Sweets that delight

Ingredients for 5 servings:

• 500 g flour
• 1 ½ packets of dry yeast
• 1 pinch of salt
• 300 ml whole milk
• 60 g butter, soft
• 2 eggs, size L
• 100 g sugar
• 750 g clarified butter
• powdered sugar
• 500 g strawberries, frozen
• 50 ml strawberry syrup
• 400 ml cream
• 200 ml whole milk
• 4 egg yolks, size L
• 100 g powdered sugar
• 50 g sugar
• 1 tonka bean(s)
• 1 tsp vanilla pod(s), grated
• 1 tsp vanilla paste

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours 55 minutes

from the show “The Perfect Dinner” on VOX from 18.03.2025

For the strawberry sauce, thaw the frozen strawberries. Mix the strawberries with the strawberry syrup and puree. Strain through a fine sieve to remove the strawberry seeds. For the ice cream, beat the egg yolks with the sugar and powdered sugar until frothy. Add the cream and milk to the egg yolk mixture. Finely grate the tonka bean and add it along with the grated vanilla pod and vanilla paste, and mix everything well. Pour the mixture into an ice cream maker and let it freeze. For the Auszognen, heat the milk to lukewarm, add the dried yeast and a pinch of sugar, and mix with a whisk. Let it rise for five minutes. Put the flour in a bowl, add the yeast mixture, butter, eggs, sugar, and salt. Knead everything into a smooth dough. Form the dough into a ball on a floured surface, place it in a floured bowl, cover, and let it rise in a warm place for about two hours. Roll out on a floured surface and cut out circles with a diameter of approximately 9-10 cm. Heat the clarified butter in a saucepan to 170 degrees Celsius. Stretch the dough circles from the inside out, making them thin on the inside and thicker on the outside. Place them in the hot clarified butter and fry, turning occasionally, until golden brown. Drain on kitchen paper and dust with powdered sugar. Arrange the Auszognen, vanilla tonka bean ice cream, and strawberry sauce on plates. Monika prepared this recipe as a dessert on the show “The Perfect Dinner” – Day 2 in Ingolstadt on Tuesday, March 18, 2025.