Gummy bear muffins with hermis dough

Name: Gummy bear muffins with hermis dough
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 200 g Flour; 2 TEASPOONS Baking Powder; 75 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 3 Eggs (size M); 100 ml Edible oil; 110 ml Lemon juice; 7-10 Tbsp grated rind of 1 untreated lemon; 1 Portion of Hermann dough; 150 g Icing sugar; 1 Protein; 100 g Gummy bears (large and small at will); 7-10 Tbsp Fat and flour

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

200 g Flour
2 TEASPOONS Baking Powder
75 g Sugar
1 package Vanillin sugar
1 pinch Salt
3 Eggs (size M)
100 ml Edible oil
110 ml Lemon juice
7-10 Tbsp grated rind of 1 untreated lemon
1 Portion of Hermann dough
150 g Icing sugar
1 Protein
100 g Gummy bears (large and small at will)
7-10 Tbsp Fat and flour

Directions

1
Put flour, baking powder, sugar, vanillin sugar, salt, eggs, oil, 80 ml lemon juice and zest and Hermann dough in a bowl. Mix with the whisk of the hand mixer to a smooth dough. Grease the recesses of a muffin baking tray (12 troughs) well and dust with flour. Pour in the dough. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-25 minutes.
2
Let the muffins rest in the baking tray for 5-10 minutes. Then take them out of the moulds and let them cool down on a cake rack. Mix icing sugar with approx. 30 ml lemon juice and egg white to a smooth glaze. Spread the tartlets with it. Place the jelly babies in the still moist icing, allow to dry
3
Waiting time approx. 1 hour