Cranberry Braid
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
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.
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