Red Groats Swirl

AUTHOR
Eunice Scott
DIFFICULTY
not easy
RATING
3 3
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 16
  • 1 cube (42 g) Yeast
  • 1 TABLESPOON + 75 g sugar
  • 200 ml + 2 tablespoons of milk
  • 500 g + some flour
  • 7-10 Tbsp Salt
  • 1 Egg (Gr. M)
  • 50 g soft + some butter
  • 500 g solid red fruit jelly
  • 1 TABLESPOON coarse sugar for sprinkling
  • 7-10 Tbsp Aluminium foil

Directions

  1. 1

    For the dough mix yeast and 1 tablespoon of sugar until the yeast becomes liquid. Heat 200 ml milk. Knead 500 g flour, 75 g sugar, 1 pinch of salt, egg, yeast and milk with the dough hooks of the mixer, kneading 50 g soft butter in flakes until the dough is smooth.

  2. 2

    If it forms a ball, continue kneading for about 3 minutes. Cover the dough ball and leave to rise in a warm place for about 1 hour. Grease a box form (approx. 15 x 35 cm) and dust with flour.

  3. 3

    Briefly knead the dough onto some flour and roll out into a rectangle (approx. 30 x 50 cm). Halve lengthwise. Spread the groats on both halves, leaving about 2 cm free all around. Roll up from the long side of each half.

  4. 4

    Twist the dough rolls together and place in the form. Cover and leave to rise for about 30 minutes.

  5. 5

    Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Brush the yeast whirl with 2 tablespoons of milk and sprinkle with coarse sugar. Bake in the hot oven for approx. 40 minutes, covering with foil after 30 minutes if necessary.

  6. 6

    Take out, let it cool down for about 30 minutes and carefully lift it out of the mould. Let it cool down.

Nutrition Facts

KCAL
200 kcal
CARBS
36 g
FATS
4 g
PROTEINS
4 g