Ingredients
Dough
4 glasses of flour
8 tablespoons of sugar
1 pinch of salt
3 eggs
50 g yeast
¾ stick of butter
100g thick cream
¾ glass milk
for brushing the dough: 1 egg, 1 tablespoon milk
200 g Lauretta peach filling 35%
almond flakes for sprinkling
Our products
Preparation
- Beat the eggs with sugar and a pinch of salt. Melt the butter. Mash the yeast with the cream and a little sugar. Heat up the milk, but do not boil.
- Sieve the flour and add the beaten eggs, yeast and cream, cooled butter and warm milk. Knead until smooth (about 10-15 minutes). Let it stand for at least an hour to 2 hours. You can also leave it in a cool place overnight.
- Roll out the dough into a rectangle about 1 cm thick. Spread the Lauretta peach filling 35% on it, leaving about a 3 cm space without filling on the two longer sides of the rectangle.
- Brush the free space with egg white. Form the dough into a roll. Cut the roll into 2 cm pieces. Put them on a baking tray, slightly flattening.
- Mix the egg yolk with milk. Brush it on the buns and sprinkle with almond flakes.
- Bake for 25 minutes at 170 degrees.
