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🍽️ Crispy Lard Pastry Caps with Berry Filling

747 kcal · 30 min · 4 servings

Ingredients

• 42 g fresh yeast (1 cube)
• 170 ml milk
• 500 g flour
• 2 eggs
• 2 egg yolks
• 40 g sugar
• 60 g butter
• salt
• 0.5 vanilla pod (use the seeds)
• 1 l frying oil
• 50 ml red wine
• 25 g sugar
• 250 g berries
• 1 packet vanilla sugar
• 2 tsp cornstarch
• powdered sugar

Instructions

1. 1. Gently warm up 100 milliliters of milk.
2. 2. Crumble the yeast into the lukewarm milk and stir until dissolved.
3. 3. Mix the milk-yeast mixture with 150 grams of flour to form a smooth pre-dough.
4. 4. Lightly dust the pre-dough with flour and let it rise covered in a warm place for 20 minutes.
5. 5. Beat the eggs, egg yolk, and sugar until creamy using a hand mixer.
6. 6. Knead the final dough using the pre-dough, the remaining milk, the remaining flour, and the egg-sugar mixture until smooth.
7. 7. Knead the butter, a pinch of salt, and the vanilla paste thoroughly into the dough.
8. 8. Let the finished dough rise covered at room temperature for 30 minutes.
9. 9. Roll out the dough on a lightly floured surface into a rectangle approximately 40 by 30 centimeters.
10. 10. Cut 20 strips, each about 2 centimeters wide, from the long side.
11. 11. Roll each dough strip into a snail-shell shape.
12. 12. Place the dough rolls on a lightly floured cloth.
13. 13. Let the dough rolls rise again until their volume has increased by three-quarters.
14. 14. Heat the frying fat to 170 degrees Celsius.
15. 15. Fry the pastry pieces in batches for about 4 minutes until golden brown all over.
16. 16. Place the finished pastries on kitchen paper to absorb excess fat.
17. 17. Let the pastries cool completely.
18. 18. Bring wine, sugar, vanilla sugar, and 100 milliliters of water to a boil in a pot.
19. 19. Stir until the sugar is completely dissolved in the syrup.
20. 20. Mix cornstarch with 1 tablespoon of water to form a smooth paste.
21. 21. Wash, clean, and remove the stems from the berries.
22. 22. Stir the starch paste into the hot syrup.
23. 23. Bring the mixture to a brief boil to thicken it.
24. 24. Remove the pot from the heat and pour the sauce into a bowl.
25. 25. Add the prepared berries to the syrup.
26. 26. Let the berry filling cool down.
27. 27. Carefully cut off the lid of each pastry piece for serving.
28. 28. Fill about 1 tablespoon of the cooled berry filling into the halves.
29. 29. Place the lids loosely back onto the filled halves.
30. 30. Dust the finished pastries with powdered sugar before serving.

Nutrition per serving

• kcal: 747
• Protein: 6 g · Fett/Fat: 66 g · Carbs: 34 g