Pavlova cookies
Description
Perfect with tea and coffee. You can use margarine instead of butter in the dough. Quick-acting dry yeast can also be replaced with fresh compressed yeast.
Instructions
- 1
Step 1
Place all the ingredients on the table. Warm the milk slightly in a saucepan ahead of time, to about 36–38°C.
- 2
Step 2
Sift all the flour into a large bowl and add the instant yeast. Mix.
- 3
Step 3
Add vanilla sugar. Mix.
- 4
Step 4
Pour in warm milk and previously melted butter.
- 5
Step 5
Add the salt and beat in the egg.
- 6
Step 6
Knead a soft dough that does not stick to your hands. Shape the dough into a ball in the bowl, cover the bowl with a kitchen towel, and let it rest undisturbed for one hour. During this time, the dough will rise and approximately double in volume.
- 7
Step 7
Then place the dough on a work surface lightly dusted with a small amount of flour. Roll out the dough with a rolling pin into a sheet about 0.3 mm thick. Sprinkle part of the sugar onto one half of the rolled-out dough.
- 8
Step 8
Fold the dough, and sprinkle part of the sugar on half of the folded dough.
- 9
Step 9
Fold the dough in half once more and roll it lightly with a rolling pin.
- 10
Step 10
Now cut the folded dough into small rectangles—these are the shapes for the cookies you’ll bake.
- 11
Step 11
Line a baking sheet with parchment paper and arrange all the Pavlova cookie portions on it. Brush the top of each cookie portion with milk using a silicone brush and sprinkle with sugar. Bake the cookies in a preheated oven at 180°C for 15 minutes.
- 12
Step 12
Place the finished cookies on a plate and let them cool slightly.
- 13
Step 13
Serve the cookies to the table.