Junior chef
Utensils
Apron
Bowl
Brush
Oven mitts
Paring knife
Ring-shaped cake mould
Scissors
Tablespoon
Teaspoon
Timer
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 .
To prepare
Grease the Gugelhopf tin (approx. 2 l) with butter, dust with a little flour, tap off any excess flour.
Dough
Mix the flour, salt and honey in a bowl. Crumble the yeast, add to the bowl and mix in. Tear the butter into pieces, add along with the milky water, mix, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.
To shape
Divide the dough into 4 portions. Finely chop the parsley and chives using scissors and knead into one portion of dough. Finely chop the tomatoes, knead into the second portion of dough along with the tomato puree. Coarsely chop the walnuts, knead into the third portion of dough along with the curry powder. Knead the cheese into the final portion of dough.
Divide each portion of dough into 6 equal pieces and shape into balls. Place the dough balls alternately in the prepared tin, cover and leave to rise for approx. 30 mins.
To bake
Approx. 30 mins. in the lower half of an oven preheated to 200 °C. Remove from the oven, allow to cool slightly, tip out onto a cooling rack and leave to cool completely.
| Note: | This Gugelhopf tear-and-share bread is also suitable as an accompaniment to barbecued food. |
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