Filled elevenses rolls

Recipes with one star are suitable for the young chefs - stirring, mixing and decorating are required here.

What is little FOOBY? To the cooking rules

Utensils

Baking paper
Baking tray
Bowl
Knife
Oven mitts
Tablespoon
Teaspoon
Cutting board
Kitchen scales

Ingredients

8 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

300 g brown flour

1 tsp salt

2 tbsp cane sugar

2 tsp dry yeast

2 ¼ dl water

Filling

50 g walnut kernels

50 g soft dried apricots

50 g dried figs

50 g prunes

To shape the rolls

a little brown flour to dust

How it's done

The kids can help at the marked areas .

Dough

300 g brown flour

1 tsp salt

2 tbsp cane sugar

2 tsp dry yeast

2 ¼ dl water

Mix the flour, salt, sugar and yeast in a bowl. Add the water, mix and knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 2 hrs. until doubled in size.

Filling

50 g walnut kernels

50 g soft dried apricots

50 g dried figs

50 g prunes

Coarsely chop the nuts, dice the dried fruit.

To shape the rolls

a little brown flour to dust

Knead the nuts and dried fruit into the dough. Divide the dough into 8 portions, shape into rolls, place in a circle on a baking tray lined with baking paper, brush with a little water. Leave the bread rolls to rise again for approx. 30 mins., dust with a little flour.