Master chef
Utensils
Apron
baking paper
Baking tray
Bowl
Brush
Measuring cup
Oven mitts
Pan
Tablespoon
Teaspoon
Kitchen scales
slotted spoon
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, sugar and yeast in a bowl. Break the butter into pieces, add to the bowl. Pour in the water, mix and knead into a soft, smooth dough. Cover the dough and leave to rise at room temperature for approx. 2 hrs. until doubled in size.
To shape
Divide the dough into four portions, shape into strands approx. 25 cm long. Twist the strands several times in opposite directions and shape into wreaths on a baking tray lined with baking paper. Cover the wreaths and leave to rise again for approx. 30 mins.
To glaze
Pour the water into a pan, bring to the boil. Stir in the baking soda, glaze the wreaths with the mixture. Sprinkle with the fleur de sel.
To bake
Approx. 20 mins. in the lower half of an oven preheated to 180 °C. Remove, brush the wreaths immediately with the cream, leave to cool on a rack.
Eggs
Bring the beetroot juice to the boil in a small pan. Reduce the heat, carefully place the eggs in the water, cover and soft-boil the eggs over a low heat for approx. 7 mins. Remove, serve in the wreaths.
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