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
Wreath
Raspberry mustard
Filling
How it's done
Dough
Mix the flour and salt in a bowl, crumble the yeast and mix in. Pour in the water and oil, mix, knead for approx. 10 mins. to form a soft, smooth dough. Cover the dough and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.
Wreath
Divide the dough into three portions. On a lightly floured surface, shape into three strands approx. 80 cm long.
Braid the strands and shape into a wreath. Place the wreath on a baking tray lined with baking paper, cover and leave to rise again for approx. 30 mins.
Brush the wreath with a little water, sprinkle with poppy seeds.
Bake
Approx. 35 mins. in the lower half of an oven preheated to 200 °C. Remove from the oven, leave to cool on a rack.
Raspberry mustard
Place the raspberries, mustard and oil in a measuring cup, puree, season. Halve the wreath crosswise, spread the raspberry mustard over the top and bottom halves.
Filling
Cut the cheese into slices, peel and quarter the eggs, quarter the onions and spread on top of the bread along with the raspberries. Cover with the top half of the wreath, cut into approx. 12 slices.
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