Rosette cleats

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Warm up the milk. Put the flour, except for 1 tablespoon, in a large bowl. Press a depression in the middle and crumble the yeast into it. Add 20 g sugar and some milk to the yeast. Add the rest of the flour and mix carefully. Cover and leave to rise in a warm place for 30 minutes. Add the remaining milk and sugar to the pre-dough.

2. 2

   Melt 150 g butter at low heat and add it as well. Knead to a smooth dough with the dough hooks of the hand mixer. Finally knead in the egg. Cover and leave to rise in a warm place for about 2 hours. In the meantime, cut 200 g apricots and plums into small cubes. Mix with 75 g pistachios. Knead marzipan and about 80 g icing sugar. Roll out on remaining icing sugar to a rectangle (approx. 45x30 cm) and fold carefully. Knead the yeast dough again and roll out to a rectangle of the same size on a floured work surface. Unfold the marzipan on the dough again. Spread the apricot mixture on top and roll up into a roll from the long side. Cut the roll of dough into pieces of approx. 4 cm and place it in a greased springform pan (26 cm Ø) with the cut surface facing upwards. Bake in the preheated oven (electric cooker 200 ° C/ gas:level 3) for approx. 35 minutes.

3. 3

   Roll out on remaining icing sugar to a rectangle (approx. 45x30 cm) and fold carefully. Knead the yeast dough again and roll out to a rectangle of the same size on a floured work surface. Unfold the marzipan on the dough again. Spread the apricot mixture on top and roll up into a roll from the long side. Cut the roll of dough into pieces of approx. 4 cm and place it in a greased springform pan (26 cm Ø) with the cut surface facing upwards. Bake in the preheated oven (electric cooker 200 ° C/ gas:level 3) for approx. 35 minutes. In the meantime, finely dice the remaining apricots. Finely chop the remaining pistachios. Mix both. Remove the rosette stollen. Melt the remaining butter, brush the stollen with it and sprinkle the apricot-pistachio mixture on the edge. Dust the rim with icing sugar. Makes about 16 pieces

4. 4

   In the meantime, finely dice the remaining apricots. Finely chop the remaining pistachios. Mix both. Remove the rosette stollen. Melt the remaining butter, brush the stollen with it and sprinkle the apricot-pistachio mixture on the edge. Dust the rim with icing sugar. Makes about 16 pieces