Filled muffin Berliners

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Heat 100 ml milk. Press a depression into the flour. Crumble yeast into it. Mix with 2 tablespoons of sugar, some flour from the edge and lukewarm milk. Cover and leave to rise in a warm place for about 15 minutes

2. 2

   Spread 1 pinch of salt, 3 tbsp. sugar, eggs and 150 g butter around the edge. Knead to a smooth dough. Cover and let rise for about 45 minutes

3. 3

   Grease the recesses of a muffin tray (for 12 pieces) well with 1 tablespoon of butter. Knead the dough briefly, form into a roll (approx. 6 cm ø). Divide into 24 pieces. Press each piece slightly flat. At 12, put 1 tsp. plum jam in the middle of each piece. Place 1 piece of dough on each. Press the edges well. Place in the hollows.

4. 4

   Cover and leave to rise for about 15 minutes. Spread with 4 tablespoons of milk. Bake in the preheated oven (electric range: 175 °C/circulating air: 150 °C/gas: level 2) for about 20 minutes. Remove the muffins. Let cool off

5. 5

   Mix 100 g icing sugar and liqueur and 100 g icing sugar and lemon juice to a smooth glaze. Spread 4 muffins each with liqueur and lemon icing. Sprinkle with chocolate rolls or love beads. Let the icing dry. Melt 1-2 tablespoons of butter and spread on the remaining muffins. Sprinkle 1-2 tablespoons of sugar and love beads on top. If necessary, place in paper cups

Nutrition Facts

KCAL
400 kcal

CARBS
58 g

FATS
14 g

PROTEINS
7 g