Mini chef
Utensils
baking paper
Baking tray
Bowl
Knife
Oven mitts
Tablespoon
Teaspoon
Cutting board
Kitchen scales
Ingredients
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
How it's done
The kids can help at the marked areas .
Dough
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
Coarsely chop the nuts, dice the dried fruit.
To shape the rolls
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.
| Tip: | The bread roll ring is best eaten fresh. |
|---|
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