Ingredients
# For the dough:
350 g flour
200 ml milk
50 g butter
50 g sugar
3 yolks
yeast - dry or fresh
pinch of salt
50 g finely chopped almonds
# For garnish:
100 g raisins
100 g melted butter
100 g grated almonds
5 tbsp brandy
5 tbsp caster sugar
250 g peach jam
Method
Products dough should be at room temperature. Milk (lukewarm) is mixed with yeast, sprinkle with flour, cover and leave for 15 minutes to rise. Add the sugar, egg yolks, macerate butter, salt and chopped almonds and mix the dough. Blended into a smooth dough and cover for 30 minutes with a towel to rise. Raisins soaked in brandy. The risen dough is mixed again and rolled onto surface dusted with flour crust with a thickness of 3 cm. With a cup or round cutter cut cookies - about 20 are arranged in thoroughly greased with butter tray and smeared with melted butter. Sprinkle with powdered sugar and grated almonds and stacked on top drained raisins. With cognac remained by soaking raisins, stir apricot jam. This mixture is spread over cookies. Rise for another 15 minutes, then bake in preheated oven to 200 C. Serve warm, sprinkled as once again with powdered sugar.
Containers:
Difficulty
Difficult
Tested
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Comments
pictures there? Tasty seems. A jam can it be replaced by another?
I decided to do them soon and will definitely add photos. And as jam, why not ... I've done it twice, but with apricot jam.
Bravo, Benny! And I will try them if they become successful, takes a picture.