Golden-brown cupcakes

Name: Golden-brown cupcakes
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 30
Ingredients: 300 ml Milk; 1/2 cube (approx. 20 g) Yeast; 2 egg white + 4 egg yolks (size M); 250 g Flour; 7-10 Tbsp grated rind of; 1 untreated lemon; 1 pinch Salt; 7-10 Tbsp Grease; 7-10 Tbsp sugar or icing sugar

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 30

300 ml Milk
1/2 cube (approx. 20 g) Yeast
2 egg white + 4 egg yolks (size M)
250 g Flour
7-10 Tbsp grated rind of
1 untreated lemon
1 pinch Salt
7-10 Tbsp Grease
7-10 Tbsp sugar or icing sugar

Directions

1
Warm 100 ml of milk slightly. Crumble the yeast and dissolve in the lukewarm milk. Let stand for about 10 minutes
2
Chill the egg whites. Heat 200 ml of milk and put it in a bowl. Add the egg yolks and beat until frothy with a hand mixer. Stir in flour, lemon zest, salt and yeast mixture. Cover and leave to rise in a warm place for about 45 minutes
3
Beat the egg white until stiff and fold into the dough. Grease the depressions of a frying pan. Heat the pan. Fill the dough up to the edge into the hollows and bake until light brown. Turn with a fork and bake from the other side until golden brown. While still warm, turn in sugar or dust with icing sugar. Serve with sugar beet syrup or blueberry compote