Ingredients for approx. 24 pieces:
300 ml milk
125 g butter
1 cube (42 g) fresh yeast
500 g flour
1 pinch of salt
175 g sugar
1 packet of vanillin sugar
1 egg ( size M)
500 g colorful cherry tomatoes
3 stalks basil
100 g pine nuts
Also:
Flour for rolling out
Grease for the baking tray
Preparation:
1. Warm milk in a saucepan until lukewarm. Melt 100 g butter over low heat
and let it cool down to lukewarm. Stir the yeast into the lukewarm milk until it has dissolved.
2. Put flour, salt, 100 g sugar, vanilla sugar, egg and melted butter in a mixing bowl. Add yeast milk and mix with the dough hooks of the mixer to form a smooth dough. Cover and let rise in a warm place for about 30 minutes.
3. In the meantime, clean and wash the cherry tomatoes. Pluck basil leaves from stems and chop if desired.
4. Knead dough and basil again on floured work surface. Place on a greased baking sheet and roll out evenly. Let rise for another 30 minutes.
5. Cut 125 g cold butter into small cubes and press well distributed into the yeast dough. Spread cherry tomatoes and press them in lightly as well. Sprinkle with pine nuts and 75 g sugar. Bake in a preheated oven (E.-Herd: 175°C/ Gas: Level 2) for 20-25 minutes. Take out, let cool a little. Tastes best when freshly prepared.
Preparation time approx. 45 minutes (plus waiting time)
Nutritional values per piece approx:
Calories: 184
joules: 772
Protein: 4,6 g
Fat: 7,5 g
Carbohydrates: 24.5 g
(FoodCentrale by ddp images)
