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Food DDR classic: Do you still know burrs? With this recipe you taste like earlier with grandma

09:25  28 november  2021
09:25  28 november  2021 Source:   berliner-kurier.de

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you are super fluffy and baked in wind parts golden brown - bay! With homemade vanilla sauce tastes the delicious yeast pastry like earlier with grandma. The bays can also be filled as desired. No matter how they like the bays most - with this recipe, the GDR classic succeeds very simple:

  DDR-Klassiker: Kennen Sie noch Buchteln? Mit diesem Rezept schmecken sie wie früher bei Oma © Provided by Berliner Kurier

1. for the dough first broke the yeast, stirring the lukewarm milk smooth and leave everything Rest for 10 minutes.

2. Then add the flour into a bowl, add egg, sugar, margarine and yeast milk and knead all the ingredients to a smooth dough with the dough hooks of the hand mixer.

3. then cover the dough with a kitchen towel and let it rest in the bowl on a warm place for at least 30 minutes.

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Also read: DDR recipe: Do you still know proreclap cake? This cake classic is just delicious!

4. Then knead the dough with the hands, divide into 8 pieces, press flat with the hands. Who likes, the bays can also fill: for a short push the dough balls before baking and putting the filling in. Then enclose it with the dough. A classic filling is plum, some also prefer marzipan, chocolate or fill with one strawberry.

5. A jumping mold (24 cm diameter) with butter pour the dough pieces and let rest for another 20 minutes.

6. In the meantime preheat the oven to 200 degrees (top and bottom heat).

7. Then bake the bays in a preheated oven for about 20 minutes, then remove from the oven, release out of the mold and serve with powdered sugar sprinkled.

Separate the vanilla sauce eggs. Sugar with the yolks with the hand mixer or the food processor beat a few minutes for a few minutes until the volume has doubled. Halve vanilla pods longitudinally and scratch out the mark. Boil cream with the scratched vanillaes and the vanillaemark in a saucepan. Pour the hot cream on the egg yolk sugar mass, pour back into the pot and stir in low heat until the sauce is creamy. Lastly, the vanilla sauce pass through a fine sieve and serve either cooling points or warm with the bays.

bays are a typical court from the Bohemian cuisine, which also found entrance to the Saxon, Swabian, Bavarian, Silesian and Austrian cuisine.

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usr: 1
This is interesting!