Bar with 4 different types of filling

Ingredients for Bar with 4 different types of filling

Instructions for Bar with 4 different types of filling

To prepare the Bar with 4 different types of filling recipe, please follow these instructions:

Come about 200 g. Flour in a bowl. Crumble the fat so it looks like grated cheese. Add sugar and salt.

Stir yeast into milk or water. Make a dip in the flour and come into the yeast and the egg whipped egg. Beat and knead the dough together. Add the rest of the flour until the dough has a suitable consistency. It must be light and smooth.
Put the dough for raising for 30 minutes.

Roll the dough to an elongate plate approx. 20x40 cm. Distribute the filling down the middle and collect the dough over the filling. Leave the pole to adhere for 15 minutes.
Bagetid: approx. 15 min. By 225 gr.

Apple mushroom fill: 100 gr. Marcipan
2 apples
possibly. sugar
Drys: tesukker
Distribute coarse marcipan and apple boats down the middle of the dough. Dry if necessary. A little sugar over the apples. Cut approx. 2 cm. Wide slices on both sides of the dough and flatten the dough strips over the filling. Brush with egg and sprinkle with tesukker.

Cinnamon fillet: 50 g. Butter
60 g. Sugar
2 tsp cinnamon
glaze:
100 g cream flour 2 tbsp. Room or water
Stir the stuff together and spread it on the dough. Lay the rod on the joint. Glace it when it is cold, with icing.

Apricot filling: 2 dl. Apricot marmalade or mash
Garnish:
1 egg white
3spsk. sugar
25 g. Almond sticks
Distribute the apricot marmalade on the dough. Gather the dough over the filling and put the rod on the joint. Whip egg whites very stiff. Whip the sugar in. Spread the marlin over the dough and sprinkle with almond sticks. Behind the bar 18-20 min. At 200 gr.

Coconut filling: 50 g. Butter
3 tablespoons. sugar
35 g. Coconut flour
1 tsp. flour
Garnish: 75 g. Coat of chocolate
desiccated coconut
Stir butter, sugar, coconut flour and flour together and spread it on the dough. Collect the dough over the filling and put it on the joint. Brush with eggs.
Glaze the baked and chilled bar with melted chocolate and sprinkle with coconut flour.