This Hilda buns are baked with a delicate pastry without baking powder and sustain its intense vanilla aroma through the pith of a vanilla pod. Fill flour in a mixing bowl and mix with fine granulated sugar. Slit open a vanilla bean lengthwise with a sharp kitchen knife and the pulp with the blunt knife scrape out the back or one teaspoon, so that the fibers do not cut with the vanilla pod. The best vanilla blend with a fork in the flour.
The butter should be at room temperature as possible. Distribute butter in small pieces over the flour and add a fresh organic egg medium size. The pastry first thoroughly with electric mixer knead the dough hook on, arise to crumble. The crumble in the end by hand knead to a smooth dough ball. Preheat the oven to 150 ° and line a baking sheet with parchment paper. The amount is enough for two plates. Divide the dough into several portions, so that he can roll out easily. The work surface, the dough and rolling pin with flour and roll out the dough as thinly as possible, about 1/4-1/2 inch thick. Out with a 25 rogue cookie cutter square or round cookies and place on baking paper. Gouge out the remaining dough 25 cookie, which make a square hole or free in the middle, like to see in the picture above.
The Hilda rolls on the middle rack at 150 ° about 15 minutes until light. The sheet from the oven and pull the Hilda roll with the baking paper from the tray. After cooling, place the bottom halves of a small dollop of red currant jelly in the middle. Powdered sugar and place it in a strainer to sprinkle the top halves. The upper halves with light pressure on the currant-jelly set. Hilda dry bread before sealing in a biscuit tin in the air easily leave.
¤ 300 g Flour
¤ 100 g Granulated sugar, fine
¤ 1 Vanilla pod
¤ 150 g Butter
¤ 1 Organic egg
¤ 150 g Currant jelly
¤ 40 g Powdered sugar
50 servings – 64 calories per serving, 30 mins Prep – 45 mins Total