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Betty Bossi Koch-Center
One ovenproof dish (holding approx. 2 l), greased
How it's done
Mix the flour, salt, sugar and yeast in a bowl. Combine the butter with all the other ingredients up to and including the egg, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 2 hrs. until doubled in size.
Bring the milk and vanilla sugar to the boil, set aside.
Divide the dough into 16 equal pieces, shape into balls, flatten into circles (each approx. 8 cm in diameter). Place 1 chocolate Easter egg in the centre of each circle, fold the edges of the dough over the chocolate, shape into balls once more, place seam-side down in the prepared oven dish, pour the sauce over the top.
Approx. 30 mins. in the lower half of an oven preheated to 200°C. Remove from the oven, serve warm.
|Serve with:||Vanilla custard and stewed rhubarb. For the stewed rhubarb, place 200 g of rhubarb, cut in approx. 1 cm chunks, in a pan along with 2 tbsp of sugar, 1 tbsp of water and 1 tbsp of lemon juice, cover and simmer gently over a low heat for approx. 2 mins.|
|Shelf life:||These sweet buns taste best fresh.|
|Tip:||Tip: Instead of a chocolate Easter egg, place 2 pieces of chocolate (each approx. 5 g) or one chocolate ball (approx. 10 g) in the dough balls.|
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