Vanilla Boller
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 100 g butter
- 350 ml milk
- 50 g yeast, fresh
- 100 g suar
- 1 teaspoon cardamom
- 500g flour
- 100 g powdered suar
- some Milk
- Desiccated coconut
- 1 packet pudding powder, vanilla flavor and the corresponding amount milk
Print Recipe
Pin Recipe Instructions
- Melt the butter and add the milk. When the mixture is around 37 ° C, you can crumble the yeast into small pieces and stir it into the liquid.
- Mix the flour with the cardamom and sugar and stir this slowly into the liquid. Add enough flour to make a nice yeast dough, it must be nice to knead with your hands, but it must not be too elastic.
- Cover and let the dough rise in a warm place for 30 minutes. Then form 12 small balls and cover them and let them rise for another 30-40 minutes.
- Cook the vanilla pudding according to the instructions on the package and let cool down a little. Then make small hollows in the yeast dough balls and fill the pudding into the hollows, bake at 225 degrees for approx. 10 - 12 minutes (preferably convection). Let the bollers cool down after baking.
- Mix the powdered sugar with a little milk and water to form an icing (not too runny, rather tough) and add small glaze to the bollers. Finally press the Boller briefly into desiccated coconut and let it dry.
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