Almond Bows

Preparation

1. STEP 1 OF 12

   Dissolve the fresh yeast in a bowl with four tablespoons of cold milk, then add the remaining milk

2. STEP 2 OF 12

   Sift 500 g of flour into a mixing bowl, add the yeast dissolved in the milk, 50 g of softened butter, the sugar, the salt and the egg yolks, and work everything until you obtain a smooth and fairly firm dough

3. STEP 3 OF 12

   Cover it and let it rest in the refrigerator overnight

4. STEP 4 OF 12

   Work the remaining butter with the leftover flour and roll out the dough on a floured work surface to form a rectangle measuring 20 x 30 cm

5. STEP 5 OF 12

   Also roll out the risen dough into a 32 x 42 cm rectangle, place the butter-and-flour rectangle on half of it and cover it with the other half of the risen dough rectangle

6. STEP 6 OF 12

   Press the edges firmly, then perform three turns as you would when making puff pastry

7. STEP 7 OF 12

   Prepare the filling: in a bowl mix the almond paste with the grated zest of two oranges, the cinnamon, the chopped almonds, the rum and the egg whites

8. STEP 8 OF 12

   Roll the dough into a rectangular sheet (110 x 26 cm) and spread the filling over two thirds of it, leaving a 12 cm wide strip free along one side and a 1 cm wide strip along the other side

9. STEP 9 OF 12

   Brush the egg yolk along this edge

10. STEP 10 OF 12

    Fold the wide strip (12 cm) over the filled dough and then fold over the other strip as well

11. STEP 11 OF 12

    Cut the folded dough into pieces 4 cm wide; with a wheel cutter make a slit in the center of each piece and pass a flap of dough through this slot, forming a sort of knot

12. STEP 12 OF 12

    Arrange the bows on a buttered baking sheet, spaced well apart

Suggestions

• Baking sheet

• Bowl

• Whisk

General Information

Analysis

Macronutrients (100 gr)