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
To shape
To bake
How it's done
Dough
Mix the flour, salt and yeast in a bowl. Add the butter, quark and honey, mix the water and saffron, pour in, mix, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.
To shape
Divide the dough into two portions, shape each into a strand approx. 1 m long, then braid the strands. Transfer to a baking tray lined with baking paper, join the ends to make a wreath. Cover and leave to rise again for approx. 30 mins. Glaze the wreath with egg, sprinkle with sugar crystals.
To bake
Approx. 35 mins. in the lower half of an oven preheated to 180 °C. Remove, brush the wreath with honey while still hot, allow to cool slightly on a rack.
| Tip: | This bread wreath tastes best served lukewarm. |
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