Muffin-Berliner

Name: Muffin-Berliner
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 100 ml e 4 Tbsp Milch; 500 g Flour; 1 cube (42 g) fresh yeast; 75 g Sugar; 1 pinch Salt; 3 Eggs (size M); 175 g soft butter; 150 g Plum jam; 200 g Icing sugar; 50 ml Egg liqueur; 1-2 TABLESPOONS Lemon juice; 7-10 Tbsp Love beads and chocolate rolls; 7-10 Tbsp Fet

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

100 ml e 4 Tbsp Milch
500 g Flour
1 cube (42 g) fresh yeast
75 g Sugar
1 pinch Salt
3 Eggs (size M)
175 g soft butter
150 g Plum jam
200 g Icing sugar
50 ml Egg liqueur
1-2 TABLESPOONS Lemon juice
7-10 Tbsp Love beads and chocolate rolls
7-10 Tbsp Fet

Directions

1
Warm 100 ml of milk lukewarm. Put the flour in a bowl and press a depression into it. Crumble yeast into it, mix with 25 g sugar, some flour from the edge and lukewarm milk. Cover and leave to rise in a warm place for about 15 minutes. Spread salt, 25 g sugar, eggs and 150 g butter on the rim. Knead to a smooth dough with the dough hooks of the hand mixer. Cover the dough and let it rise for another 45 minutes.
2
Stir plum puree until smooth. Grease the muffin tin (12 wells) well. Briefly knead the yeast dough once again and form into a roll (approx. 6 cm Ø). Divide the roll into 24 pieces. Press each piece on the work surface with the palm of your hand to make it slightly larger. Put 1 teaspoon of plum jam in the middle of each of the 12 pieces. Cover with 1 piece of dough and press well together at the edges, fold down. Spread the dough pieces into the hollows. Cover and leave to rise for about 15 minutes. Spread with 4 tablespoons of milk. Bake in a preheated oven (175 °C/ convection oven: 150 °C/ gas mark 2) for approx. 20 minutes. Melt 25 g butter. Mix 25 g sugar and love pearls.
3
Cover with 1 piece of dough and press well together at the edges, fold down. Spread the dough pieces into the hollows. Cover and leave to rise for about 15 minutes. Spread with 4 tablespoons of milk. Bake in a preheated oven (175 °C/ convection oven: 150 °C/ gas mark 2) for approx. 20 minutes. Melt 25 g butter. Mix 25 g sugar and love pearls. Spread 4 muffins with butter while still hot on top and dip them in the sugar. Let all muffins cool down on a cake rack. Mix 100 g icing sugar with eggnog to a smooth glaze. Also mix 100 g icing sugar and lemon juice to a smooth glaze. Spread 4 muffins with each of the two icing types. Sprinkle as desired with chocolate rolls and love beads, let dry
4
Spread 4 muffins with butter while still hot on top and dip them in the sugar. Let all muffins cool down on a cake rack. Mix 100 g icing sugar with eggnog to a smooth glaze. Also mix 100 g icing sugar and lemon juice to a smooth glaze. Spread 4 muffins with each of the two icing types. Sprinkle as desired with chocolate rolls and love beads, let dry