2 Jars (500 gr)
- 250 gr Butter
- 50 gr Powdered sugar
- 3 Egg yolks
- 100 gr Prochiz Gold
- 50 gr Milk powder
- 350 gr All-purpose flour
- 160 gr Prochiz Gold (for topping)
- 200 gr Pineapple jam
- 4 Egg yolks
- Beat the butter, sugar, and egg yolks until smooth, then add the powdered milk, mix well. Add Prochiz Gold and mix well again. Then add the flour little by little.
- After the dough is ready, fill it with the pineapple jam, and shape it as desired.
- After all the dough is done, brush the dough with the egg yolks and add grated Prochiz Gold on top.
- Brush the dough with the egg wash when still raw and bake at a temperature of 130 - 140 °C until cooked (can be adjusted according to each oven).