Tricolor Bread Ring
Nutritional values
(Percentage of daily recommendation)
| Calorie | 4,727 cal. | (225 %) | ||
| Protein | 135 g | (138 %) | ||
| Fat | 231 g | (199 %) | ||
| Carbohydrates | 502 g | (335 %) | ||
| Sugar added | 80 g | (320 %) | ||
| Roughage | 61.2 g | (204 %) |
| Vitamin A | 3.4 mg | (425 %) | ||
| Vitamin D | 4.1 μg | (21 %) | ||
| Vitamin E | 47.1 mg | (393 %) | ||
| Vitamin K | 37.8 μg | (63 %) | ||
| Vitamin B₁ | 3.4 mg | (340 %) | ||
| Vitamin B₂ | 3 mg | (273 %) | ||
| Niacin | 53.2 mg | (443 %) | ||
| Vitamin B₆ | 2.6 mg | (186 %) | ||
| Folate | 1,974 μg | (658 %) | ||
| Pantothenic acid | 12.5 mg | (208 %) | ||
| Biotin | 149.7 μg | (333 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 42 mg | (44 %) | ||
| Potassium | 3,999 mg | (100 %) | ||
| Calcium | 2,329 mg | (233 %) | ||
| Magnesium | 953 mg | (318 %) | ||
| Iron | 34.1 mg | (227 %) | ||
| Iodine | 89 μg | (45 %) | ||
| Zinc | 22.9 mg | (286 %) | ||
| Saturated fatty acids | 62 g | |||
| Uric acid | 948 mg | |||
| Cholesterol | 693 mg | |||
| Complete sugar | 108 g |
Ingredients
- For the dough
- 500 grams Pastry flour
- ½ tsp salt
- 40 grams Yeast
- 80 grams sugar
- ⅛ l lukewarm milk
- 1 egg
- 60 grams butter
- 1 lemon (Untreated, shell abrasion)
- also
- ½ tsp ground Saffron
- 2 centiliters Rum
- 100 grams Sesame seeds
- 150 grams carrots
- 1 Tbsp lemon juice
- 1 tsp ground Cardamom
- 50 grams grated almonds
- 80 grams Poppy seeds
- 1 tsp Ground cinnamon
- Pastry flour (to work)
- 1 egg yolk
- 2 Tbsps Whipped cream
- vegetable oil (for drizzling)
Preparation steps
For the dough: Sift the flour into a large bowl and sprinkle salt over it. Make a well in the middle. Crumble the yeast into the well. Stir in 1 tablespoon of sugar and 6 tablespoons of lukewarm milk. Mix with some of the flour and let rise in a warm place to double the volume. Mix in the remaining sugar, eggs, softened butter and lemon zest and process everything into an elastic dough. With an electric mixer, knead for about 10 minutes until the dough no longer sticks to the bowl. Cover and let rise in a warm place again 35 minutes. Knead the dough again.
Mix the saffron with the rum and toast the sesame in it in a pan until golden brown. Peel and finely grate the carrots, then mix them with the lemon, cardamom and almonds. Divide the dough on a floured surface into three equal pieces. Knead the first third with the saffron and sesame, the second third with the carrot mixture, and the third third with the poppy and cinnamon. Preheat the oven to 200°C (approximately 400°F). Form the dough pieces into three equal strands of about 80 cm length (approximately 31 inches). Form into a braid on the work surface. Put onto a parchment-lined baking sheet, pressing the ends together to form a wreath. Mix the egg yolk and cream and brush the dough with it. Drizzle with oil and bake about 35-45 minutes until golden brown.
