John Myers
Contents
show
Ingredients
Yeast dough:
- 22 g Yeast fresh
- 125 ml Milk lukewarm
- 250 g Spelt flour
- 50 g Raw cane sugar
- 1 packet Vanilla sugar
- 1 pinch Sea salt from the mill
- 1 Egg
- 50 g Butter at room temperature
Aside from that:
- 100 g Raisins
- 100 g Chopped almonds
- 100 g Apricot jam
Instructions
- Prepare a yeast dough from the ingredients and let it rise for 45 minutes.
- Wash the raisins and drain them well.
- Briefly toast the almonds in a pan without fat.
- Roll out the yeast dough into a rectangle and coat with 80 g of the apricot jam,
- Spread the raisins and almonds on the jam and roll up the dough from the longest side.
- Line the springform tin with baking paper and cut the rolling pin into 3-4 cm thick pieces and place in the baking tin with the cut surface facing up. Cover and let rise for another 20 minutes.
- Preheat the oven to 200 ° C.
- Bake the rosette cake at 200 ° C for about 20 minutes, remove from the oven and immediately brush with the remaining apricot jam. Serve warm or cold.
Nutrition
Serving: 100gCalories: 336kcalCarbohydrates: 48.5gProtein: 6.9gFat: 12.3g
