1 sheet of active dry yeast
1/2 cup of warm water
1/2 cup of scalded milk
2 tablespoons of butter, melted
2 tablespoons of honey
1 egg
4 cups of whole wheat flour
Filling:
250g blackberries
1 cup of blackberry liquid
1/2 teaspoon ground cinnamon
2 tablespoons of honey
Glaze:
1/4 cup of honey
6 tablespoons of heavy cream
1 sheet of active dry yeast
1/2 cup of warm water
1/2 cup of scalded milk
2 tablespoons of butter, melted
2 tablespoons of honey
1 egg
4 cups of whole wheat flour
Filling:
250g blackberries
1 cup of blackberry liquid
1/2 teaspoon ground cinnamon
2 tablespoons of honey
Glaze:
1/4 cup of honey
6 tablespoons of heavy cream
To make the dough: dissolve the yeast in warm water
Mix the milk, butter, and honey
Let it cool
Mix with the yeast and water
Add the egg and mix well
Cover and let it rest for 10 minutes
Add the whole wheat flour and mix well
Roll out the dough on a floured surface to a rectangle of 35x30cm
For the filling: soak the blackberries in 1 cup of hot water for 15 minutes
Drain and reserve the liquid
Blend the blackberries with 3/4 cup of reserved liquid, cinnamon, and honey until thickened
Let it cool
Spread over the dough
Roll up tightly, closing the ends by pressing with fingers
Form a ring shape, pinching the edges to seal
Cut deep slashes in the surface of the ring, leaving a space of 2 1/2cm between cuts
Gently open the cut parts
Cover and let it rise for about 45 minutes
Preheat oven to moderate temperature (170°C)
Bake for about 30 minutes
For the glaze: mix ingredients and drizzle over the still-warm ring
Serve warm
Yields 13-15 servings.
