Yeast dough pockets with cinnamon plum groats (canned)

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Warm up the milk. Dissolve yeast in it. Put flour, 100 g sugar, salt and soft fat in flakes into a mixing bowl. Pour in the yeast milk and work into a smooth dough with the dough hook of the hand mixer. Cover and leave to rise for approx. 45 minutes in a warm place. In the meantime drain plums well. Collect the juice and fill up with peach juice to just under 1/2 litre liquid. Dice plums

2. 2

   Stir pudding powder into 4 tablespoons of juice until smooth. Bring 1 teaspoonful of cinnamon, remaining sugar and juice to the boil. Stir in the whisked pudding and bring to the boil. Fold in plums. Let the compote cool down

3. 3

   Knead the yeast dough again. Roll out to a rectangle of approx. 36X48 cm on a little flour. Cut out 12 squares (approx. 12 x 12 cm). Separate the egg. Mix the egg yolk in 1 tablespoon of water

4. 4

   Place plum compote in the middle of the dough squares. Coat the edges with egg white. Fold into a triangle. Press the edges of the dough well with your finger or a fork

5. 5

   Spread the yeast dough pockets with egg yolk. Place on a baking tray lined with baking paper and bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) on the middle shelf for approx. 10 minutes. Dust with icing sugar and some cinnamon. Serve with vanilla cream

Nutrition Facts

KCAL
500 kcal

CARBS
85 g

FATS
13 g

PROTEINS
9 g