Filled elevenses rolls

Filled elevenses rolls

30 Min. Active
3 hr 25 Min. Total
236 kcal per piece
vegetarian
Nutritional value / piece: 236 kcal, Fat: 5 g, Carbohydrate: 37 g, Protein: 8 g

Mini chef

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

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.

To bake

Approx. 25 mins. in the lower half of an oven preheated to 200°C. Remove from the oven, leave to cool on a rack.

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