Buttermilk Bread Wreath
(Percentage of daily recommendation)
|Calorie||182 kcal||(9 %)|
|Protein||5 g||(5 %)|
|Fat||4 g||(3 %)|
|Carbohydrates||30 g||(20 %)|
|Sugar added||8 g||(32 %)|
|Roughage||2 g||(7 %)|
|Vitamin A||0 mg||(0 %)|
|Vitamin D||0.2 μg||(1 %)|
|Vitamin E||1.1 mg||(9 %)|
|Vitamin B₁||0.1 mg||(10 %)|
|Vitamin B₂||0.1 mg||(9 %)|
|Niacin||1.9 mg||(16 %)|
|Vitamin B₆||0.1 mg||(7 %)|
|Folate||42 μg||(14 %)|
|Pantothenic acid||0.4 mg||(7 %)|
|Biotin||4.6 μg||(10 %)|
|Vitamin B₁₂||0.2 μg||(7 %)|
|Vitamin C||3 mg||(3 %)|
|Potassium||114 mg||(3 %)|
|Calcium||29 mg||(3 %)|
|Magnesium||23 mg||(8 %)|
|Iron||1 mg||(7 %)|
|Iodine||2 μg||(1 %)|
|Zinc||0.8 mg||(10 %)|
|Saturated fatty acids||0.6 g|
|Uric acid||34 mg|
Mix pastry flour and wheat flour in a bowl. Add yeast and crumble with fingers.
Rinse lemon and orange in hot water, wipe dry and finely grate zest from half of each fruit. Squeeze juice from both fruits into a separate bowl.
Add 1 tablespoon lemon and orange juice to the flour-yeast mixture along with buttermilk, eggs, sugar and vanilla sugar.
Beat with a hand mixer to form a soft dough. Add oil and salt and further knead until the dough pulls away from the bowl.
Cover and let rise in a warm spot until doubled in bulk, about 40 minutes. Stir briefly with a wooden spoon.
Grease a springform pan with a wreath insert (26 cm diameter) (approximately 10 inches in diameter) with a little oil and sprinkle with a little flour, tapping out excess. Fit dough into pan, cover and let rise for 30 minutes.
Moisten surface of dough witih a little lukewarm water. Bake cake on middle rack of preheated oven at 180°C (fan 160°C, gas: mark 2-3) (approximately 350°F) until golden brown, 30-40 minutes.
Meanwhile, halve vanilla bean lengthwise and scrape out seeds with the back of a knife.
Boil the vanilla seeds with the orange and lemon juice and the grated zest briefly in a small pot. Stir in apple juice.
Pass mixture through a fine sieve into a small bowl.
Remove pan from oven, prick bread several times with a wooden skewer and soak it with the citrus mixture.
Remove wreath from the mold and let cool on a coling rack. Dust with powdered sugar just before serving.