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Fluffy pockets of yeasted dough with an amazingly tender flavor

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Fluffy pockets of yeasted dough with an amazingly tender flavor recept

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  • Easy to prepare
  • 12 portions
  • 30 minutes
Jan, 17. 12. 2025

These fluffy yeasted pockets are the ideal choice for a festive breakfast or a Sunday treat. They have a gentle, moist texture, melt in your mouth and, thanks to the simple cream filling, taste literally divine. The advantage is that they stay soft even the next day, so you can prepare them in advance.

For 12 portions

Ingredients

For the dough:

For the filling:

For brushing:

Preparation procedure

  • Dough preparation: Make a sponge from the yeast, a little milk and a teaspoon of sugar. Once it has risen, mix it with the flour, the remaining sugar, vanilla sugar, salt, eggs, milk and the melted Hera. Knead a smooth dough and let it rise in a warm place for about 45 minutes.
  • Filling preparation: In a bowl, mix the sour cream, sugar and vanilla sugar. You can add raisins, chopped nuts or almonds to taste.
  • Shaping the pockets: Roll the risen dough into a sheet about 1 cm thick. Use a pastry wheel or knife to cut out squares. Put a little cream filling in the center of each and bring the opposite corners together.
  • Baking: Transfer the pockets to a baking sheet lined with parchment paper, brush with the beaten egg yolk and bake in a preheated oven at 200 °C for approximately 20–25 minutes, until they are nicely golden.

Preparation time and number of servings

  • Active work: 30 minutes

  • Rising: 45 minutes

  • Baking: 25 minutes

  • Total time: approximately 1 hour 40 minutes

  • Number of servings: 12

Conclusion

These homemade yeasted pastries are proof that irresistible baked goods can be created from simple ingredients. Moist, fluffy and delicately fragrant – they taste great on their own or with coffee or tea. Thanks to the cream filling they remain soft even the next day, so they’re ideal for a festive table or as a treat for guests. Try them and see for yourself that there won’t be a crumb left.

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