500 g flour
1 fresh yeast (42 g)
130 g sugar
1 vanilla sugar
750 ml milk
50 g butter
40 g cornstarch
250 ml heavy whipping cream
200 g canned peaches
50 g sliced almonds
Mix 50 ml warm milk, dash salt, 5 g sugar and yeast, let rise.
In large bowl mix flour and yeast. Add 45 g sugar, vanilla sugar, 200 ml lukewarm milk, melted butter and salt. Form dough, let rise
for 30 min.
Drain and slice peaches.
Filling : Cook thick cream out of 500 ml milk, 80 g sugar, cream and cornstarch, let cool.
Roll out the dough on to greased and floured baking sheet, spread filling and layer peaches on top. Sprinkle with sliced
almonds.Bake for 45 min at 180 C.
In a large bowl, combine zucchini, GB flour, buckwheat, Parmesan, onion, garlic and egg. Season with salt and pepper, to taste.
Heat vegetable oil in a large skillet over medium-high heat. Drop rounded spoonfuls of zucchini batter into hot oil; pan fry until golden, 2 to 3 minutes per side. Drain pancakes on a paper towel-lined plate.