Fruity afternoon snack rolls

Fruity afternoon snack rolls

20 Min. Active
2 hr 10 Min. Total
223 kcal per piece
vegetarian
Nutritional value / piece: Fat: 4 g, Carbohydrate: 37 g, Protein: 7 g

Junior chef

Two stars mean: The best chefs are required here, who weigh, cut, knead, shape and fill soft ingredients.

Utensils

  • Baking paper
  • Baking tray
  • Bowl
  • Brush
  • Knife
  • Measuring cup
  • Oven mitts
  • Tablespoon
  • Teaspoon
  • Kitchen scales

Ingredients

12 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Dough

100 g dried apricots
100 g dried apple segments
500 g multi grain flour
1 tsp salt
½ tsp sugar
50 g almonds
½ cube yeast (approx. 20 g)
3 ½ dl milk water (1/2 milk, 1/2 water)
1 tbsp milk
1 tbsp sesame seeds

How it's done

The kids can help at the marked areas .

Dough

100 g dried apricots
100 g dried apple segments
500 g multi grain flour
1 tsp salt
½ tsp sugar
50 g almonds
½ cube yeast (approx. 20 g)
3 ½ dl milk water (1/2 milk, 1/2 water)

Roughly chop the apricots and apple slices, mix with the flour, salt, sugar and almonds in a bowl. Pour in the milky water, crumble the yeast, mix in and knead to form a soft dough. Cover and leave to rise for approx. 1½ hrs. at room temperature until doubled in size.

To shape

Divide the dough into 12 portions, shape into round bread rolls and place on a baking tray lined with baking paper.

1 tbsp milk
1 tbsp sesame seeds

Brush with milk and sprinkle sesame seeds on top.

To bake

Place the tray in the centre of an oven preheated to 240°C. Immediately reduce the temperature to 200 °C and bake for approx. 20 mins. Remove from the oven, leave to cool on a cooling rack.

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