Bread roll ring


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

Servings
For 8 piece


Nutritional Information

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


Ingredients

  • 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

View these products

Instructions

  • 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.

Discover cooking tips and more recipes at FOOBY

Products used in this recipe

Save these products to a list

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.


Are you looking for another recipe?

Over 600 delicious recipes on coop@home