French Chinois

Ingredients for 1 servings:

• 500 g flour, 550
• 60 g sugar
• 100 g butter
• 1 egg(s)
• 200 ml milk
• 1 pinch of salt
• 21 g yeast, fresh
• 100 ml cream
• 250 ml milk
• 3 tbsp vanilla sugar
• 3 tbsp sugar
• 40 g cornstarch
• 1 handful of raisins
• 100 g powdered sugar
• 1 tbsp water

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Yeast cake with filling

The dough: Knead all the dough ingredients into a yeast dough, let it rest for 40 minutes, and then roll it out into a rectangle. The cream: Mix all the ingredients well in a glass bowl until no lumps remain. Place the bowl in the microwave at 600W for 3 minutes, remove it, stir, then return it to the microwave for another 3 minutes and mix well again. Let the cream cool completely. Now preheat the oven to 180°C. Spread the cream on the dough and roll it up. There are two ways to make it: a true Chinois, i.e. a snail cake: cut the roll into 3 cm wide strips and place them in a greased springform pan or cake ring, let it rise until the oven reaches 180°C, and bake for 45 minutes on the middle rack. Or you can make small breakfast pastries, like those found on breakfast buffets in Egypt or Turkey; you can find these little delicacies next to croissants in French bakeries. Roll the roll slightly narrower, so the diameter is about 5 cm. Cut this roll into 1.5 cm wide swirls. Divide between two baking sheets and carefully shape into rounds again, leaving some space between them. Preheat the oven to 180°C and bake the swirls for 15 minutes. Each swirl should be golden brown. Let the pastries cool and, while still warm, spread a thin layer of icing on top.