Gooseberry sourdough

Name: Gooseberry sourdough
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 1
Ingredients: 250 g Flour; 5 TABLESPOONS Sugar; 4 Eggs (size M); 1 pinch Salt; 1/2 cube (21 g) fresh yeast; 1/8 l Milk; 25 g Butter or margarine; 300 g red and green; 7-10 Tbsp Gooseberries; 250 g Sour cream (sour cream with 24% fat); 150 g Whole milk yoghurt; 7-10 Tbsp Fat and flour; 1 TEASPOON Cinnamon; 5 TABLESPOONS Coconut flake; 7-10 Tbsp Icing sugar

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 1

250 g Flour
5 TABLESPOONS Sugar
4 Eggs (size M)
1 pinch Salt
1/2 cube (21 g) fresh yeast
1/8 l Milk
25 g Butter or margarine
300 g red and green
7-10 Tbsp Gooseberries
250 g Sour cream (sour cream with 24% fat)
150 g Whole milk yoghurt
7-10 Tbsp Fat and flour
1 TEASPOON Cinnamon
5 TABLESPOONS Coconut flake
7-10 Tbsp Icing sugar

Directions

1
Put flour, 1 tablespoon of sugar, 1 egg and salt in a bowl. Dissolve yeast in lukewarm milk. Melt the fat. Add both to the flour. Mix everything with the dough hooks of the hand mixer to a smooth dough.
2
Cover and leave to rise in a warm place for about 30 minutes. In the meantime clean, wash and drain the gooseberries. Beat the remaining eggs and 3 tablespoons of sugar. Stir in sour cream and yoghurt.
3
Knead the dough again with your hands and roll out the round (approx. 30 cm Ø). Put it into a greased, flour-scattered sewing form. Mix the gooseberries with the remaining sugar, cinnamon and 3 tablespoons of grated coconut.
4
Spread on the yeast dough. Pour a sand casting over it. Bake in the preheated oven (electric oven: 175 °C/ gas: level 2) on the lower rack for approx. 45 minutes. Remove from oven and allow to cool slightly.
5
Roast the remaining grated coconut until golden brown. Before serving, weigh and sprinkle with icing sugar and browned grated coconut. Makes about 12 pieces.