Ingredients
Yeast dough:
- 350 g flour
- 20 g fresh yeast
- 60 g sugar
- 125 ml milk, warm
- 1 pinch salt
- 50 g butter, softened
- 1 egg
Filling and finishing:
- 25 g butter, melted
- 25 g shredded coconut
- 50 g chopped almonds
- 25 g chopped pistachios
- 25 g sugar
- flour for handling
- butter for greasing
Preparation
Yeast dough:
1. Place the flour in a bowl and hollow out a well in the middle. Crumble in the yeast, then add the milk and a teaspoon of sugar.
2. Dissolve yeast while stirring and mix with a little flour. Cover and let the dough rise in a warm location for approx. 30 minutes until the mixture has visibly increased in bulk.
3. Add the remaining sugar, butter, egg and salt. Knead everything together into a smooth and silky dough. Let the dough rise again in a warm place, covered, for about 30 minutes.
Filling and finishing:
4. Mix the ingredients for the filling (up to and including the sugar) together well.
5. On a floured work surface, roll out the yeast dough into a rectangular shape, spread the filling over it and roll it up, starting with the longer side. Cut the long roll into 12 sections.
6. Cut out a circle of parchment paper with the help of a 24 cm lid and place it in the pot. Grease the bottom edge of the inside of the pot with butter.
7. Place the cut rolls into the pot. Place the pot on the hob and switch it to low level, cover with the Navigenio upside down and switch to low level, then bake for approx. 25 minutes.
8. Turn off the Navigenio and hob, then bake to completion for around 5 minutes using only the residual heat
9. Tip the cake out onto a wire rack; best served slightly warm.
This recipe has been tested and approved by AMC.
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