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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
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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