Lucky mushrooms with lime icing

Name: Lucky mushrooms with lime icing
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 1
Ingredients: 1 cube (42 g) Yeast; 750 g Flour; 125 g Sugar; 200 g dried apricots; 1 egg (size M); 2 Egg Yolk; 100 g Butter or margarine; 7-10 Tbsp Salt; 7-10 Tbsp grated peel of 1 lime; 150 g Icing sugar; 2-3 TABLESPOONS Lime juice; 7-10 Tbsp Lime peel strips; 7-10 Tbsp Grease; 7-10 Tbsp Paper sleeves

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 1

1 cube (42 g) Yeast
750 g Flour
125 g Sugar
200 g dried apricots
1 egg (size M)
2 Egg Yolk
100 g Butter or margarine
7-10 Tbsp Salt
7-10 Tbsp grated peel of 1 lime
150 g Icing sugar
2-3 TABLESPOONS Lime juice
7-10 Tbsp Lime peel strips
7-10 Tbsp Grease
7-10 Tbsp Paper sleeves

Directions

1
Crumble the yeast and dissolve in 100 ml of lukewarm water. Put 500 g flour into a mixing bowl and make a depression in the middle. Put 25 g sugar and the dissolved yeast into the hollow, mix with some flour and leave to rise covered in a warm place for about 20 minutes. Then add 1/4 litre of lukewarm water to the pre-dough and knead everything into a smooth dough using the dough hooks of the hand mixer. Cover and leave to rise for a further 20 minutes in a warm place. In the meantime cut the apricots into small cubes.
2
Put 6 tablespoons of water into a pot and heat it up at low heat. Dissolve the remaining sugar while stirring and put it into a bowl. Add the egg and egg yolk and heat slowly in a hot water bath while stirring constantly until a thick mass is formed. Melt the fat in a pot at low heat. Knead dough with remaining flour and 1/2 teaspoon salt. Gradually add the melted fat and the sugar and egg mixture. Knead for about 5 minutes to a smooth dough. Add lime zest and apricots and knead. Form dough into 10-12 balls with floured hands. Grease the moulds (approx. 6 cm Ø, 6 cm high, 1/8 litre capacity) and add one ball of dough at a time so that the moulds are filled to the brim. Leave in a warm place for another 10 minutes.
3
Gradually add the melted fat and the sugar and egg mixture. Knead for about 5 minutes to a smooth dough. Add lime zest and apricots and knead. Form dough into 10-12 balls with floured hands. Grease the moulds (approx. 6 cm Ø, 6 cm high, 1/8 litre capacity) and add one ball of dough at a time so that the moulds are filled to the brim. Leave in a warm place for another 10 minutes. Place on a baking tray and bake in the preheated oven (electric oven: 200 °C/ gas: level 3) on the 2nd rack from below for approx. 15 minutes. Let it cool down and take it out of the baking trays. Mix icing sugar and lime juice and dip the lucky mushrooms in it, drip off, allow to dry slightly and sprinkle with lime peel strips as desired. Place in paper cuffs and serve. Makes 10-12 pieces
4
Place on a baking tray and bake in the preheated oven (electric oven: 200 °C/ gas: level 3) on the 2nd rack from below for approx. 15 minutes. Let it cool down and take it out of the baking trays. Mix icing sugar and lime juice and dip the lucky mushrooms in it, drip off, allow to dry slightly and sprinkle with lime peel strips as desired. Place in paper cuffs and serve. Makes 10-12 pieces