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Bread roll ring
30 m active | 3 h 25 m total
Nutrition facts per serving:
  • Energy in kcal about 254
  • Fat about 5g
  • Carbohydrates about 44g
  • Protein about 8g
This is needed
This is needed for 8 piece
  • 300 g brown flour
  • 1 tsp salt
  • 2 tsp dry yeast
  • 2 tbsp cane sugar
  • 2 dl water
Filling & shaping
  • 50 g walnut kernels, coarsely chopped
  • 50 g soft dried apricots, cut into cubes
  • 50 g dried figs, cut into cubes
  • 80 g pear bread filling
  • 50 g prunes, diced
  • a little brown flour, to dust
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And that's how it's done
And that's how it's done
Mix the flour, salt, sugar and yeast in a bowl. Ad the water, mix and knead to a soft, smooth dough, cover and leave to rise for approx. 2 hrs. at room temperature until double in size.
Filling & shaping
Knead the nuts and dried fruits into the dough. Divide the dough into 8 portions, shape in little balls, flatten a little. Divide the pear pastry filling into the middle of the dough portions. Fold the edges of the pastry over the filling and seal. Place the bread rolls with the seam downwards in a circle on an oven tray lined with baking paper, brush with a little oil. Leave the bread rolls to rise again for approx. 30 mins. then dust with a little flour.
Bake for approx. 25 mins. in the bottom half of an oven preheated to 200°C. Remove from the oven, allow to cool on a cooling rack.