Rosemary Wreath

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Rosemary Wreath
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Health Score:
6,0 / 10
Difficulty:
easy
Difficulty
Preparation:
2 h. 30 min.
Preparation
Calories:
3871
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie3,871 kcal(184 %)
Protein96.91 g(99 %)
Fat159.96 g(138 %)
Carbohydrates534.09 g(356 %)
Sugar added190.22 g(761 %)
Roughage13.01 g(43 %)
Vitamin A1,169.8 mg(146,225 %)
Vitamin D6.26 μg(31 %)
Vitamin E35.69 mg(297 %)
Vitamin B₁1.8 mg(180 %)
Vitamin B₂3.32 mg(302 %)
Niacin21.84 mg(182 %)
Vitamin B₆0.29 mg(21 %)
Folate161.7 μg(54 %)
Pantothenic acid1.82 mg(30 %)
Biotin76.14 μg(169 %)
Vitamin B₁₂3.76 μg(125 %)
Vitamin C11.82 mg(12 %)
Potassium2,347.5 mg(59 %)
Calcium849.14 mg(85 %)
Magnesium307.47 mg(102 %)
Iron19.5 mg(130 %)
Iodine179.69 μg(90 %)
Zinc4.76 mg(60 %)
Saturated fatty acids62.06 g
Cholesterol756.76 mg

Ingredients

for
1
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 topping
1 egg yolk
2 tablespoons milk
100 grams powdered sugar
2 tablespoons lemon juice
rosemary
1 tablespoon sugar
lemon juice
powdered sugar (for dusting)
How healthy are the main ingredients?
almondsugarsugarrosemaryeggsalt

Preparation steps

1.

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.

2.

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.

3.

For the topping: Beat egg yolk and milk together. Brush dough with mixture. 

4.

Bake in an oven preheated to 200°C (approximately 400°F) until golden brown, about 30 minutes.

5.

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.