Zurich wreath of mixed dough
85 180 минут 8 порции
Mouth-watering festive baking! This test will have little trouble, but the result is worth it. Happy to offer a recipe. Bright holidays to you!
for New Yearfor Easterfor 8th of Marchfor birthdayfor Christmasfor 23rd of February
Ingredients for Zurich wreath of mixed dough
- Flour - 575 g
- Yeast - 1 package.
- Sugar - 50 g
- Milk - 250 ml
- Butter - 350 g
- Chicken egg - 2 PCs
- Almonds - 70 g
- Raisins - 150 g
- Powdered sugar - 170 g
- Lemon juice - 1 tbsp
- Salt - 1/2 tsp.
Step by step instruction of cooking Zurich wreath of mixed dough
Next, the dough three times folded envelope. I.e. one edge is folded around to the middle, it overlays the other. The dough is wrapped in paper and put into the fridge for 15 minutes. Take the dough out of the fridge, roll it again into the reservoir and turn the envelope. This procedure done 2 more times, ie the dough in an envelope should go in the fridge 3 times.
For the filling, mix the protein with 50 g of oil and 4 tablespoons of powdered sugar. Grind the peeled almonds.
Take out the dough from the refrigerator, roll out. Share it along to 2 of the rectangle. Spread with filling, top, pour the almonds and raisins. Roll 2 roll. Combine them in one piece.
And twist together. Spread on a baking sheet and put in a cold oven, heated it to 200 degrees (the dough again will rise) and bake for 35-40 minutes. Meanwhile, prepare the glaze 1 protein, 125g icing sugar and lemon juice. Protein a little whisk, add parts powder, then the lemon juice and again whisk.
On the wreath is still warm, pour the glaze and sprinkle the top with almonds.
We baked a delicious dessert!
From 500 g of flour, yeast, 50 g sugar, 80 g butter, eggs, salt and warm milk, knead the dough.
Here it is we get. Cover with a towel and put in a warm place for 30-40 minutes to make it fit.
Meanwhile, prepare the second test. In a bowl put the crushed melted butter (220g). Him sift 75g flour and knead the oil dough.
The resulting plastic dough roll out between two layers of parchment to a thickness of 1 cm, put into the fridge for 20 minutes.
Meanwhile, the dough came. Promoseven it and roll out into the formation, 2 times more than oil the rolled out dough.
Spread the oil dough into 1 half of the yeast. Cover with the second half. The edges are tightly connected. Roll out the dough, trying not to press hard on the edges.