Rosemary Wreath
Nutritional values
(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 softened butter
- 2 eggs
- 1 tsp salt
- For the topping
- 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
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.
