Ingredients
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
Yeast dough
To fill
To glaze
To bake
How it's done
Yeast dough
In a bowl, mix the flour with all the other ingredients up to and including the sugar. Crumble the yeast, cut the butter into pieces, add to the flour along with the milk.
Knead into a soft, smooth dough using the dough hook on a food processor for approx. 10 mins. on a low setting. Cover and leave to rise at room temperature for approx. 2 hrs. until doubled in size.
To shape
On a lightly floured surface, roll the dough out into a rectangle of approx. 30 x 45 cm.
To fill
Beat the marzipan with the cream until smooth. Spread the mixture over the dough along with the raspberries.
To shape
Quarter the dough lengthwise, roll up from the long edge.
Shape the strands into 4 buttons, place on two baking trays lined with baking paper, cover and leave to rise for a further 30 mins.
To glaze
Beat the egg and use it to glaze the buttons.
To bake
Approx. 25 mins. in an oven preheated to 160 °C (convection). Remove from the oven, slide onto a cooling rack, allow to cool slightly then dust with icing sugar.
| Tip: | These marzipan buttons taste best fresh. |
|---|
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