 minutes depending on the temperature.

Filled yeast buns: Roll out the dough until it is 1 cm high. Cut it into squares and place the filling into the middle of each square. Press the edges of the dough to each other and place each bun with the joint facing downwards onto a greased baking tray. Brush the top and sides of each bun with oil; leave to rise for 10 minutes and then bake according to the table.

Roll: Roll out the dough and divide it into two halves. Spread the filling into each half and roll them up. Pierce both rolls and place them on a greased baking tray. Leave to rise for 10 minutes; brush them with oil and bake according to the table.

Plaited Christmas cake: Add 50 g soft margarine, 225 ml lukewarm milk, 2 egg yokes, lemon rind, grated nutmeg, minced almonds and sourdough made out of 50 g yeast to the powder mix. Prepare the dough following the instructions but leave it to rise for about 2 hours. Plait a Christmas cake and leave to rise for about another 1.5 hours. Spread the plaited Christmas cake with whisked egg and place it into an oven already well heated to (200°C) and then bake for about another 45-60 minutes at 150°.

Baking instructions:

Ingredients:

Wheat flour, sugar, malt powder, E412

Manufactured by:

MADAMI s.r.o., Czech Republic, European Union

Storage:

Store in a dry and cool place.