Soft Easter pastries filled with citrus cream.
Cooking time
(your participation is required)
45 min.
Number of servings
4
Ingredients
Vegetable oil
85 ml
Instant yeast
7 g
Salt
¼ teaspoon
Freshly squeezed lemon juice
200 ml
Corn starch
40 g
Preparation
-
1.
Mix 4 eggs, 160 g sugar, milk, butter and yeast. Add salt and gradually add flour. Knead into a slightly sticky dough.
You may need more or less flour.
-
2․
Cover the bowl with the dough and let it rest at room temperature for about 1½ hours until it has doubled in size.
-
3․
Divide the dough into 4-5 parts and transfer them into cake pans. Leave for 1 hour.
-
4.
Preheat oven to 180°C. Bake the cakes for about 30 minutes until golden brown. Cool completely.
-
5.
In a saucepan, combine the remaining 2 eggs, 200 g of sugar, lemon juice and starch.
-
6․
Heat the cream over low heat, stirring constantly, until thickened. Refrigerate.
-
7․
Make a round hole in the top of the cake and carefully remove the crumb. Fill with cream. Cover with cut out dough.
-
8.
Fill the rest of the cakes with the filling as well. Decorate them with icing and decorations.
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