Advocaat pockets and crackers with cherry filling

Name: Advocaat pockets and crackers with cherry filling
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 1
Ingredients: 500 g Flour; 1 cube (42 g) fresh yeast; 1/8 l Milk; 75 g Sugar; 100 g Butter or margarine; 2 Eggs weight cl. 3); 1 pinch Salt; 7-10 Tbsp Mhel; 1 glass (360 ml) pitted sour cherries; 10 g Cornstarch; 1 TABLESPOON Sugar; 7-10 Tbsp peel of 1/2 untreated lemon; 30 g chopped almonds; 100 g Icing sugar; 7-8 TABLESPOONS Egg liqueur; 1.5 kg white vegetable fat for frying; 7-10 Tbsp Flour; 1 Protein for spreading; 2 tablespoons (20 g) env. perles de sucre

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 1

500 g Flour
1 cube (42 g) fresh yeast
1/8 l Milk
75 g Sugar
100 g Butter or margarine
2 Eggs weight cl. 3)
1 pinch Salt
7-10 Tbsp Mhel
1 glass (360 ml) pitted sour cherries
10 g Cornstarch
1 TABLESPOON Sugar
7-10 Tbsp peel of 1/2 untreated lemon
30 g chopped almonds
100 g Icing sugar
7-8 TABLESPOONS Egg liqueur
1.5 kg white vegetable fat for frying
7-10 Tbsp Flour
1 Protein for spreading
2 tablespoons (20 g) env. perles de sucre

Directions

1
Put the flour in a bowl, make a depression in the middle and crumble the yeast into it. Heat milk, stir in 25 g sugar and pour into the yeast. Mix yeast, milk and some flour. Cover and leave to rise in a warm place for 10-15 minutes. Add remaining sugar, soft fat, eggs and salt to the pre-dough. Knead with the dough hook of the hand mixer to a smooth yeast dough. Cover the dough and let it rise in a warm place for another 30 minutes. In the meantime, drain the cherries and collect the juice.
2
Stir cornflour and a little cherry juice until smooth. Boil up the rest of the juice, sugar and lemon peel. Stir in cornflour and bring to the boil again briefly. Remove the lemon peel and mix the juice with the cherries. Let it cool down. Roast the almonds in a dry pan. Mix icing sugar, 1 tablespoon advocaat and 1 tablespoon water to a smooth glaze. Knead the yeast dough again and roll out on a floured work surface 1-1 1/2 cm thick. Cut out 7 circles (approx. 11 cm Ø). Press a depression in one half of each circle with your fingers and add 1 tablespoon of advocaat. Brush the edges of the dough with egg white and fold over one half. Press all around with a spoon handle. Place the dumplings on a lightly floured baking tray and let them rise in a warm oven for another 5-10 minutes. Knead the rest of the yeast dough and roll out to a thin plate (approx. 24 x 36 cm). Roll out squares (approx. 12 x 12 cm) with a dough wheel.
3
Cut out 7 circles (approx. 11 cm Ø). Press a depression in one half of each circle with your fingers and add 1 tablespoon of advocaat. Brush the edges of the dough with egg white and fold over one half. Press all around with a spoon handle. Place the dumplings on a lightly floured baking tray and let them rise in a warm oven for another 5-10 minutes. Knead the rest of the yeast dough and roll out to a thin plate (approx. 24 x 36 cm). Roll out squares (approx. 12 x 12 cm) with a dough wheel. Put 1 cherry compote in the middle of each square. Brush the edges with egg white, whip the dough from 2 sides over the filling and press it on. Twist open ends together. Let crackers also rise briefly. Heat the frying fat in a pot. Bake the egg liqueur pockets and crackers in portions in hot fat for 3-4 minutes until golden brown and let them drip off on kitchen paper. Spread the finished pieces with icing, sprinkle with almonds or coloured sugar pearls. Makes 12-14 pieces
4
Put 1 cherry compote in the middle of each square. Brush the edges with egg white, whip the dough from 2 sides over the filling and press it on. Twist open ends together. Let crackers also rise briefly. Heat the frying fat in a pot. Bake the egg liqueur pockets and crackers in portions in hot fat for 3-4 minutes until golden brown and let them drip off on kitchen paper. Spread the finished pieces with icing, sprinkle with almonds or coloured sugar pearls. Makes 12-14 pieces
5
E: 7 g, F: 15 g, KH: 47 g