Berliner Pfann-kuchen

Ingredients for Berliner Pfann-kuchen

Instructions for Berliner Pfann-kuchen

To prepare the Berliner Pfann-kuchen recipe, please follow these instructions:

Remember, everything you need for the gærdeje, must have room temperature before they begin, then the dough easier to work with, and the results better.

Lunes, milk is poured into a dish, dissolve the yeast and therein. Remember, the yeast must not be heated with. Flour and the other ingredients, Knead together into a uniform dough. The dough is formed into a sausage, which is divided into 20 equal pieces, there is 2-3 minutes.

Pieces of dough is pressed flat, ca. 8 cm. in diameter, and a TSP. Jam is on. Finally, the jam and be shut down well around pieces of dough to withdraw to double in size in a warm place, covered.

Cooked in coconut oil or oil until they are golden brown, and placed on the fat-sucking paper. The fat must be kept straight on the boiling point, it becomes too hot, take the bread too fast colour and will not be baked. After cooling the finished bread in trilles sugar.

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