Mini apple yeast wreaths
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|500 g||white flour|
|1 ½ tsp||salt|
|1 parcel||dry yeast|
|2 ¼ dl||apple juice|
|100 g||apple jelly|
|4 tbsp||shelled ground almonds|
|2 tbsp||apple jelly|
- Mix the flour, salt, sugar, cinnamon and yeast in a bowl. Add the butter, apple juice and egg, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 2 hrs. until doubled in size.
- Mix the butter, jelly, almonds and cinnamon.
- To shape
- Divide the dough into six equal pieces. On a lightly floured surface, roll out the dough into rectangles of approx. 15 x 30 cm, cover with the filling. Starting from the long edge, tightly roll up each piece of dough. Cut the rolls in half lengthwise, twist the strands with the cut sides facing up, join the ends to make little wreaths. Place the apple halves face down in the middle. Transfer the wreaths to 2 baking trays lined with baking paper, leave to rise for a further 15 mins. Glaze the wreaths with the jelly.
- To bake
- Approx. 30 mins. in an oven preheated to 200°C (convection).
- 6 persons