Bread Roll Ring

Total time: 3hr 25m
Preparation Time: 30m

For 8 pieces

Nutritional Information

Contains 254 Kcal, 8g Protein, 44g Carbohydrates, 5g Fat


  • Dough
  • 2 tbsp. raw sugar
  • 1 tsp. salt
  • 300 g brown flour
  • 2 dl Water
  • 2 tsp. dry yeast
  • Füllung & Formen
  • 50 g walnuts, coarsely chopped
  • 50 g soft dried apricots, cut into small cubes
  • 50 g prunes, cut into small cubes
  • a little brown flour to dust
  • 50 g dried figs, cut into small cubes
  • 80 g pear bread filling

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  • Dough

    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 about 2 hours at room temperature until double in size.
  • Füllung & Formen

    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, coat with a little oil. Allow the bread rolls to rise again for about 30 mins., dust with a little flour. Bake for approx. 25 mins. in the lower half of an oven preheated to 200°C. Remove from the oven, cool on a cooling rack.
  • Backen

    Ca. 25 Min. in der unteren Hälfte des auf 200 Grad vorgeheizten Ofens. Herausnehmen, auf einem Gitter auskühlen.
  • Tipp:

    Der Znüni-Kranz schmeckt frisch besonders gut.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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