Small suns and braids (diabetics)

Name: Small suns and braids (diabetics)
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 8
Ingredients: 250 g Flour; 7-10 Tbsp grated rind of 1/2 untreated lemon; 1 pinch Salt; 24 g Fructose; 1/2 cube (21 g) Yeast; 60 g Butter or margarine; 1/8 l Milk; 1/2 sachet of ground saffron (= 1/2 capsule); 1 small yolk; 1 TABLESPOON Whipped cream; 2-3 TABLESPOONS chopped almonds; 24 Almond kernels with skin

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 8

250 g Flour
7-10 Tbsp grated rind of 1/2 untreated lemon
1 pinch Salt
24 g Fructose
1/2 cube (21 g) Yeast
60 g Butter or margarine
1/8 l Milk
1/2 sachet of ground saffron (= 1/2 capsule)
1 small yolk
1 TABLESPOON Whipped cream
2-3 TABLESPOONS chopped almonds
24 Almond kernels with skin

Directions

1
Put the flour, lemon zest, salt and half the fructose in a bowl. Carefully mix the remaining sugar and yeast until the yeast becomes liquid. Melt the fat, add milk, dissolve the saffron
2
Add the yeast and fat-milk mixture to the flour and mix everything into a smooth dough using the dough hooks of the hand mixer. Cover the dough and let it rise in a warm place for about 15 minutes, knead it briefly and let it rise for another 15 minutes
3
Form the dough into a roll and cut it into 24 equal pieces. Form these into rolls of approx. 14 cm length. Weave half of the rolls into 4 plaits. Roll up the remaining rolls slightly at the ends, then place 3 of them on top of each other in a star shape and press them on. Allow particles to rise for about 15 minutes.
4
Whisk the egg yolk and cream and brush the dough pieces with it. Sprinkle braids with chopped almonds. Decorate the ends of the sun wheels with almond kernels. Bake the pastry in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-12 minutes
5
, 2 1/2 BE (of which 3 g fructose)