Marianne's super circle

Ingredients for Marianne's super circle

Instructions for Marianne's super circle

To prepare the Marianne's super circle recipe, please follow these instructions:

The yeast is piped into the water. Salt, sugar, egg and margarine are added. The mixture is allowed to rise for approx. 30 minutes. The flour is added and the dough is kneaded with your fingers. The margarine does not have to be distributed completely. It may be very precise to indicate how much flour that is left in the dough depends on Of how big the cups of water you have used. But when the dough is soft and smooth and no longer stick to fingers, the amount of flour is good. The dough now raises for at least 1 hour. After 30 minutes, the remoncen is made by melting margarine and sugar together with cinnamon or cardamom. It is then taken off the flare so that it becomes viscous. It may be necessary to stir it well to make it thick. Now roll the dough with a rolling roll. Roll, fold, roll fold while flour is sprinkling on the table so that the dough does not stick. Finally, roll it out on flour for approx. 50 x 70 cm, maximum 3 mm thick. The dough is cut into 4 pieces, approx. 17-18 cm wide. Rosies are spread on top of the dough, all the way to the ends, and the remoncen is poured over. Collect the dough by first bending the ends, then the sides. Brush the wedges with poached eggs, and style them for adherence a warm place for approx. 30 min. Sprinkle with nuts / almonds and parsley and bag them in the middle of the oven at 220 degrees. After 4 minutes, turn down to 200 degrees and baking the pastry for approx. 10 minutes.

tips:
Can be enjoyed warm or cold with a good cup of coffee.