Magic White koala sandwiches with homemade almond-cinnamon paste
For 8 koala rolls
- 500 g Mix for Magic White
- 330 ml water (room temperature)
- 1 beaten egg
- 8 almonds
- 1 chocolate pen
- When working on your dough, always sprinkle flour over the work surface/roll of dough/dough.
For the almond-cinnamon paste
- 100 g milk chocolate
- 125 g margarine
- 1 egg
- 1 tbsp ground almonds
- 1 tsp cinnamon
Make 8 koala rolls
Knead Mix and water for 20 minutes by hand or 10 minutes in a bread maker until you have a smooth dough.
Cover with a tea towel. Allow to rise at room temperature for 40 minutes.
Press flat and knead again for 1 to 2 minutes.
Divide your dough into 8 pieces of 45 g and 16 pieces of 3 g. Roll into nice, round balls. Place a large ball on a baking tray and shape the ears with two small balls by placing them against the large ball. Do this for all the balls.
Cover and leave to rise at room temperature for 40 minutes until the dough has doubled in size.
Brush each koala roll with beaten egg and give each koala roll a nose using an almond.
Bake the koala rolls for 20 minutes in a preheated oven at 200°C.
Allow the koala rolls to cool.
Draw 2 eyes on the koala rolls using a chocolate pen.
Make the almond-cinnamon paste
Melt the chocolate in a bain-marie over low heat.
Remove from the heat and mix in the margarine. Return the pan to the heat until the margarine has melted completely. Stir constantly.
Remove the pan from the heat again and quickly mix in 1 egg.
Once mixed, add the ground almonds and cinnamon. Store the almond-cinnamon paste in a well-sealed jar in the fridge.1