Red Groats Swirl

Name: Red Groats Swirl
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 1 cube (42 g) Yeast; 1 TABLESPOON + 75 g sugar; 200 ml + 2 tablespoons of milk; 500 g + some flour; 7-10 Tbsp Salt; 1 Egg (Gr. M); 50 g soft + some butter; 500 g solid red fruit jelly; 1 TABLESPOON coarse sugar for sprinkling; 7-10 Tbsp Aluminium foil

AUTHOR
Eunice Scott

DIFFICULTY
not easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

1 cube (42 g) Yeast
1 TABLESPOON + 75 g sugar
200 ml + 2 tablespoons of milk
500 g + some flour
7-10 Tbsp Salt
1 Egg (Gr. M)
50 g soft + some butter
500 g solid red fruit jelly
1 TABLESPOON coarse sugar for sprinkling
7-10 Tbsp Aluminium foil

Directions

1
For the dough mix yeast and 1 tablespoon of sugar until the yeast becomes liquid. Heat 200 ml milk. Knead 500 g flour, 75 g sugar, 1 pinch of salt, egg, yeast and milk with the dough hooks of the mixer, kneading 50 g soft butter in flakes until the dough is smooth.
2
If it forms a ball, continue kneading for about 3 minutes. Cover the dough ball and leave to rise in a warm place for about 1 hour. Grease a box form (approx. 15 x 35 cm) and dust with flour.
3
Briefly knead the dough onto some flour and roll out into a rectangle (approx. 30 x 50 cm). Halve lengthwise. Spread the groats on both halves, leaving about 2 cm free all around. Roll up from the long side of each half.
4
Twist the dough rolls together and place in the form. Cover and leave to rise for about 30 minutes.
5
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Brush the yeast whirl with 2 tablespoons of milk and sprinkle with coarse sugar. Bake in the hot oven for approx. 40 minutes, covering with foil after 30 minutes if necessary.
6
Take out, let it cool down for about 30 minutes and carefully lift it out of the mould. Let it cool down.