Bread wreath with rhubarb filling

Bread wreath with rhubarb filling

Total: 3 hr 5 min. | Active: 45 min.
Nutritional value / people: 243 kcal
, Fat: 7 g
, Carbohydrate: 37 g
, Protein: 6 g


12 people


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

Rhubarb puree

250 g rhubarb, cut into pieces
80 g sugar

Yeast dough

400 g light spelt flour
2 tbsp sugar
1 tsp salt
½ cube yeast (approx. 20 g), crumbled
2 ½ dl milk


50 g hazelnuts, coarsely chopped
50 g coconut flakes


70 g icing sugar
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For an ovenproof pan, covered with baking paper

How it's done

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Rhubarb puree

Mix the rhubarb and sugar in a wide pan, bring to the boil, cover and cook for approx. 5 mins., puree, leave to cool. Set aside 2 tbsp.

Yeast dough

Mix the flour, sugar, salt and yeast in a bowl. Add the milk, knead for approx. 10 mins. to form a soft dough, cover and leave to rise for approx. 1½ hrs. until doubled in size.


Mix the rhubarb puree, hazelnuts and coconut flakes. On a lightly floured surface, roll out the dough into a rectangle (approx. 35 x 45 cm).

Spread the filling on top, smooth down, leaving a border of approx. 1 cm all the way around. Starting from one of the long edges, roll up the dough. Cut the roll in half lengthwise, twist the strands with the cut sides facing up. Shape into a wreath, place in the cooking pot, cover with the lid.

To bake

Approx. 40 mins. on the bottom shelf of an oven preheated to 220°C. Remove the lid and cook for a further 5 mins. Remove from the oven, leave to cool on a rack.


Mix the icing sugar with the reserved rhubarb liquid, decorate the wreath with the icing.

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