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
Shape
To bake
Utensils
One springform pan (approx. 24 cm in diameter), base lined with baking paper, sides greased
How it's done
Yeast dough
Mix the flour, sugar, salt, cinnamon and yeast in a bowl. Add the butter, milk and egg, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.
Shape
On a lightly floured surface, roll the dough out into a rectangle (approx. 40 x 50 cm). Spread the butter over the dough, leaving a border of approx. 1 cm all round. Arrange the rhubarb and strawberries on top and sprinkle with sugar and cinnamon. Roll the dough up from the long edge. Without exerting pressure, cut it into approx. 12 pieces using a bread knife. Place the pieces of dough in the prepared tin, cover and leave to rise again for approx. 30 mins.
To bake
Approx. 40 mins. in the lower half of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly on a cooling rack. Puree the strawberries, mix with the icing sugar, spread on top of the swirls.
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