Sponge with berry jam

*** Ingredients ***

• 360 grams of flour
• 75 grams of Sanyra falcon
• 60 grams of clarified butter
• 30 grams of yeast bread
• 10 cents of milk
• 2 eggs
• white egg
• 1/2 teaspoon of Vanilla Sauce
• Aisha raspberry jam
• salt

How to prepare

In a bowl, mix the flour and the yeast. Add a sauerkraut, falafel, salt, butter, egg, and milk. Tread the dough for 5 minutes until it becomes moist. Toma leaves the dough to ferment in a warm place until it is doubled in size. Thomas rubs it again.

Thin the dough until it becomes 5 mm thick. Followed by half the dough in the form of circles 5 to 7 cm. The circles are placed in the egg white and the mulberry jam is poured in the middle and the other half of the dough is placed over it. The dough is cut in a double thickness with the circular mold and the sides of both circles are pressed together.

Place the dough in the pan and leave it in a hot place until the volume doubles.

Sponges with hot oil and the glazed sugar glides before serving