White bread pralines with sweet filling

Ingredients for 1 servings:

• 300 g wheat flour, fine (e.g. type 405)
• 20 g yeast
• 120 ml water, lukewarm
• 50 ml milk
• 40 g margarine
• 50 g sugar
• e.g. Nutella or other hazelnut spread
• e.g. jam or jelly
• Paper cups

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 2 hours 25 minutes

great party snacks

Dissolve the yeast in lukewarm water. Mix the flour and sugar together with the yeast-water mixture, milk, and margarine to form a dough. Knead until the dough pulls away from the sides of the bowl. Lightly dust the dough with flour and knead thoroughly by hand on the countertop. Return the dough to the bowl, cover, and let rise in the refrigerator for at least 30 minutes. Remove from the refrigerator; the dough should have increased in size. Knead thoroughly again and let rise for another 30 minutes at room temperature. Line a muffin tin (I used one for 8 large muffins, about 8 cm in diameter) with paper baking cups or prepare the cups on a baking sheet. Knead the dough again and then shape it into a log about 6 cm in diameter. Cut this into 8 pieces and place one piece of dough into each baking cup. Use a floured finger to make a deep indentation in each piece of dough and fill it with chocolate cream or jam. You can also use jelly for the filling, but this will “glaze” the pastries more. Let the baking sheet rest for at least 20 minutes. Preheat the oven to 150°C (top/bottom heat) and bake the pastries for about 35-40 minutes.