Yeast buns with marzipan filling recipe
Yeast Buns with Marzipan Filling recipeThis article was published by: Matthew
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|For the dough:|
|1 cube(s)||yeast, 42g|
|100 ml||lukewarm water|
|250 ml||lukewarm milk|
|For the filling:|
|50 g||raisins, soaked in rum, optional|
|50 g||almond slivers|
|icing sugar, to dust|
|To serve with:|
|vanilla sauce, to serve with|
InstructionsSieve the flour in a bowl, make a well and add the sugar, the crumbled yeast and the lukewarm water. Stir together with some flour. Cover and allow to rise for 15 minutes.
Melt the butter. Stir together the butter, eggs, salt and milk. Add this to the flour mixture and quickly knead until the dough is smooth and pliable. Cover the dough, set aside and allow to rise until doubled in size.
Cut the marzipan in small pieces and knead together with the soaked raisins and the almonds.
Preheat the oven to 175°C.
On a slightly floured surface knead the dough well, then form to a roll. Cut the roll in 12 pieces and form each to a ball. Flatten the balls and spoon 1 teaspoon of the filling in the centre of each, then close the dough over the filling and form balls again.
Melt the butter and grease a casserole dish. Brush each dumpling with the butter all over and place the balls side by side into the casserole dish.
Bake for approximately 25 minutes or until golden brown.
Sprinkle with icing sugar and serve while still hot together with vanilla sauce.
You can also bake the dumplings without a filling or filled with poppy seed or plum butter.
ca. 45 min
Grade of difficulty:
Calories per portion:
Reference: Yeast buns with marzipan filling recipe
Recipe type: xarchivex
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