Striezel with date walnut filling and candied rose petals

Name: Striezel with date walnut filling and candied rose petals
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 25
Ingredients: 500 g Flour; 250 ml Milk; 1 package Vanillin sugar; 1 cube (42 g) fresh yeast; 50 g Butter or margarine; 50 g Sugar; 2 Eggs (size M); 1 pinch Salt; 200 g dried dates; 150 g Walnut kernels; 200 g Marzipan raw mass; 7 TABLESPOONS Rose water (from the pharmacy); 150 g Icing sugar; 7-10 Tbsp candied rose petals; 7-10 Tbsp Flour; baking paper

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 25

500 g Flour
250 ml Milk
1 package Vanillin sugar
1 cube (42 g) fresh yeast
50 g Butter or margarine
50 g Sugar
2 Eggs (size M)
1 pinch Salt
200 g dried dates
150 g Walnut kernels
200 g Marzipan raw mass
7 TABLESPOONS Rose water (from the pharmacy)
150 g Icing sugar
7-10 Tbsp candied rose petals
7-10 Tbsp Flour
baking paper

Directions

1
Put the flour in a bowl and press a depression in the middle. Warm the milk with vanilla sugar lukewarm and crumble the yeast into it. Dissolve in it while stirring, pour into the hollow and mix with some flour. Cover and leave to rise in a warm place for about 15 minutes. Melt the fat. Add sugar, 1 egg, salt and fat to the rim.
2
Knead to a smooth dough with the dough hooks of the hand mixer. Cover the dough and let it rest for 30-40 minutes in a warm place. Cut dates into small pieces. Finely chop dates and walnuts in the universal chopper. Coarsely grate 200 g marzipan, put it in the blender in portions and work everything well into a homogenous mass. Mix in 5 tablespoons of rose water and 1 egg. Roll out the dough rectangularly (45 x 30 cm) on a work surface dusted with flour. Spread the marzipan mixture evenly on the dough. Press down with your fingers. Roll up from the long side. Cut the roll in half lengthwise and carefully twist into a cord. Place Striezel diagonally on a baking tray lined with baking paper.
3
Spread the marzipan mixture evenly on the dough. Press down with your fingers. Roll up from the long side. Cut the roll in half lengthwise and carefully twist into a cord. Place Striezel diagonally on a baking tray lined with baking paper. Leave to rise again for about 10 minutes. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 30-40 minutes. Remove the Striezel from the oven and let it cool down. Mix 150 g icing sugar with 2 tablespoons of rose water until smooth. Spread the Striezel with it. Decorate with rose petals. Leave to dry
4
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 30-40 minutes. Remove the Striezel from the oven and let it cool down. Mix 150 g icing sugar with 2 tablespoons of rose water until smooth. Spread the Striezel with it. Decorate with rose petals. Leave to dry
5
3 hours waiting time