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
Almond mixture
Shape
Bake
How it's done
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Dough
Mix the flour, salt and sugar in the food processor bowl. Crumble the yeast, add to the bowl and mix in. Add the milk and butter. Grate in the lemon zest, knead into a soft, smooth dough using the dough hook on a food processor for approx. 5 mins.
Leave to rise
Cover the dough and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.
Almond mixture
Thoroughly mix the almonds, sugar and milk.
On a lightly floured surface, roll the dough out into a rectangle (approx. 30 x 40 cm), cover with the almond mixture. Remove the redcurrants from the stems and arrange on top, press down gently.
Shape
Roll up the dough from one of the long edges. Cut the roll in half lengthwise.
Braid the sections together with the cut sides facing up. Shape into a wreath, place on a baking tray lined with baking paper. Beat the egg in a bowl, use to glaze the wreath.
Bake
Approx. 40 mins. in the lower half of an oven preheated to 180 °C. Remove from the oven, allow to cool on a rack and dust with icing sugar.
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