Junior chef
Utensils
Apron
baking paper
Baking tray
Bowl
Brush
Measuring cup
Oven mitts
Paring knife
Tablespoon
Teaspoon
Timer
small bowl
Cutting board
Kitchen scales
Food processor
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 sugar in the food processor bowl. Crumble the yeast, add to the bowl. Break the butter into pieces, add along with the milky water. Knead into a soft, smooth dough using the dough hook on a food processor for approx. 10 mins. Cover and leave to rise at room temperature for approx. 1 hr. until doubled in size.
Shape
Weigh out 8 small portions of dough (approx. 70 g each), shape into dough balls and form a wreath shape on a baking tray lined with baking paper. Cover and leave to rise for a further 30 mins.
Crumble
Mix the flour and almonds in a bowl, break the butter into pieces, add, rub together by hand until the mixture becomes crumbly. Pour in the syrup, mix and chill for approx. 30 mins.
Strawberries
Flatten the dough balls a little. Brush with syrup. Cut the strawberries into thin slices, arrange on top, press down. Spread the crumble on top, press down gently.
Bake
Approx. 35 mins. in the lower half of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly, leave to cool completely on a rack.
| Tip: | Dust with icing sugar. |
|---|
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