John Myers
Contents
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Ingredients
Dough:
- 500 g Flour
- 120 g Sugar
- 2 tsp Cinnamon
- 125 ml Milk lukewarm
- 1 cube Yeast fresh
- 100 g Chopped almonds
- 40 ml Rum
- 250 gr Raisins
- 200 g Marzipan chopped
- 200 g Butter
- 100 g Orange peel chopped
- 200 g Liquid butter
- 200 g Powdered sugar
Instructions
- Let the yeast in the milk rise with a teaspoon of sugar for about 10 minutes. Mix the raisins with the rum.
- Put the flour with the sugar, cinnamon and butter in the food processor. Add the yeast milk and knead everything through.
- Transfer the dough to a bowl and let it rest for 2 hours, covered. Danger !! This dough does not rise that much (this is due to the heavy ingredients)
- Roll out the dough on a little flour into a plate and spread the marzipan cubes on top.
- Now roll up the sheet of dough and cut it into 4 sticks (see photos) Since the dough is a bit sticky, always use some flour.
- Cut the individual strands of dough into 2 x 2 cm pieces and place on a baking sheet lined with baking paper
- The confectionery should bake for 12-14 minutes at 200 ° convection
- Dip the still warm confectionery in the melted butter and toss in powdered sugar.
- Note 1: Cut the marzipan with a little powdered sugar (then it will not stick) Note 2: If you like it less fat, only coat the pastries with butter. Note 3: Let the pastries soak in a tin can for at least 3 days.
- Another tip: Pour the melted butter into a cup so that you can dip the pastry better.
Nutrition
Serving: 100gCalories: 450kcalCarbohydrates: 46.9gProtein: 5.5gFat: 26.1g
