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Betty Bossi Koch-Center
One square springform pan(20 x 20 cm), lined with baking paper
How it's done
Mix the flour, salt, sugar and yeast in a bowl. Add the vegan butter, soya cream and water, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.
Mix the rhubarb, raspberries and sugar in a wide pan, bring to the boil, then boil fast for approx. 15 mins. while stirring. Set aside the mixture, leave to cool.
On a lightly floured surface, roll the dough out into a rectangle (approx. 40 x 50 cm). Set aside 5 tbsp of filling, spread the remainder of the filling on top, leaving a border of approx. 1 cm all the way around, sprinkle with the almonds. Roll the dough up from the long edge. Without exerting pressure, cut it into approx. 9 pieces using a bread knife. Place the pieces of dough in the prepared tin, cover and leave to rise again for approx. 30 mins. Brush the brioches with the soya cream.
Approx. 35 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly on a cooling rack, dust with icing sugar, serve lukewarm with the reserved filling.
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