Servings: 14
- Round mold
INGREDIENTS
- Your favorite jam
- 1.1 pounds/500 grams flour
- 1 tablespoon/12 grams dry yeast
- A pinch of salt
- ½ cup/100 grams sugar
- 1½ tablespoons/20 grams vanilla sugar
- 2 eggs
- ½ cup/120 grams oil
- 1¼ cups/300 milliliters lukewarm water, or a bit more depending on the absorption
INSTRUCTIONS
- Mix the flour, yeast, salt, sugar, vanilla sugar, eggs, oil, and lukewarm water (added gradually) together until you get a smooth and slightly sticky dough. Grease a bowl and transfer the dough. Knead it by hand until it firms up. Cover and let it rise for an hour.
- Divide the dough into 14 balls (for 2 cakes) or any number and size you prefer. Use any shape of mold you have, even rectangular.
- Let the balls rise covered for 30 minutes. Flatten each ball with your hands and add a dollop of simple strawberry jam or any gelatinous jam in the center; it thickens during baking.
- Seal the balls well, turning them upside down with the seal at the bottom. Arrange them in a round/rectangular mold with enough space for the balls to rise and set aside for 15-30 minutes.
- After the final rise, brush with beaten egg and bake in a preheated oven at 375°F (190°C) for 30 minutes or until golden brown.
- Sprinkle with powdered sugar and let it cool before enjoying it!
RECIPE NOTES
Tip: Don't cut it right away when it's hot, as the jam might spill out. Wait a bit unless you can't resist.