Filled Small Oven Chüechli

The mass of ingredients is calculated for 35 pieces.

Prepare: Draw a circle of about 20 cm ø in a corner of a baking paper, place the paper upside down on a baking sheet.

Cooking dough: Bring all ingredients up to and including sugar to a boil in a frying pan, reduce temperature. Add flour all at once. Stir with a ladle until a smooth dough ball forms and pulls away from the bottom of the pan, set skillet aside, cool slightly. Stir in eggs in batches. Dough should be soft but not runny.

Shaping: Fill batter into a piping bag fitted with a large smooth nozzle. For the dough base, pipe about one-third of the dough into the circle in a snail shape. Spoon small mounds the size of a walnut next to it, leaving enough space between them. Keep the rest of the dough in the piping bag at room temperature.

Bake: Approx. 15 min in the lower half of the oven heated to 180 °C, then in about 40 min at 150 °C . Total baking time in about 55 min, never open oven. Remove the dough base and balls. Increase temperature to 180 °C. Pipe and bake the remaining dough one more time in small heaps (about 35 in total). Then dry the base and balls in the turned off, slightly open oven in about 1 hour.

Filling. Prepare: Mix all ingredients up to and including eggnog until well blended. Fill into a piping bag with a fine, smooth nozzle. Use this to poke a small hole in the balls from the bottom, squirt filling into it.

Shape: Bottom on

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