Oppenholler with fresh berries

Name: Oppenholler with fresh berries
Cook time: 45 min
Total time: 45 min
Yield: 6
Ingredients: 400 ml Milk; 1/2 cube (21 g) fresh yeast; 3 Eggs (Gr. M); 6-7 TABLESPOONS Sugar; 7-10 Tbsp Salt; 500 g Flour; 750 g Berries (e.g. raspberries, blueberries and currants); 2-3 TABLESPOONS clarified butter; 7-10 Tbsp Icing sugar

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 6

400 ml Milk
1/2 cube (21 g) fresh yeast
3 Eggs (Gr. M)
6-7 TABLESPOONS Sugar
7-10 Tbsp Salt
500 g Flour
750 g Berries (e.g. raspberries, blueberries and currants)
2-3 TABLESPOONS clarified butter
7-10 Tbsp Icing sugar

Directions

1
Warm the milk lukewarm. Crumble yeast into it and dissolve it. Whisk eggs, 2 tablespoons sugar and 1/2 tsp salt. Add flour and yeast milk. Mix everything with the dough hooks of the hand mixer to a smooth dough. Cover the dough and let it rise in a warm place for about 30 minutes
2
Berries, possibly except for raspberries, wash, drip off las∆sen. Sort the berries, remove the currants. Mix with 4-5 tablespoons of sugar, let stand
3
Grease the recesses of a clay or cast iron pan (e.g. a Æbleskive or Poffertjes pan) with clarified butter and heat it up. Place 1-2 tsp. of dough in each well and bake for 2-4 minutes until golden brown, turning. Or bake flat cakes in a coated pan and keep warm. Process remaining dough in the same way
4
Serve the cake with the berries. Dust with icing sugar. Served with: Whipped cream
5
Drink: fresh coffee