John Myers
Contents
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Ingredients
Also:
- 1 pinch Salt
- 125 g Milk, lukewarm
- 15 g Dry yeast
- 250 g Wheat flour, type 405
- 2 Egg yolk, size S
- 50 g Butter, soft
- Flour for the work surface
- 1 liter Frying oil
For the filling:
- 80 g Jam, apricots, strawberries or plums
- 1 tbsp Lime juice
To sprinkle:
- 80 g Sugar, fine, white
- 1 tsp Cinnamon powder
Instructions
- Dissolve the sugar, salt and egg yolk in the milk, then mix in the yeast. Let it activate for about 5 to 10 minutes. Then knead with the flour and butter to form a smooth, supple dough. Cover and let rise to double size.
- Roll out the dough to a thickness of 2 cm and cut out cookies approx. 6 cm in diameter. Makes about 12 pieces. Place on a fresh, floured tea towel and let rise for 20 minutes. Mix the ingredients for the filling and for sprinkling homogeneously.
- Fill a large pan 1 cm high with the frying oil and heat it to 190 degrees. It's hot enough when small bubbles appear on a wooden spoon handle that you dip into the frying oil. Bake the first portion over medium heat until golden brown on both sides. Remove from the oil with a slotted spoon and allow to drain. Restore the oil level by adding deep-frying oil. Continue like this until all of the pancakes are fried.
- Put some of the filling in the middle of the pancakes with the help of a piping nozzle, roll them in the sugar-cinnamon mixture and consume while warm.
