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
To bake
Utensils
1 loaf tin (approx. 30 cm), fully lined with baking paper
How it's done
Dough
Mix the flour, salt and yeast in a bowl. Add the milk, butter and quince jelly, mix and knead to form a soft, smooth dough. Cover the dough and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.
Filling
Squeeze the quince well by hand, place in a bowl, add the sultanas and all the ingredients up to and including the cardamom, mix well.
To shape
On a lightly floured surface, roll the dough into a rectangle (approx. 30 x 40 cm). Spread the filling on top. Cut the dough lengthways into 3 strips, cut each strip into 5 pieces, arrange each piece of dough next to one another, place in the prepared tin, brush with quince jelly.
To bake
Approx. 30 mins. in the lower half of an oven preheated to 200 °C. Remove from the oven, allow to cool slightly, brush with quince jelly, remove from the tin and leave to cool on a rack.
| Tip: | Use an apple or a pear instead of a quince. |
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