Directions

1

Open the bakingbag - fold the edge of the bag and place it on the table like a sock

2

Pour cream, yeast and cane sugar into and mix it in the bag

3

Pour in the rest of the ingredients and mix

4

Release the binder by the dotted line at the front of the "sock" - tie the binder - not too tight - the dough should be able to breathe

5

Leave the dough in the refridgerator for the next day - preferably 8-16 hours

6

Remove dough from refrigerator

7

Cut a hole in the tip / "toe" - a small hole so you can control the liquid dough

8

Heat the apple slice pan - put a small piece of butter in each hole

9

Carefully pour dough into each hole on the pan

10

Bake until it becomes light brown and flip over with meat pin or fork