John Myers
Sweet fried Eggs
The perfect sweet fried eggs recipe with a picture and simple step-by-step instructions.
- 200 g Flour
- 100 g Sugar
- 1 Pck. Vanilla sugar
- 1 pinch Baking powder
- 125 g Butter at room temperature
- 1 Egg
- 200 g Apricot jam
- Protein
- Extra fine sugar
- Sift the flour and baking powder into a bowl. Cut the butter into flakes and add to the flour along with the sugar, vanilla sugar and the egg. First knead everything with the dough hook of the hand mixer to a crumbly mass and then work it with your hands to a smooth dough. Shape into a ball, wrap in foil and put in the refrigerator for 1 hour.
- Preheat the oven to 180 °. Line 2 trays with baking paper.
- Halve the dough. Put one portion back in the fridge and roll out the other about 3 – 4 m thin. If you want larger “eggs” then cut out 6 large oval (or round) shapes. Poke a 3 – 4 cm hole in three of them that are not quite in the middle. Either add the leftover dough to the second dough portion to roll out again or bake it as small biscuits.
- Brush the parts with the hole well with the egg white and not sprinkle too thinly with the sugar. Place with a gap on the baking sheet and bake lightly on the middle rack for approx. 15 minutes. They shouldn’t turn brown, but the sugar should have a crunchy layer. Then take it out of the oven immediately and let it cool down carefully together with the baking paper on a rack. They are very fragile when warm.
- While the 1st portion is in the oven, do the same with the 2nd portion and then bake it immediately afterwards.
- In the meantime, heat the jam gently in a saucepan until it is liquid. (not cook)
- When all the cookies have cooled down and set, coat the part without a hole well with liquid jam, immediately place the part with the hole on it and carefully press it gently with the flat of your hand. Put all the cookies together first and then fill the “holes” with the rest of the jam.
- A quick – in this case Easter – coffee biscuits with a cusp effect through the sugar crust.
- If you want more biscuits from the above-mentioned quantity of ingredients and do not like them as voluminous, you do not have to put these biscuits together, but can also bake them individually and smaller. Then they should be rolled out about 5 mm thick and a small depression for the jam pressed in the middle. This works best with the thumb. The brushing with the egg white and the sprinkling with the sugar remain the same. The baking time too. The only important thing is that they are lightly baked.
- Well then, and happy Easter ………………..
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