Moravian cakes with jam and sprinkles

ingredients

Cesto

500 g semi-coarse flour 3 tbsp granulated sugar 1/2 KL salt 3 dl lukewarm milk 1/2 cube fresh yeast (al. packet of dried yeast) 1 KL granulated sugar 50 g butter

Filling

plum jam

Sandwich

50 g coarse flour 50 g sugar 50 g butter

Sandwich

50 g coarse flour 50 g sugar 50 g butter

h3 class=”title-red-small”>still need

some butter to spread after baking

progress

Traditional sourdough cakes this time with plum jam and sprinkles.

1.

Mix flour with sugar, salt and make a well in the middle.

2.

Pour lukewarm milk into the centre, crumble the yeast and mix with a teaspoon of sugar.

3.

When bubbles form on the surface of the yeast, add the melted (cooled) butter and work into a smooth dough.

4.

Cover the dough and leave in a warm place to rise for about an hour.

5.

Then divide the dough into two parts and roll each into a sheet about 1 cm thick. Using a glass, cut out rounds and layer a spoonful of jam in the centre.

6.

Place the rounds on a baking sheet lined with baking paper and leave to prove for about 30 minutes.

7.

Then make the icing with the flour, butter and sugar, sprinkle the cakes and put them in an oven preheated to 220°C for about 20 minutes.

8.

While still hot, brush the Moravian cakes with melted butter and leave to cool.

9.

Good taste!