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Weckmann Martin pastries

Weckmann Martin pastries

Ingredients for Weckmann Martin pastries

600 grams Flour
42 g (1 cube) yeast
250 ml Milk, lukewarm
100 grams Butter
2 g Eggs
1st Yolk, for brushing 60 g
Sugar 1 pinch
Salt 1 pinch
Saffron powder 1 Pk
Vanilla sugar (eg with bourbon vanilla)
Raisins and almonds

Weckmann Martin pastries Directions

Touch from the yeast, some warm milk, 1 tablespoon sugar 3 tablespoons flour and a sponge. Rest for those 20 minutes first.

Sift the flour and pour into a bowl. Melt butter and add. Then the dough and the remaining milk, remaining sugar, two eggs, vanilla sugar, a pinch of salt and add the pinch of saffron and knead into a dough. The dough is good, if he triggers from the bowl and no longer sticky. It needed a little milk or flour. Put the dough in a warm place for another 20 Cover and let go.

Now the figures (Weckmänner, geese, pretzels, rings, cones) form. The Weckmänner with egg yolk and decorate with almonds and raisins. Then the final figures for another 10 minutes to rest on the plate. Preheat the oven and bake the pastry at 200 degrees Martin about 15 minutes.


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