Almond swirls

Total: 3 hr | Active: 30 min.
vegetarian
Nutritional value / piece: 270 kcal
, Fat: 8 g
, Carbohydrate: 41 g
, Protein: 8 g

Ingredients

12 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

Yeast dough

500 g brown flour
1 ½ tsp salt
2 tbsp sugar
1 tbsp spice mixture for Birnbrot (pastry with dried pear filling)
½ cube yeast (approx. 20 g), crumbled
60 g butter, cut into pieces, soft
3 dl milk water (1/2 milk, 1/2 water)

To fill/shape

200 g filling with almonds
2 tbsp milk
a little brown flour
water, for brushing
2 tbsp flaked almonds

To bake

2 tbsp maple syrup
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Utensils

One tart tin (approx. 30 cm in diameter), base lined with baking paper

How it's done

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Yeast dough

Mix the flour, salt, sugar, pear bread spice and yeast in a bowl. Add the butter and milky water, mix and knead into a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.

To fill/shape

Mix the baking mixture with the milk until smooth. On a lightly floured surface, roll out the dough into a rectangle (approx. 40 x 50 cm). Spread the filling on top, leaving a border of approx. 1 cm all the way around. Roll the dough up from the long edge. Without exerting pressure, cut it into approx. 12 pieces using a bread knife. Arrange the swirls in the prepared tin, cover and leave to rise at room temperature for approx. 30 mins. Brush the swirls with water, sprinkle with almonds.

To bake

Approx. 30 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, slide onto a cooling rack, brush with the maple syrup, leave to cool.

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