makes
15
prep
25 minutes
cook
30 minutes
difficulty
Easy
makes
15
serves
preparation
25
minutes
cooking
30
minutes
difficulty
Easy
level
Ingredients
- 500 g (3⅓ cups) plain flour
- 3 tsp baking powder
- 250 g butter, chopped
- 120 ml milk
- 2 egg yolks
- 2 tsp sour cream
- 1 egg, separated, for brushing
- poppy seeds and sesame seeds, for sprinkling
Instructions
Preheat the oven to 180˚C.
Mix the flour and baking powder in a mixing bowl. Add the butter and use your fingers to rub in until it forms fine crumbs.
In another bowl, whisk the milk, egg yolks and sour cream until combined. Slowly add the milk mixture to the flour mixture and stir until the dough comes together.
Roll out the dough on a lightly floured work surface with a rolling pin until as thick as your finger. Using a round 4 cm pastry cutter, cut out circles. Using a 3 cm pastry cutter, cut a hole from the centre of half of the circles.
Brush the edges of the circles with the egg white and top with the rings. Brush the top with the egg yolk and sprinkle with the seeds.
Bake for 30 minutes or until light golden.
Recipe from by Sanda Vuckovic Pagaimo, with photographs by Sanda Vuckovic Pagaimo.
This recipe is featured as part of our online column, Blog Appétit: Little Upside Down Cake. View more recipes from .
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
