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
Cranberry Braid
Cranberry Braid

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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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