Almond Bows

Preparation

1. STEP 1 OF 12

   Dissolve the brewer's yeast in a bowl with four tablespoons of cold milk, then add the rest of the milk

2. STEP 2 OF 12

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

3. STEP 3 OF 12

   Cover it and let it rest in the refrigerator overnight

4. STEP 4 OF 12

   Work the rest of the butter with the remaining flour and roll out the dough on a floured board to obtain a rectangle of 20 x 30 cm

5. STEP 5 OF 12

   Also roll out the leavened dough to form a rectangle of 32 x 42 cm, place the butter and flour rectangle on one half, and cover it with the other half of the leavened dough rectangle

6. STEP 6 OF 12

   Press the edges well, then perform three turns as in the preparation of puff pastry

7. STEP 7 OF 12

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

8. STEP 8 OF 12

   Roll out the dough into a rectangular sheet (110 x 26 cm) and cover two-thirds with the filling, leaving a 12 cm wide strip free along one side and a 1 cm wide strip along the other

9. STEP 9 OF 12

   Brush the egg yolk on this edge

10. STEP 10 OF 12

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

11. STEP 11 OF 12

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

12. STEP 12 OF 12

    Align the bows on the buttered baking tray, well spaced from each other

Suggestions

• Baking Tray

• Bowl

• Whisk

General Information

Analysis

Macronutrients (100 gr)