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Brandi Atkins
Bread wreath
Bake sweet bread yourself? Try this bread basket with pistachio nuts, orange and raspberry jam.
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Ingredients
Directions
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Put the flour in a bowl and mix in the sugar and yeast. Mix with the mixer and gradually add the water.
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Add the egg and salt to the batter and knead into a smooth dough. Form a ball and dust with flour.
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Put the dough ball back into the bowl, cover with cling film and let rise for 50 minutes in a draft-free, warm place.
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Put the pistachio nuts and the rest of the sugar in the food processor and grind.
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Clean the orange and grate the orange peel. Add to the pistachios and feed through them.
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Divide the last egg and grind the egg white through the pistachios. Remove from the food processor and form a 50 cm long roll.
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Knead the bread dough again and roll out to a piece of 40 x 50 cm. Place on a sheet of baking paper.
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Spread the jam evenly over the dough. Leave 2 cm from the side at 1 long side.
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Place the roll of pistachios on the side of the dough where there is no jam and roll the jam-free part around the food. Roll up the jam part from the other side.
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Shape the rounded dough into a round wreath, with the pistachios on the inside. Place on a griddle covered with parchment paper.
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Cut the outer jam part of the wreath every 4 cm in the direction of the middle of the wreath. Leave the part with the food intact.
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Then turn all incised pieces a quarter turn, so that there is a kind of sun.
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Cover with a clean tea towel and leave for another 25 minutes in a warm, draft-free place.
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Preheat the oven to 180 ° C.
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Brush the bread loaf with egg yolk and bake for about 30 minutes just below the center of the oven. Cover with aluminum foil if the wreath becomes too brown.
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Nutrition
335Calories
Sodium4% DV100mg
Fat11% DV7g
Protein20% DV10g
Carbs19% DV57g
Fiber12% DV3g
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