Master chef
Utensils
Bowl
Cooking spoon
Knife
Oven mitts
Ring-shaped cake mould
Tablespoon
Teaspoon
Cutting board
Kitchen scales
Cooling rack
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 and yeast in a bowl. Add the water and oil, mix, knead for approx. 10 mins. to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 2 hrs. until doubled in size.
To shape
Grease a Gugelhopf tin. Peel the cervelat sausages, cut in half lengthwise. Cut each half lengthwise into thirds and in half crosswise. Halve the baby corn lengthwise, quarter the gherkins lengthwise. Finely grate the cheese. Divide the dough into approx. 50 equal pieces, shape into rolls. Wrap each piece of dough around 1 piece of sausage, baby corn or gherkin, place alternately with the cheese in the prepared tin, cover the dough once more and leave to rise for approx. 30 mins.
To bake
Approx. 45 mins. in the lower half of an oven preheated to 200°C. Remove from the oven, allow to cool slightly, tip the cake onto a cooling rack and leave to cool completely or serve slightly warm.
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