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 shape
How it's done
Yeast dough
Mix the flour, salt, sugar and yeast in a bowl. Add the butter and milk, knead into a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.
To shape
Weigh out 8 portions of dough at approx. 70 g each, shape into balls, placing the almond (king) into one of the balls. Shape a large ball from the remaining dough, place on a baking tray lined with baking paper and place the small balls evenly around the large one, cover and leave to rise again for approx. 30 minutes. Brush with egg yolk, sprinkle with almond flakes and sugar crystals.
Bake
Bake for approx. 30 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, place on a cooling rack and allow to cool.
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