Crumbs from yeast dough
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ingredients
250 ml lukewarm milk 42 g yeast 3 pcs golden eggs 1 pcs egg 200 g granulated sugar 1 packet Vanilla sugar or a few drops of bourbon vanilla essence Dr. Oetker 70 g butter – room temperature 125 ml vegetable oil 200 g plain flour (ideally T650) 400 g semi-coarse flour 1 KL salt
Fillings
200 g poppy seeds 200 g walnuts 250 g soft curd jam
Fillings
200 g poppy seeds 200 g walnuts 250 g soft curd jam
custard
100 g butter (hera) 100 g semi-coarse flour 100 g icing sugar
progress
I got this family recipe from my great-grandmother. We always bake it for parties, weddings and other events. Everyone in the family enjoys it even though I try to make it perfectly every time, I never have a great-grandmother who bakes it the best.
1.
Heat the milk, stir in 2 tbsp sugar and yeast. Let rise for at least 10 minutes.
2.
Place the egg yolks, egg, sugar, butter, vanilla sugar in a bowl and beat until foamy. Sift the flour and salt into a larger bowl. Add the egg mixture and the sourdough starter. Add more oil as needed. Mix well. Let rise for at least 2 hours.
3.
Meanwhile, prepare the fillings. My grandmother and mother taught me 4 fillings. Cottage cheese, jam, poppy seed and walnut.
4.
Macao filling: 200g poppy seeds, 350ml milk, 1tsp sugar. Bring the milk to the boil and steam the poppy seeds and sugar. Make the nut filling in the same way as the poppy seed filling. Let the fillings cool.
5.
Lavender filling: Mix the jam with cinnamon.Curd filling: 250g lump cottage cheese, Lemon zest and juice, 1/2 packet golden cob, 1 egg yolk Mix everything and put in the fridge.
6.
Divide the dough into 3 parts. Roll each part into a dough about 1 cm thick and cut out rounds. Place one filling (except poppy seed) in the centre of each round and top with a round or flower with a hole in the centre. With the poppy seed filling make drumsticks.
7.
Brush each cookie with egg and sprinkle with semolina. (Mix sugar, butter and semi-coarse flour). Bake at 180degrees for 7-10minutes.
