Easter Turban

Name: Easter Turban
Cook time: 55 min
Total time: 85 min
Yield: 20
Ingredients: 1 press orange cleaned up; 100 g dried apricots without seeds; 1 dl water; 125 g raisins; 50 g pine nuts; 2 broken sprig of rosemary; 500 g bread mix white pack 500 g; 2 el white caster sugar; 1 tl ground cardamom fruits; 3 el extra virgin olive oil; 3 dl tap water handwarm; 25 g butter

Easter stuff with raisins, pine pits, rosemary and cardamom fruit. Perfect for breakfast or brunch.

Ingredients

Kitchen Stuff

1 turban shape content approx. 1 1/2 liters
1 mixer

Directions

Grate the zest of the orange above the bowl. Squeeze out the orange. Cut the apricots into pieces. Bring the orange juice with the water, raisins and apricots to a boil in a pan. Heat gently for 10 minutes and let the moisture evaporate.
Allow to cool for about 5 minutes. Roast the pine nuts golden brown in a dry frying pan and let cool on a plate. Ris the rosemary needles from the twigs and chop finely. Grease the turban shape thinly.
Mix in a bowl of bread mix, pine nuts, rosemary, orange zest, sugar and cardamom. Mix in warm water with a mixer. Continue mixing until an elastic dough is created. Mix in the raisin mixture.
Form the dough until becomes and put in the turban shape. Cover with aluminum foil and let rise for approx. 30 minutes in a warm place.
In the meantime, preheat the oven to 200 ° C or gas oven position 4.
Fry the bread (with aluminum foil on top) in the middle of the oven for about 20 minutes. Remove the aluminum foil and bake the bread for another 10 minutes until golden brown and done. Allow the bread to cool in the oven for about 5 minutes.
Put a large bowl on the mold, turn it together and let the bread slip out of the mold. Brush with butter. Sprinkle generously with icing sugar. Let the turban cool down and sprinkle with powdered sugar again just before breakfast.