Ginger balls

Directions

1. Heat the milk to a lukewarm temperature, then dissolve the yeast in the milk along with 75g of butter. ⏱ ≈ 10 min
2. Pour the flour into a bowl, sift it, and create a well in the center. ≈ 2 min
3. Pour: Pour, the yeast solution, into the hole in the center of the flour. ≈ 3 min
4. Distribute the MSP salt evenly along the sides of the tank. ≈ 3 min
5. Pour in the egg yolk and pour it into the yeast mixture. ≈ 3 min
6. Combine all the ingredients, starting from the center of the pot, until a soft dough is formed. ≈ 4 min
7. Let the dough rise for about 1 hour, covered with a clean, damp cloth, in a warm place. ⏱ 1 hr
8. For example, you can preheat the oven to 50 °C and place the bowl containing the dough in front of the oven door. ⏱ ≈ 10 min
9. While the dough is resting, melt the butter in a small saucepan over low heat. ⏱ ≈ 20 min
10. Then, allow to cool. ⏱ ≈ 20 min
11. Melt the sugar until it caramelizes, then add the egg and the cooled, melted butter. ⏱ ≈ 20 min
12. After an hour of rest, mix the preparation again with the dough and knead it thoroughly. ⏱ ≈ 20 min
13. Preheat the oven. ⏱ ≈ 10 min
14. Cover the work surface with flour. ≈ 3 min
15. Roll out the dough on a work surface to form a sheet approximately 0.5 cm thick. ≈ 4 min
16. Thoroughly rinse the dates and grapes, then drain them using a sieve. ≈ 2 min
17. Carefully weigh the lemon and ginger. ≈ 2 min
18. Combine the butter and caramel until it softens, then mix in the dates, grapes, lemon zest, and cinnamon. ≈ 4 min
19. Divide this mass evenly over the dough and roll out the dough. ≈ 3 min
20. The size of the spatula should not be larger than the diameter of the molds. ≈ 3 min
21. Cut this material into thin slices, approximately 2 cm wide. ≈ 8 min
22. Place these discs in the molds and cover them with a damp dishcloth. ≈ 3 min
23. Let it rest for an additional 30 minutes. ⏱ 30 min
24. For the top layer, melt the butter and mix it with 200 ml of the main ingredient syrup (the ginger-based liquid). ⏱ ≈ 7 min
25. Please use this mixture to season the vegetables. ≈ 3 min
26. Do not use all of it, as you will need some for cooking. ≈ 3 min
27. Bake the molds in the preheated oven for 20 minutes, or until they are golden brown. ⏱ 20 min
28. Regularly brush the pastries with the liquid. ≈ 4 min
29. Let the molds cool down with the gemberbolessen. ⏱ ≈ 20 min
30. Although the dough sticks to the molds, this problem can be solved by gently heating the molds. ≈ 3 min
31. The outer layer, which has been infused with ginger, will then soften and release the dough, which will be quite sticky. ≈ 3 min