Junior chef
Utensils
Apron
baking paper
Baking tray
Bowl
Brush
Measuring cup
Oven mitts
Paring knife
Tablespoon
Teaspoon
Timer
Cutting board
Kitchen scales
Cooling rack
Dough scraper
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 and salt in a bowl. Crumble the yeast, add to the bowl. Cut the butter into pieces, add along with the milky water and honey, mix, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.
Weigh out 8 portions of dough (each approx. 70 g), roll into balls. Press the hazelnut (king) into one of the balls. Shape the remaining dough into a larger ball, place in the centre of a tray lined with baking paper. Arrange the small balls evenly around the large one, cover and leave to rise for a further 30 mins.
Pretzel crust
Mix the bicarbonate of soda with the water. Brush over the cake, sprinkle with fleur de sel.
Bake
Approx. 30 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.
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