Soft Carnival Sweet Danube
Sweet
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Cook Time
4 h
Servings
10
Difficulty
Medium
Prep Time
60 Min
Description
This soft Carnival sweet Danube is a real treat! Prepared with a leavened dough enriched with a touch of lemon and stuffed with a delicious chocolate cream, it is perfect for celebrating Carnival in joy. The preparation takes a little time for leavening, but the result is a soft and fragrant cake that will win everyone over. I often prepare it for Sunday breakfast, and it disappears in the blink of an eye! Decorated with icing and colored balls, it is also beautiful to look at. An original idea for a party or a special snack.
Ingredients (13 ingredients)
-
1 piece eggs
-
100 g sugar
-
275 g 00 flour
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275 g manitoba flour
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1 packet dry brewer's yeast for leavened cakes
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250 ml lukewarm milk
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60 ml sunflower seed oil
-
1 piece lemons the grated rind
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1 packet preparation for chocolate cream
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200 ml milk
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2 packet vanilla icing sugar
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4 tbsp boiling water
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rainbow sprinkles
Preparation (11 steps)
Preparation of the dough
In the Thermomix bowl, pour 275 g of 00 flour, 275 g of manitoba flour and 1 sachet of dry brewer's yeast for leavened cakes. Mix for 10 Sec./Speed 3.
Adding the liquid ingredients
Add 250 ml of lukewarm milk, 100 g of sugar, 60 ml of sunflower seed oil, the grated zest of 1 lemon and 1 egg to the bowl. Set 30 Sec./Speed 4.
Dough
Set the dough function for 3 Min./Kneading stage. If the dough is too sticky, add a little flour.
Dough leavening
Transfer the dough to a lightly oiled bowl, make a cross-shaped incision on the surface, cover with plastic wrap and leave to rise in a warm place for about 2 hours, or until doubled in volume.
Preparation of the chocolate cream
In the clean bowl, pour 200 ml of milk and 1 sachet of preparation for chocolate cream. Mix for 2 Min./90°C/Speed 3.
Cooling the cream
Transfer the cream to a bowl, cover with plastic wrap in contact and leave to cool completely.
Formation of the balls
After leavening, roll out the dough on a floured surface to a thickness of about 1.5 cm. Obtain 16-17 discs with a 9 cm pastry cutter. Lightly flatten the discs, put a teaspoon of cream in the center, brush the edges with a little milk and close like a bag forming balls.
Second leavening
Arrange the balls in a greased and floured baking tray (or lined with baking paper) and leave to rise for about 20 minutes.
Baking in the oven
Bake in a preheated oven at 170°C (fan) or 180°C (static) for 30-35 minutes.
Preparation of the glaze
In the clean bowl, pour 2 sachets of vanilla icing sugar and 4 tablespoons of boiling water. Mix for 20 Sec./Speed 3.
Decoration
Remove the danube from the oven, let it cool and then remove it from the mold. Pour the glaze over the danube and spread it evenly. Decorate with rainbow sprinkles.
Finished cooking? Great! 🎉
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Created by
Sara Marino
8
Rezepte
0
Kochbücher
Allergens
- Cereals containing gluten
- Eggs
- Milk (including lactose)
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