(Percentage of daily recommendation)
|Calorie||3,871 kcal||(184 %)|
|Protein||96.91 g||(99 %)|
|Fat||159.96 g||(138 %)|
|Carbohydrates||534.09 g||(356 %)|
|Sugar added||190.22 g||(761 %)|
|Roughage||13.01 g||(43 %)|
|Vitamin A||1,169.8 mg||(146,225 %)|
|Vitamin D||6.26 μg||(31 %)|
|Vitamin E||35.69 mg||(297 %)|
|Vitamin B₁||1.8 mg||(180 %)|
|Vitamin B₂||3.32 mg||(302 %)|
|Niacin||21.84 mg||(182 %)|
|Vitamin B₆||0.29 mg||(21 %)|
|Folate||161.7 μg||(54 %)|
|Pantothenic acid||1.82 mg||(30 %)|
|Biotin||76.14 μg||(169 %)|
|Vitamin B₁₂||3.76 μg||(125 %)|
|Vitamin C||11.82 mg||(12 %)|
|Potassium||2,347.5 mg||(59 %)|
|Calcium||849.14 mg||(85 %)|
|Magnesium||307.47 mg||(102 %)|
|Iron||19.5 mg||(130 %)|
|Iodine||179.69 μg||(90 %)|
|Zinc||4.76 mg||(60 %)|
|Saturated fatty acids||62.06 g|
- 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 softened butter
- 2 eggs
- 1 teaspoon salt
For the dough: Cut vanilla bean lengthwise and scrape out seeds. Boil vanilla seeds and pod, milk and rosemary for about 5 minutes. Remove from heat, let cool until lukewarm and remove vanilla bean and rosemary.
Dissolve yeast and 1 teaspoon of sugar in milk, let sit for 15 minutes.
Sift flour into a bowl. Add all remaining dough ingredients, including the yeast milk and knead for about 5 minutes to form a dough. Divide the dough half and roll each half into 50 cm (approximately 20-inch) long strands. Twist strands together and shape into a wreath on a greased baking sheet. Cover with a cloth and let rest for 20 minutes.
For the topping: Beat egg yolk and milk together. Brush dough with mixture.
Bake in an oven preheated to 200°C (approximately 400°F) until golden brown, about 30 minutes.
FCombine powdered sugar and 2 tablespoons of lemon juice to form a glaze. Brush wreath with glaze. Combine rosemary needles, lemon juice and sugar and sprinkle onto wreath. Serve dusted with powdered sugar, as desired.