
Tante Fanny
Tante Fanny Fresh yeast dough with butter
500 g5 DAYS AVERAGE FRESHNESS
Delivery to your door
We source locally for the freshest groceries you can trust.
- Description
- Composition
- Similar products
- More from this brand
- Recipes
Aunt Fanny Fresh yeast dough with butter 500g
For many, fresh yeast dough is one of the best doughs. And one of the hardest. The question always remains: Does it open? Or will it remain sitting this time and thus become inedible. With the butter yeast dough bought from Aunt Fanny, the answer is: yes, it rises. And it shows off your fresh fruit from the garden to perfection.
Recipe idea - Carinthian Reindling, yeast nut Gugelhupf
An Austrian pastry classic: the Carinthian Reindling. Yeast dough filled with nuts, cinnamon and sultanas, baked in a Gugelhupff mould. We'll show you how to make the dessert yourself with a recipe video.
Ingredients for 1 Gugelhupfform:
- 1 Pkg. Aunt Fanny Fresh Yeast Dough with Butter 500 g
- (Alternative: Aunt Fanny Fresh Yeast Dough with Butter 500 g
- 100 g raisins
- 50 ml rum
- 100 g sugar
- 1 tbsp cinnamon
- 100 g grated nuts (e.g. hazelnuts or walnuts)
- 125 g butter melted
- Some icing sugar to sprinkle .
Preparation
Step 1: Soak the sultanas in rum. Preheat oven to 180° C top/bottom heat.
Step 2: Grease the cake tin with butter. Mix the sugar, cinnamon, nuts and remaining butter.
Step 3: Work the dough straight from the fridge. Spread the filling on the pastry, spread the rum sultanas on top. Roll up the dough tightly, starting from the bottom, and place in the mould.
Step 4: Bake the Reindling in the tin on a wire rack for 30 - 35 min. on the lowest shelf until golden brown.
Step 5: After baking, allow to cool briefly, turn out and serve lukewarm or cold. Sprinkle with icing sugar.
About the manufacturer:
Aunt Fanny is a fresh dough specialist. Our story began in 1999 with a roll of fresh puff pastry, rolled out ready to bake on baking paper and lots of ideas. Because cooking and baking has always been our great passion. Since then, the ideas have grown into an extensive fresh dough range: Pizza doughs, shortcrust and quiche doughs, puff pastry, strudel doughs, tarte flambée doughs and more! Aunt Fanny - Fannytastically simple!
Durability
Frischteig backfertig aufgerollt auf Backpapier
Zutaten: WEIZENMEHL, Trinkwasser, Zucker, Sonnenblumenöl, 3,6 % BUTTER, Glukosesirup, Backtriebmittel: Dinatriumdiphosphat, Natriumhydrogencarbonat, WEIZENSTÄRKE, Ethylalkohol, WEIZENKLEBER, Speisesalz, Emulgator: Mono- und Diglyceride von Speisefettsäuren, Hefe, Aroma (enthält Milch).
Gekühlt (bei 2°-8°C) lagern, nach dem öffnen umgehend verbrauchen.
Kontakt: Tante Fanny Frischteig GmbH, Parkstraße 24, A-4311 Schwertberg, Austria, +43(0)7262 / 626 86 – 0, office@tantefanny.at
Nutritional values per 100 g
Energy value | 1322 kJ/314 kCal |
Fats | 8.5 g |
including saturated fatty acids | 3.7 g |
Carbohydrates | 50 g |
including sugars | 9.2 g |
Protein | 7.3 g |
Salt | 1.5 g |
Fibre | 1.3 g |
Allergens
Cereals (gluten) |
Milk |