Sweet Cranberry and Almond Rolls
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 2 hrs 25 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g wheat flour (whole rain)
- 200 ml milk, lukewarm
- 25 g yeast, fresh
- 70 grams sugar
- 100 g butter, soft
- 1 egg (s)
- 1 pinch (s) salt
- 50 g almond (s), chopped
- 50 g cranberries, dried
- Milk, or 1 egg yolk, for brushing
Print Recipe
Pin Recipe Instructions
- Put the whole wheat flour in a bowl and make a well in the middle. Mix the yeast with a little lukewarm milk and a spoonful of sugar. Put some flour over it and let rise for about 10 minutes.
- Add the rest of the lukewarm milk, the sugar, the butter, the egg and the salt and use the food processor or a mixer with a dough hook to make a smooth dough that does not stick and is not too dry. Nothing should stick to the bowl either, then it will have the right consistency. Now knead in the almonds and cranberries. Cover the dough with a clean tea towel and let it rest in the bowl for half an hour.
- Cut and shape the dough into approx. 12-14 equal pieces. Be careful not to let all the air out. Let the rolls rise for another 40-60 minutes on a greased tray or on a baking sheet lined with baking paper. If it is not enough, let it go a little longer.
- Preheat the oven to approx. 190 degrees hot air and bake for approx. 15 minutes.
- Tip:
- It`s best to let it rise overnight in the refrigerator. To do this, simply place the knitted rolls in the refrigerator after a quarter of an hour covered with cling film and take them out of the refrigerator an hour before baking.
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