Bread roll ring

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

For 8 piece

Nutritional Information

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


  • Dough
  • 2 tbsp cane sugar
  • 1 tsp salt
  • 300 g brown flour
  • 2 dl water
  • 2 tsp dry yeast
  • Filling & shaping
  • 50 g walnut kernels, roughly chopped
  • 50 g soft dried apricots, diced
  • 50 g prunes, diced
  • a little brown flour to dust
  • 50 g dried figs, diced
  • 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 approx. 2 hrs. at room temperature until double in size.
  • Filling & shaping

    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, brush with a little oil. Leave the bread rolls to rise again for approx. 30 mins. then dust with a little flour.
  • Bake

    Bake for approx. 25 mins. in the bottom half of an oven preheated to 200°C. Remove from the oven, allow to cool on a cooling rack.
  • Tip:

    The bread roll ring is best eaten fresh.

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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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