Mini-Chia-Gugelhupfs

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Cream fat, sugar and salt. Stir in the eggs one after the other. Mix chia seeds, flour and baking powder. Add curd and flour mixture to the fat cream by the spoonful and stir in. Pour the dough into a piping bag with a large perforated spout.

2. 2

   Grease the 24 troughs of a minigugelhupf confectionery tray and dust with flour. Spray half of the dough into them, filling each trough to approx. 2/3 with dough. In a preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see

3. 3

   manufacturer) on the lowest rack for about 10 minutes. Remove the baking tray from the oven, let the pastry rest in the mould for a short time and then remove it from the tray. Wash, dry and grease the baking tray, dust with flour and spray the rest of the dough into the cavities.

4. 4

   Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) on the lowest rack for approx. 10 minutes. Remove the baking tray from the oven, let the pastry rest in the mould for a short time and then remove it from the tray.

5. 5

   Let Gugelhupfs cool down.

6. 6

   Raspberries selected. Mix icing sugar and 2 tablespoons of water to a smooth glaze. Gugelhupfs with icing and raspberries decorate.

Nutrition Facts

KCAL
50 kcal

CARBS
6 g

FATS
2 g

PROTEINS
1 g