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Almond swirls
Nutrition facts per serving:
- Energy in kcal about 270
- Fat about 8g
- Carbohydrates about 41g
- Protein about 8g
This is needed
This is needed
for 12 pieces
Yeast dough
- 500 g brown flour
- 1.5 tsp salt
- 2 tbsp sugar
- 1 tbsp spice mixture for Birnbrot (pastry with dried pear filling)
- 0.5 cube yeast (approx. 20 g), crumbled
- 60 g butter, cut into pieces, soft
- 3 dl milk water (1/2 milk, 1/2 water)
To fill/shape
- 200 g filling with almonds
- 2 tbsp milk
- a little brown flour
- water, for brushing
- 2 tbsp flaked almonds
To bake
- 2 tbsp maple syrup
Tools
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- One tart tin (approx. 30 cm in diameter), base lined with baking paper
And that's how it's done
And that's how it's done
Yeast dough
Mix the flour, salt, sugar, pear bread spice and yeast in a bowl. Add the butter and milky water, mix and knead into a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.
To fill/shape
Mix the baking mixture with the milk until smooth. On a lightly floured surface, roll out the dough into a rectangle (approx. 40 x 50 cm). Spread the filling on top, leaving a border of approx. 1 cm all the way around. Roll the dough up from the long edge. Without exerting pressure, cut it into approx. 12 pieces using a bread knife. Arrange the swirls in the prepared tin, cover and leave to rise at room temperature for approx. 30 mins. Brush the swirls with water, sprinkle with almonds.
To bake
Approx. 30 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, slide onto a cooling rack, brush with the maple syrup, leave to cool.
How-tos
