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
To shape
How it's done
Dough
Mix the flour, salt and sugar in a bowl. Crumble the yeast, add to the bowl and mix in. Cut the butter into pieces, add with the milk, knead into a soft, smooth dough using the dough hook on a food processor for approx. 5 mins.
Cover and leave to rise at room temperature for approx. 2 hrs. until doubled in size.
Filling
Roughly chop the candied lemon peel, place in a bowl. Add the hazelnuts, sugar, cinnamon and water, mix well.
To shape
On a lightly floured surface, roll out the dough into a rectangle (approx. 35 x 60 cm), cut lengthwise into 10 strips approx. 6 cm wide.
Divide the filling into 10 equal portions, spread the filling in the middle of the strips of dough. Press the edges of the dough together over the filling.
Shape the rolls into long horseshoes, place (seam-side down) on two baking trays lined with baking paper. Beat the egg and use it to glaze the pastry.
To bake
Approx. 15 mins. in an oven preheated to 180 °C (convection). Remove from the oven, leave to cool on a rack.
| Shelf life: | Store in an airtight container for approx. 4 days. |
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