Mini apple yeast wreaths

Mini apple yeast wreaths

Total: 3 hr 30 min. | Active: 45 min.
vegetarian
Nutritional value / piece: 714 kcal
, Fat: 32 g
, Carbohydrate: 89 g
, Protein: 14 g

Ingredients

6 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

500 g white flour
1 ½ tsp salt
2 tbsp sugar
2 tsp cinnamon
1 parcel dry yeast (7 g)
75 g butter, cut into pieces, soft
2 ¼ dl apple juice
1 egg

Filling

125 g butter, cut into pieces, soft
100 g apple jelly
4 tbsp shelled ground almonds
1 tbsp cinnamon

To shape

3 apples, cut in half crosswise
2 tbsp apple jelly
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How it's done

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Dough

Mix the flour, salt, sugar, cinnamon and yeast in a bowl. Add the butter, apple juice and egg, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 2 hrs. until doubled in size.

Filling

Mix the butter, jelly, almonds and cinnamon.

To shape

Divide the dough into six equal pieces. On a lightly floured surface, roll out the dough into rectangles of approx. 15 x 30 cm, cover with the filling. Starting from the long edge, tightly roll up each piece of dough. Cut the rolls in half lengthwise, twist the strands with the cut sides facing up, join the ends to make little wreaths. Place the apple halves face down in the middle. Transfer the wreaths to 2 baking trays lined with baking paper, leave to rise for a further 15 mins. Glaze the wreaths with the jelly.

To bake

Approx. 30 mins. in an oven preheated to 200°C (convection).

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