Most beloved Belgian pie combined with typically American touch : a brownie filling.
Preparation time 30 minutes .. Rising 30 + 20 + 10 + 2×15 minutes .. Baking 10 minutes
Prepare the dough according the recipe from the link. While your dough is rising, prepare the brownie filling ( according the recipe from the second link).
Weigh after the proofing pieces of 50 g of off bulb and on them. Place the rolls on a greased baking sheet and press them equally flat. Cover them with a cloth and plastic film.
After 20 minutes, the beads in the middle so that a dimple formed. Cover them again with cloth and foil. Repeat this after 10 minutes and one last time after 15 minutes.
Brush the mast up thin with beaten egg and fill the hole with the brownie filling. Let pies rise up for 15 minutes (not covered) and bake for 10 minutes, at 230°C.
Roll them completely in icing sugar as soon as they come out of the oven.
Also those piest are perfectly suitable to be frozen after baking and cooling.