Grittibänz wreath

Grittibänz wreath

Total: 2 hr 40 min. | Active: 40 min.
vegetarian
Nutritional value / piece: 363 kcal
, Fat: 12 g
, Carbohydrate: 52 g
, Protein: 10 g

Ingredients

8 pieces

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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 zopf flour
1 ½ tsp salt
3 tbsp sugar
½ cube yeast (approx. 20 g), crumbled
80 g butter
3 dl milk

Grittibänz wreath

1 egg, beaten
16 raisins
1 tbsp decorating sugar
2 tbsp almonds, coarsely chopped
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How it's done

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Dough

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

To shape

Set aside 350 g of the dough for decoration. On a lightly floured surface, divide the remainder of the dough into 8 equal portions, shape into ovals, flatten a little and place in a ring on a baking tray lined with baking paper, making sure they are well spaced out. Use the reserved dough for hair and hats, stick these on with a little water.

Grittibänz wreath

Brush the dough with egg, press raisins into the faces for eyes, cut the noses using scissors. Sprinkle sugar crystals and almonds over the hats and hair.

To bake

Approx. 30 mins. in the lower half of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly, leave the wreath to cool completely on a rack.

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