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INGREDIENTS FOR THE DOUGH:
• 4 00 g wheat flour
• 240 ml low-fat milk
• 7 g powdered/dried yeast
• 6 0 - 80 g fine caster sugar
• 8 g vanilla sugar (1 pack)
INGREDIENTS FOR THE FILLING:
• 1 small apple, peeled and without seeds, cut some fitting 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 fitting pieces
• 50 -100 g marzipan
• 50 -100 g nougat or your favourite nut butter
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.
PREPARATION:
1. M ix flour, 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. S hortly kneed the dough for getting out large bubbles. Then build balls of approx. 4 - 5 cm in size. On a smooth floured surface, roll
out the balls to thin discs.
5. P lace a portion of one type of filling (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 filling in each cookie, but there is no restriction to trying any combination you like.
6. F old the empty half of the dough disc onto the filling and thoroughly close the dough sleeve. The filling 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 -
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.
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SWEET SENSATION
• 2 teaspoons coriander, finely ground
• 1 /2 teaspoon clove, finely ground
• 1 pinch of salt
• Some icing sugar for decoration