Frosted rosemary bread wreath
(Percentage of daily recommendation)
| Calorie | 4,038 cal. | (192 %) | ||
| Protein | 99 g | (101 %) | ||
| Fat | 166 g | (143 %) | ||
| Carbohydrates | 532 g | (355 %) | ||
| Sugar added | 215 g | (860 %) | ||
| Roughage | 28.6 g | (95 %) |
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 6 μg | (30 %) | ||
| Vitamin E | 32.5 mg | (271 %) | ||
| Vitamin K | 19.4 μg | (32 %) | ||
| Vitamin B₁ | 1.6 mg | (160 %) | ||
| Vitamin B₂ | 2.4 mg | (218 %) | ||
| Niacin | 35.2 mg | (293 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 1,346 μg | (449 %) | ||
| Pantothenic acid | 8 mg | (133 %) | ||
| Biotin | 112.7 μg | (250 %) | ||
| Vitamin B₁₂ | 3.4 μg | (113 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 2,470 mg | (62 %) | ||
| Calcium | 491 mg | (49 %) | ||
| Magnesium | 395 mg | (132 %) | ||
| Iron | 16.1 mg | (107 %) | ||
| Iodine | 71 μg | (36 %) | ||
| Zinc | 11.2 mg | (140 %) | ||
| Saturated fatty acids | 69 g | |||
| Uric acid | 563 mg | |||
| Cholesterol | 989 mg | |||
| Complete sugar | 237 g |
Ingredients
- For the dough
- 175 milliliters lukewarm milk
- 1 packet Dry yeast
- 80 grams sugar
- 400 grams Pastry flour
- 100 grams ground almonds
- 2 Vanilla bean
- 2 sprigs fresh rosemary
- 100 grams soft butter
- 2 eggs
- 1 tsp salt
- also
- 1 egg yolk
- 2 Tbsps milk
- 100 grams powdered sugar
- 2 Tbsps lemon juice
- rosemary
- 1 Tbsp sugar
- lemon juice
- powdered sugar (for dusting)
Preparation steps
Slice the vanilla bean lengthwise, scrape out the seeds and boil the bean with the rosemary and the milk for about 5 minutes. Turn down to a simmer. Then remove from heat, let cool until lukewarm and remove the vanilla bean and rosemary.
Now mix the dry yeast with the milk and 1 teaspoon sugar. Let sit for 15 minutes. Sift the flour into a bowl. Add in the vanilla rosemary milk, the yeast mixture and mix with a hand mixer with dough hook attachments for about 5 minutes, to form a dough. Divide the dough into 2 equal pieces, roll out to about 50 cm (approximately 20 inch) long strands and then twist them together into a spiral. Place on a greased baking sheet and connect the ends into a wreath. Cover with a cloth and let sit for 20 minutes.
Mix the egg yolk with the milk and brush the dough edge with it.
Preheat the oven to 200°C (approximately 400°F) and bake until golden brown, about 30-45 minutes. Remove from the oven.
Mix the powdered sugar with 2 tablespoons of lemon juice until it forms a smooth icing and brush the edge with it. Remove the rosemary leaves, moisten with the lemon juice, roll in sugar and sprinkle on top of the wreath. Sprinkle with powdered sugar, as desired.