Semmelwrap

Semmelwrap by the campfire

Instructions:

• Heat the milk to a maximum of 37 degrees. Dissolve the yeast in the warm milk.
• Add crème fraiche, caster sugar, vanilla sugar and a pinch of salt.
• Add the room temperature butter and the wheat flour. Take a little at a time and knead the dough well.
• After this, you let the dough rise under a towel for about 45 minutes until it doubles in size.
• Divide the dough into eight pieces. Then roll these out into round "pancakes" about 5mm thick. Feel free to have a little flour when rolling to avoid the dough sticking.
• Then melt butter in your Jägarstekpanna. When the butter has stopped sizzling, it's time to put in your "pancake". Fry it on both sides until it has a golden brown surface and is no longer doughy.
• Then let the "pancakes" cool on a cutting board or similar before adding your filling. Otherwise the cream will melt.
• We then assemble your wrap into a cone. Here it is good to wrap the cone in a bit of waxed paper or baking paper to reduce smearing. Then tie a string or ribbon around it.
• Then fill the semmel wrap with almond mass and cream. Or why not vanilla cream and jam. Let the imagination flow. Then finish by dusting on some icing sugar and enjoy!