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
Dough
Filling
Frosting
Utensils
One wide-bottomed ovenproof dish (holding approx. 1 ½ l), greased
How it's done
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Dough
Mix the flour, salt, sugar and yeast in a bowl. Pour in the milk and water, knead into a dough for approx. 5 mins. Add the butter, knead for a further 5 mins. to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.
Filling
Place the almond mixture and orange juice in a bowl, stir 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.
Bake
Approx. 25 mins. in the lower half of an oven preheated to 180 °C. Remove from the oven, allow the swirls to cool slightly, remove from the tin and leave to cool on a rack.
Frosting
Spread the jam over the pastry swirls. Combine the cream cheese with the icing sugar, orange zest and orange juice, serve the frosting with the pastry swirls.
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