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Cream braids


Ingredients: Shortcrust Cream braids

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  pulp of 2 vanilla pods
125g softened butter
pinch of salt
250g sugar
2 egg yolks, one from a hard boiled egg
80g heavy cream
1 tbs. orange liqueur
250g flour
1 tsp. cinnamon
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Cream the butter with the salt and half of the vanilla pulp and trickle 50g sugar in it. Strain the cooked egg yolk and blend it with the fresh egg yolk, cream and the orange liqueur. Blend it into the butter mixture. Sift the flour over it and knead until you have a smooth dough. Form two rolls with the dough and wrap these in cellophane and let them chill for an hour in the fridge.

Slice the rolls in 1cm thick pieces and twist them rolls to look like braids. Take the remaining vanilla pulp and mix it with 100g sugar. Mix the remaining 100g sugar with the cinnamon. Sprinkle the sugar cinnamon mix on half of the cookies, and on the others, the sugar vanilla mix. Preheat the oven to 160°C. Place the cookies on a lined baking tray and bake for 15-18 min.

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Shortcrust Cream braids Vanilleschote:2 stk
Butter:125 g
Zucker:250 g
Ei:2 stk
Creme fraiche:80 g
Orangenlikör:0.01 l
Mehl:250 g
Zimt:1 g
2018-19-02 Leckeres Cream braids 5.00 1 Serving size: 1 Keks Fat per serving: n/a