A beautiful wheat wreath filled with pistachio and orange butter.
2 wreaths
Ingredients |
WHEAT DOUGH |
|
|
2.5 dl |
Milk |
|
25g |
Yeast |
|
500g |
Wheat flour special |
|
2 tsp |
Cardamom |
|
90g |
Covered Sugar |
|
100g |
Butter - room temperature |
|
0.75 tsp |
Salt |
FILL |
|
|
100g |
Pistachios |
|
135g |
Covered Sugar |
|
200g |
Soft butter |
|
2 tsp |
Cardamom |
|
1 tsp |
Vanilla Paste |
|
1 tbsp |
Maizena |
|
Zest |
Of a grated orange |
SYRUP |
|
|
1 pc |
Orange, the juice |
|
45g |
Covered Sugar |
Chopped pistachios for decoration
|
|
How to do it |
1. Put all the ingredients, apart from butter and salt, in the bowl of Wilfa Probaker. Turn it on on low heat for 3-4 minutes.
2. Add salt and butter and run on medium speed for 3-4 minutes. Check that your dough has become elastic and nice before you stop kneading.
3. Let the dough rest for 30 minutes. It does not need to rise completely now, but should just relax a little so that it is easy to roll out. Feel free to put it in the fridge to rest, then it will be even easier to roll. Make the filling in the meantime.
4. Filling: Add the pistachios in hot water for 30 minutes. Pour off the water and mix with granulated sugar until you have a creamy mass. Mix with the rest of the ingredients for the filling.
5. Divide the dough into two parts. Roll out one at a time into a rectangle. Spread half of the filling and roll into a roll. Fasten the ends together so that you get a round wreath. Place on a plate with baking paper. Cut slits almost all the way down to the baking paper and fold the dough outwards. Place a towel over it and leave to rise for 2 hours.
6. Set the oven to 200 degrees fan (or 210 degrees top and bottom heat). Bake the wreath for 15-17 minutes until it has acquired a golden color (it should have an internal temperature of 95-100 degrees if you want to measure).
7. Syrup: Boil orange juice and sugar in a saucepan.
8. Brush them with the syrup immediately after they come out of the oven and then sprinkle some chopped pistachios on top.