The Nelkenbusserl Recipe Preparation time: 40 minutes * without refrigeration time Cooking time: about 10 minutes per cookie sheet Keeps for about 3 weeks in tightly sealed cans

Approximately 50 pieces

For the dough:
200g sugar syrup (sugar beet)
* 100g sugar
* 2 eggs (size M)
* 400 g flour
* ½ pack 1 level tsp Dr. Oetker Backin gem. Cinnamon
* 1 ½ level tsp gem. Carnations

For the filling:
120g plum jam

beat the dough for sugar syrup, sugar and eggs in a mixing bowl with electric mixer with beaters on medium speed until creamy.

flour with baking powder, cinnamon and cloves, mix the syrup to give ground. The ingredients with electric mixer with dough hook on low speed until a smooth dough. Place the dough in cling film wrapped at least 2 hours in the refrigerator.

Preheat the oven. Top and bottom heat: about 180 ° C, hot air: about 160 ° C.

of the dough with a small teaspoon Nelkenbusserl stab (each about 15 g) and shape into balls with floured hands.

the dough balls on baking sheet (covered with parchment paper) set. It can be some distance between the balls. In press each ball with a wooden spoon handle a depression.

For the filling plum smooth and pour into a freezer bag. A small corner cut off. The Plum in the hollows of the dough balls squirt.

the baking sheets in succession move (along with hot air) in the preheated oven. The Nelkenbusserl bake about 10 minutes per baking sheet .

Busserl with the baking paper from the baking sheets to cool on cake racks and take leave.

Tip: Fill a little stirred smooth plum jam before serving in the Nelkenbusserl.

Nelkenbusserl Recipe
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