low gluten flour
Rum for macerating raisins
Anka Whole Milk Powder
Brush surface with egg yolk
How to make a super creamy grape soufflé
Soften the butter until it is soft enough to make small pits with your fingertips, beat with an electric mixer until smooth.
Add the powdered sugar, stirring properly to prevent flying powder, continue beating with the electric mixer.
Continue beating with an electric mixer. Beat until fluffy and white.
Add the egg yolks in 3 additions, beating well each time before adding the next.
Sift in the flours and the rum-soaked and drained blackcurrant or raisins and mix well.
Mix until the dough is free of dry flour, handle gently and refrigerate in an airtight container for 15-20 minutes.
Roll into 18g balls and arrange in a baking dish, spacing them apart and brush with egg wash. Bake in a 180 degree Celsius oven for 18-20 minutes. The oven temperature varies, remember to adjust according to your own oven.