For the Dough
- 550g wheat flour
- 60g sugar
- 60g Kerrygold Naturally Softer Irish Butter
- 1 egg
- 220ml milk, lukewarm
- 20g fresh yeast
- 1 tsp vanilla extract
For the Icing
- 200g powdered sugar
- 1-2 tsp raspberry powder from freeze-dried raspberries
- 2-3 tbsp water
For the Cream
- 250g cream
- 200g mascarpone
- 50g powdered sugar
- 4-5 tsp raspberry powder made with freeze-dried raspberries
- 50ml milk
- Decorative sprinkles
For the DoughMix the flour together with the egg, butter and vanilla extract in a bowl. Mix the milk with the yeast and sugar and add the flour mixture.
Now knead the dough by hand or with the food processor for 6-8 minutes until a smooth dough is formed. Cover and let rise in a warm place for at least an hour.
Place the dough on a floured work surface and roll out approximately 1-1.5cm thick. Cut out hearts with a heart cutter (approximately 5cm in size) and place them on baking sheets lined with baking paper with a little space between them. Cover and let rise again for 30 minutes.
Preheat the oven to 180°C top/bottom heat.
Brush the hearts with a little milk and bake on the middle rack for about 14-16 minutes. Remove from the oven and allow to cool. Do the same with the rest of the hearts.
For the IcingMix the powdered sugar with the raspberry powder and a little water. A relatively solid cast should be created. Cut open the hearts and use a small spoon to spread the icing on the top. Decorate with sprinkles while the icing is still wet.
For the CreamPut the cream together with the mascarpone and powdered sugar in a bowl and use the hand mixer or food processor and beat until stiff.
Stir in the raspberry powder and either pour the cream onto the lower halves of the heart with a spoon or fill it into a piping bag with a star nozzle and spray on. Put on the lid, press lightly and enjoy the hearts.
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