250 g milk
250 g water
250 g Debic Butter Constant
250 g wheat flour
500 g eggs
2.5 g salt
1500 g Debic Stand & Overrun
Assembly and finish
Gently heat milk, butter and water until the butter has melted.
Then bring to a boil.
Remove the pan from the heat and add the sieved flour at once.
Mix the dough and add the eggs.
Put the dough in a piping bag and make a nice kringle (pretzel shape).
Bake at 200 °C for approximately 30-40 minutes.
When cooled down, cut the top off the kringle.
Fill it with whipped Debic Stand & Overrun.
Decorate with icing and jam.