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The original recipe with guaranteed success is for 750 g. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.
One ring-shaped cake mould (holding approx. 2 l), greased and floured
How it's done
Mix the flour, salt, sugar and yeast in a bowl. Add the butter, milk & water and egg, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 2 hrs. until doubled in size.
Divide the dough into approx. 20 evenly-sized pieces, roll out. Place 1 mini chocolate Easter egg on top of each one, shape into balls, transfer to the prepared mould, leave to rise for approx. 30 mins. Combine the milk, butter and Ovomaltine powder, pour over the dough balls, place the mould onto a baking tray.
Approx. 30 mins. in the lower half of an oven preheated to 200°C. Remove from the oven, allow to cool slightly, tip the cake onto a cooling rack and leave to cool completely or serve slightly warm.
|Note:||Use a bar of chocolate broken into pieces instead of mini chocolate Easter eggs.|
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