Egg Cup-Cakes

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Egg Cup-Cakes

Egg Cup-Cakes - You can even eat the egg cup!

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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 45 min.
Ready in
Calories:
355
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories355 kcal(17 %)
Author of this recipe:

Ingredients

for
4
Ingredients
15 grams
fresh Yeast
1 teaspoon
50 grams
125 grams
Pastry flour (and flour for the work surface)
1 generous pinch
powdered Cilantro
1 generous pinch
powdered anise seeds
teaspoon
1 tablespoon
soft Butter (and butter for greasing)
1
2 tablespoons
4

Preparation steps

1.

Mix the yeast with sugar and 125 ml of lukewarm water (approximately 1/2 cup) until smooth. Combine the flour with the coriander, anise, salt and butter. Add the yeast and knead with the kneading hook of a hand mixer until smooth. Cover and leave to rise for about 30 minutes.

2.

Place the dough on a floured surface and knead well again. Divide into 4 portions.

3.

For each portion, form a 40 cm long strand (approximately 16 inches). Place each strand on baking sheet greased with butter and wrap into a 5 cm diameter spiral (approximately 2 inches). Brush with egg white and shower with pumpkin seeds. Leave to rise for about 15 minutes.

4.

Bake in preheated oven at 200°C (approximately 400ºF) for about 20 minutes.

Serve as an egg cup, each with a freshly cooked egg.