Fat pastry with berry filling

Ingredients

• 1 cube yeast
• 170 ml milk
• 500 g flour
• 2 Eggs
• 2 egg yolks
• 40 g sugar
• 60 g Butter
• Salt
• vanilla beans
• 1 l frying oil
• 50 ml red wine
• 25 g sugar
• 250 g berries
• 1 packet vanilla sugar
• 2 tsp cornstarch
• powdered sugar

Instructions

1. 1.

   Warm 100 ml milk, crumble the yeast into it and dissolve. Mix with 150 g flour to make a pre‑batter, dust with a little flour and let rise covered for 20 minutes. Beat eggs, yolks and sugar with an electric mixer. From the pre‑batter, remaining milk, remaining flour and the egg‑sugar mixture knead a dough. Knead in butter, a pinch of salt and vanilla essence. Let rise covered at room temperature for 30 minutes.

2. 2.

   Roll the dough on a floured surface into a rectangle about 40 x 30 cm and cut from the long side into 20 strips each about 2 cm wide. Twist the strips into a snail shape, place them on a lightly dusted cloth and let rise again until the volume has increased by three‑quarters.

3. 3.

   Heat the frying fat to 170 °C and fry portions of the pastry for about 4 minutes until golden brown all around. Place finished pastries on kitchen paper and cool.

4. 4.

   For the berry filling, boil wine with sugar, vanilla sugar and 100 ml water and dissolve the sugar. Whisk cornstarch with 1 tbsp water until smooth. Wash, clean and halve the berries. Stir the cornstarch into the syrup, bring to a quick boil and let thicken. Remove from heat and transfer to a bowl. Place the berries in the syrup and cool.

5. 5.

   For serving cut a lid off each pastry, spoon about 1 tbsp of berry filling onto it, loosely replace the lid and dust with powdered sugar.