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
Almond filling
To shape
How it's done
Yeast dough
Mix the flour, salt, sugar and yeast in a bowl. Add the butter and milky water, knead into a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.
Almond filling
Combine the almond paste, almonds and jelly with the lemon zest and juice.
To shape
Weigh out 8 portions of dough (each approx. 70 g), set aside the rest. Flatten the pieces of dough, place 1 tbsp of almond filling in the centre of each piece, shape into balls, placing the almond (king) on top of the almond mixture in one of the balls. Flatten the remainder of the dough, place the rest of the filling on top, shape into a large ball, place in the centre of a tin lined with baking paper. Arrange the small balls evenly around the large one, cover and leave to rise for a further 30 mins. Brush the dough balls with egg, sprinkle with flaked almonds.
To bake
Approx. 30 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, slide the cake onto a cooling rack and leave to cool completely.
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