Bun with jam and coconut from England recipe
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Ingredients
Number of servings: n/a Dough: 225 g contains salt It should not contain salt 225 g of icing sugar 4 pcs. Eggs Preferably size L 225 g of plain flour baking powder milk semi-skimmed A little 1 teaspoon vanilla extract Marmalade 250 g blackberries or raspberries 125 g of icing sugar 1/2 lemon Sprinkle 75 g of grated coconut
Procedure for the recipe
1 Grease and line a 30×20 cm tin. Preheat the oven to 180 degrees. Mix the semolina sugar with the semolina sugar (must be at room temperature) with an electric mixer. Beat in the eggs one at a time and make sure they are well combined before beating in the next egg. Then add the flour and baking powder, milk, vanilla extract and mix again. Pour the batter into the baking tin and bake for 45 minutes (baking times may vary, so test with a skewer). Mash the blackberries or raspberries with a fork in a small saucepan with the semolina sugar. Add the squeezed lemon juice and bring to the boil. Reduce the heat and cook for 20 minutes, stirring occasionally. 3 Allow the muffins to cool for 5-10 minutes and brush them with the slightly cooled jam, including, of course, the sides.
