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Flax Wrap

5 from 7 votes
Course Dinner
Cuisine European
Servings 2 people
Calories 340 kcal

Ingredients
 

  • 105 g Butter
  • 150 ml Milk
  • 375 g Flour
  • 7 g Dry yeast
  • 0,75 tsp Freshly ground cinnamon
  • 0,75 tsp Ground cardamom
  • 1 pinch Salt
  • 1,5 tbsp Sugar
  • 2 small Eggs
  • Powdered sugar

Instructions
 

  • Put the butter together with the milk in a saucepan and let it melt over a low heat. Mix the flour with the dry yeast, the spices, the salt and the sugar in a bowl.
  • Pour the butter-milk mixture into the mixing bowl of the food processor, add 1/3 of the flour mixture and now also add the eggs. Now start kneading with the dough hook of the food processor and gradually add the rest of the flour. Knead until the dough comes off the bowl.
  • Let the dough rest in a warm place for about 60 minutes, covered, until the dough volume has at least doubled.
  • Then line a baking sheet with parchment paper and preheat the oven to 170 degrees. Divide the dough into 6 parts. And then divide these parts into 3 parts, roll them out into thin rolls of approx. 20 cm in length and roll each of these rolls in some powdered sugar.
  • 3 Place rolls side by side and press together at the top and then braid a braid and then press the lower ends together. Then place the braids on the baking sheet and cover again for 20 minutes.
  • Then bake in the middle of the oven for 25 - 30 m minutes until golden. Tastes best warm, but can be warmed up again the next day.

Nutrition

Serving: 100gCalories: 340kcalCarbohydrates: 46.9gProtein: 6.8gFat: 13.8g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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