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
Rhubarb puree
Yeast dough
Filling
Icing
Utensils
For an ovenproof pan, covered with baking paper
How it's done
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.
Filling
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.
Icing
Mix the icing sugar with the reserved rhubarb liquid, decorate the wreath with the icing.
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