By Dieter
For the dough:
250ml warm water
50 ml sunflower oil
150gr flower type 405
100gr flower type 550
100gr Vital Wheat Gluten
1 pack of yeast
1 tablespoon sugar
For the filling:
1 tablespoon margarine
2 tablespoons brown sugar
vanilla
cinnamon
two handful raisins
one handful flaked almonds
Mix the yeast with the water and oil. Add the flour/gluten and the sugar, and knead a few minutes into a dough.
Cover with a wet cloth, put in a warm spot, and let the dough rise for about one hour.
Heat up the margarine till it melts, add the sugar, vanilla, and cinnamon and stir into a caramel coating.
Stretch out the dough on a surface covered in flour. Spread the filling, raisins, and almonds equally across. Roll up the dough. Cover a square oven pan with sunflower oil, and put the rolled up dough inside. Let it rise covered for another 30 minutes in a warm spot. Pre-heat the oven to 200C and include a container with water. Bake for 45 minutes.
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