Rübli-Küchlein from the cup
easy
50 mins
50 mins
Ingredients
- 7-10 Tbsp Preparation: ingredients for 8 pieces:
- 1/8 l + 2 tablespoons lactose-free milk
- 1 package Dry yeast
- 1 TABLESPOON + 75 g sugar
- 150 g Carrots
- 250 g Flour
- 7-10 Tbsp pulp of 1/2 vanilla pod
- 1 pinch Salt
- 100 g lactose-free butter or margarine
- 4 Egg yolk (size M)
- 2 TABLESPOONS Icing sugar
- 1 TEASPOON Lemon juice
- 7-10 Tbsp Fat and flour
Directions
- 1
Warm 1/8 litre of milk slightly. Mix yeast, 1 tablespoon sugar and milk. Peel and wash the carrots and grate them coarsely. Mix flour, 75 g sugar, vanilla pulp and salt. Add lukewarm fat, 3 egg yolks and carrots. Add yeast-milk mixture and knead well with the dough hooks of the hand mixer.
- 2
Cover and leave to rise in a warm place for about 1 hour. Dough in eighths. Grease 8 cups (6 cm Ø, 8 cm high, 150 ml content) well and dust with flour. Form dough pieces into balls and put them into the moulds. Cover and leave to rise in a warm place for about 30 minutes. Mix 1 egg yolk and 2 tbsp. milk and spread the dough balls. Bake in the preheated oven (electric cooker: 175°C/ convection oven: 150°C/ gas: level 2) for 15-20 minutes. Leave to rest for a short time and take out of the cups. Let cool down on a cake rack. Clean cups. Mix icing sugar and lemon juice.
- 3
milk and spread the dough balls. Bake in the preheated oven (electric cooker: 175°C/ convection oven: 150°C/ gas: level 2) for 15-20 minutes. Leave to rest for a short time and take out of the cups. Let cool down on a cake rack. Clean cups. Mix icing sugar and lemon juice. Put the cake back into the cups. Put icing on the cakes
- 4
waiting time approx. 1 1/2 hours
Nutrition Facts
310 kcal
39 g
15 g
6 g
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