Bread roll ring

Bread roll ring

Total: 3 hr 25 Min. | Active: 30 Min.
vegetarian
Nutritional value / piece: 254 kcal
, Fat: 5 g
, Carbohydrate: 44 g
, Protein: 8 g

Ingredients

8 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Dough

300 g brown flour
1 tsp salt
2 tbsp cane sugar
2 tsp dry yeast
2 dl water

Filling & shaping

50 g walnut kernels, roughly chopped
50 g soft dried apricots, diced
50 g dried figs, diced
50 g prunes, diced
80 g Betty Bossi Birnenweggen-Füllung
a little brown flour to dust
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How it's done

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Dough

Mix the flour, salt, sugar and yeast in a bowl. Ad the water, mix and knead to a soft, smooth dough, cover and leave to rise for approx. 2 hrs. at room temperature until double in size.

Filling & shaping

Knead the nuts and dried fruits into the dough. Divide the dough into 8 portions, shape in little balls, flatten a little. Divide the pear pastry filling into the middle of the dough portions. Fold the edges of the pastry over the filling and seal. Place the bread rolls with the seam downwards in a circle on an oven tray lined with baking paper, brush with a little oil. Leave the bread rolls to rise again for approx. 30 mins. then dust with a little flour.

Bake

Bake for approx. 25 mins. in the bottom half of an oven preheated to 200°C. Remove from the oven, allow to cool on a cooling rack.

Good to know
Tip: The bread roll ring is best eaten fresh.

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