Walnut raisin rosette

Name: walnut raisin rosette
Cook time: 30 min
Total time: 155 min
Yield: 6
Ingredients: bag dried yeast; 2 el granulated sugar; 100 ml water lukewarm; 250 g wheat flour; 2 tl salt; 40 g unsalted butter or margarine; 1 medium sized egg; 1 medium oranges cleaned up; 25 g granulated sugar; 1 el ground cardamom; 50 g unsalted pistachios; 300 g almond paste; 50 g white raisins; 1 vanilla bean; 200 g powdered sugar

Festive walnut raisin rosette with almond paste and vanilla.

Ingredients

Kitchen Stuff

1 rolling pin
1 spring form (Ø 22 cm)

Directions

Mix the yeast with 1 tbsp sugar and lukewarm water. Let stand for 5 minutes. Meanwhile, mix the flour with 50 g sugar and salt.
Melt the butter and beat the egg. Add 3/4 of the butter, the egg and the yeast mixture to the flour and knead until smooth dough. Leave covered for 15 minutes.
Grate the orange zest of the orange. Mix with the sugar and the cardamom powder.
Knead the dough again for at least 8 minutes. Roll out the dough on a lightly floured worktop with a rolling pin to a piece of 50 x 30 cm.
Brush the dough with the rest of the butter and sprinkle with the orange zest.
Chop the pistachio nuts coarsely and divide them with the food and the raisins over the dough.
Roll up the dough loosely, start on the short side. Cut into 12 pieces.
Place the dough in the spring form in a round rosette shape. Leave to rise for 1 hour at room temperature covered.
Preheat the oven to 200 ° C.
Bake the rosette in 35-40 minutes. Immediately turn on a plate and leave to rest for 10 minutes.
Remove the shape, turn again on a plate and let it cool down further. Halve the vanilla pod lengthwise and scrape out the marrow with a knife.
Mix the marrow with the icing sugar and 2-3 t hot water to glaze. Divide zigzagging over the rosette. Yummy! .