Bags with raspberry sauce

Name: Bags with raspberry sauce
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 6
Ingredients: 2 packs (250 g each) frozen raspberries; 425 ml Milk; 1 cube (42 g) Yeast; 100 g Butter or margarine; 1 untreated lemon; 500 g Flour; 1 pinch Salt; 175 g Sugar; 1 egg (size M); 2 TEASPOONS Cocoa; 1 package Vanillin sugar

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 6

2 packs (250 g each) frozen raspberries
425 ml Milk
1 cube (42 g) Yeast
100 g Butter or margarine
1 untreated lemon
500 g Flour
1 pinch Salt
175 g Sugar
1 egg (size M)
2 TEASPOONS Cocoa
1 package Vanillin sugar

Directions

1
Defrost raspberries at room temperature. Heat 250 ml milk and dissolve yeast in it. Melt 75 g fat. Wash lemon thoroughly and grate peel finely. Put flour into a bowl, make a depression in the middle, pour in the milk-yeast mixture and mix with some flour from the rim.
2
Cover and leave to rise in a warm place for about 20 minutes. Put salt, 75 g sugar, egg, melted fat on the flour in the mixing bowl and knead with the dough hooks of the hand mixer. Cut the dough in half and knead under one half of cocoa.
3
Cover both doughs and leave to rise in a warm place for about 40 minutes. Form small dumplings from the leavened dough with floured hands and place them alternately in an ovenproof casserole dish. Let them rise again in a warm place for about 30 minutes.
4
In the meantime, squeeze the lemon. Puree raspberries and mix with lemon juice, vanillin sugar and 75 g sugar. Warm up the remaining milk, remaining fat and remaining sugar, pour over the pastries and bake in the preheated oven (electric cooker: 200°C/ gas: level 3) for 25-30 minutes.
5
Serve with raspberry sauce.