Raspberry-Buttermilk-Bags

Name: Raspberry-Buttermilk-Bags
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 can(s) (250 g) chilled fresh dough "Buttermilk bread roll; 30 frozen raspberries; 2 Basil stalk; 1 package Vanillin sugar; 4 TABLESPOONS Sugar; 1 package Dessert sauce "Vanilla flavor; 500 ml Milk; 1 TABLESPOON Icing sugar; 7-10 Tbsp Grease

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 can(s) (250 g) chilled fresh dough "Buttermilk bread roll
30 frozen raspberries
2 Basil stalk
1 package Vanillin sugar
4 TABLESPOONS Sugar
1 package Dessert sauce "Vanilla flavor
500 ml Milk
1 TABLESPOON Icing sugar
7-10 Tbsp Grease

Directions

1
Open the tin, remove the buttermilk roll and cut it in half lengthwise. Place the lower halves in a greased, ovenproof dish. Place 5 raspberries on each half. Wash the basil, dab dry and cut the leaves from a stalk into fine strips. Mix 2 tablespoons of sugar and vanillin sugar. Sprinkle basil and sugar mix on the raspberries, cover with the other half of the roll and press lightly.
2
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25-30 minutes. Stir the sauce powder, 4 tablespoons of milk and 2 tablespoons of sugar until smooth. Bring 460 ml milk to the boil and stir in the powder. Bring the sauce to the boil again while stirring and set aside. After about 20 minutes, pour the vanilla sauce over the cookies and bake until done. Remove the cookies from the oven and decorate with basil leaves and icing sugar