Sea Buckthorn Ring

Ingredients

• 500 g ripe sea buckthorn berries
• 200 g wheat flour Type 1050
• 2 tsp Weinstein baking powder
• 100 g low-fat quark
• 6 tbsp milk (1.5% fat)
• 40 ml rapeseed oil (4 tbsp)
• 100 g marzipan raw mass
• 10 g whole-grain breadcrumbs (1 tbsp)
• 30 g coconut blossom sugar (2 Tbsp)
• 0.5 lemon
• 60 g erythritol powdered sugar (6 tbsp)

Instructions

1. 1.

   Wash the sea buckthorn berries, drain and clean them; halve the larger berries.

2. 2.

   In a mixing bowl combine wheat flour and Weinstein baking powder. Add quark, 4 tbsp milk and rapeseed oil, then knead with a hand mixer’s dough hooks until smooth.

3. 3.

   Roll the dough on a lightly floured surface into a rectangle about 30x40 cm.

4. 4.

   Grate the marzipan raw mass over a coarse grater and sprinkle it onto the dough.

5. 5.

   Mix sea buckthorn berries, breadcrumbs and coconut blossom sugar; spread this mixture over the dough, leaving an approximately 2 cm wide border around all edges.

6. 6.

   Roll the dough from the long side into a log, pressing lightly as you go.

7. 7.

   Line a baking tray with parchment paper, place the log on it and shape it into a ring. Slide the ends of the log together and press them together.

8. 8.

   Score the dough surface in a zig‑zag pattern about 5 mm deep with a knife. Brush with remaining milk and bake in a preheated oven on the middle rack at 200 °C (convection: 180 °C, gas: level 3) for about 25 minutes.

9. 9.

   Remove the tray and place it on a cooling rack or the inverted oven rack; let it cool slightly.

10. 10.

    Squeeze half a lemon. In a small bowl whisk 2–3 tsp lemon juice with erythritol powdered sugar to make a glaze. Brush the warm sea buckthorn ring with this glaze and allow it to cool completely.

11. 11.