Jam Cone
by Editorial Staff
Summary
| Prep Time | 50 mins |
| Total Time | 50 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 cube yeast, fresh
- 2 tablespoon sugar
- 500 g mararine
- 1 kg flour
- 1 egg (s)
- 1 teaspoon salt
- 150 ml milk, warm
- Egg yolk, for brushing
- Sugar, for the baking board
Print Recipe
Pin Recipe Instructions
- Make a yeast dough from all the ingredients, it has the consistency of a shortcrust pastry and therefore does not have to rise. Divide this dough into 9 equal portions and shape into balls. Roll out the balls one after the other on a baking board that has been sprinkled with sugar (that`s why there is so little sugar in the dough). Cut 12 pieces of cake out of each, dab them on the broad side with a teaspoon of jam and roll them up towards the top of the dough. Makes a total of 108 small jam horns.
- Finally, brush the croissants with egg yolk. Bake on a baking sheet lined with baking paper at 180 degrees for about 20-25 minutes, hot air 150 degrees.
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