Cleat pockets

Name: Cleat pockets
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 50
Ingredients: 175 g Flour; 1/4 TEASPOON ground cinnamon; 1/4 TEASPOON ground cloves; 1/2 package Dry yeast; 50 ml Milk; 20 g Sugar; 1 pinch Salt; 50 g soft butter; 1 Egg yolk (size M); 6 TABLESPOONS Plum jam; 50 Almond kernels; baking paper

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 50

175 g Flour
1/4 TEASPOON ground cinnamon
1/4 TEASPOON ground cloves
1/2 package Dry yeast
50 ml Milk
20 g Sugar
1 pinch Salt
50 g soft butter
1 Egg yolk (size M)
6 TABLESPOONS Plum jam
50 Almond kernels
baking paper

Directions

1
Warm the milk lukewarm. Knead flour, cinnamon, cloves, yeast, salt, butter, egg yolk and milk with the dough hooks of the hand mixer to a smooth dough. Cover and leave to rise in a warm place for about 1 hour. Roll out the dough on a floured work surface (approx. 25 x 25 cm) and cut into large squares (5 x 5 cm). Place squares on 2 baking trays lined with baking paper.
2
Put about 1/4 teaspoon of plum jam on the middle of each square. Press the dough over the filling so that a square is formed again. Place 1 almond in the middle of each and press well. Bake in the preheated oven one after the other (electric oven: 175 °C/ convection oven: 150 °C/ gas: level 2) for 12-15 minutes, remove from oven. Let them cool down on a cake rack
3
waiting time 2 hours