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Edible adventist

Cook time: 0 min.
Servings: 0

Ingredients for Edible adventist

Split almonds
Powdered sugar icing
optionalA little almond essence
0.5dlWhipped cream
30gAlmond chunks of
300gWheat flour

Instructions for Edible adventist

To prepare the Edible adventist recipe, please follow these instructions:

Melt the butter and mix the cream. Let it get finger-hot before the yeast is thrown out. Whip the eggs in. Add the sugar, mix the flour for a little while and knead the dough well. Set it for upright for 40 minutes.

Divide the dough into three servings and roll each to a long thin plate, 5-6 cm wide. Rye stuffed together and butter it on each of the three plates. Fold the dough together over the filling and flatten the long rods together. Fold the braid to a wreath on baking paper laid on the baking sheet. Brush with egg and sprinkle with teaspoons and almonds. Leave it adhere to 15 minutes.

Behind the crown in the middle of the oven at 200 degrees C for 25-30 minutes.

Decorate with glaze and ribbon. Put light on before serving.

Behind the advent wreath until the 4th of Sunday in advent, so all the lights can be turned on at once.