Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 80 g butter
- 200 ml milk
- 1 cube yeast
- 500g flour
- 100 g suar
- 1 egg (s)
- 1 egg yolk
- 1 pinch (s) salt
- 200 g linonberries, dried, or cranberries
- 3 tablespoon apricot jam (apricot jam)
- 50 g almond sticks
- 4 teaspoons granulated sugar
Print Recipe
Pin Recipe Instructions
- Melt the butter in lukewarm milk, dissolve the yeast in it. Knead the flour, sugar, egg, yolk and salt with the milk mixture to form a smooth, supple dough.
- Put the dough in a bowl, cover with a kitchen towel and let rise in a warm place for 20 minutes. Then knead well again with the dried cranberries.
- Cut the dough into 6 parts and form 15 cm long rolls from these. Braid three rolls at a time, creating two braids. Cover the braids and let rise in a warm place for another 20 minutes.
- Bake the braids in a preheated oven at 180 ° C for about 30 minutes until golden yellow. Then spread a little apricot jam while still warm and decorate with almond sticks and granulated sugar.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below