Cranberry rolls made from spelt yeast dough

Ingredients for 1 servings:

• 1 kg spelt flour type 630
• 160 g sugar
• 160 g butter, melted, lukewarm
• 1 cube of yeast, fresh
• 1 tsp salt
• 500 ml milk, 1.5%, lukewarm
• 200 g cranberries or sultanas, but soak them beforehand
• 1 egg(s), whisked

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 25 minutes; Total time approx. 3 hours 10 minutes

without pre-dough, without egg

Briefly mix the spelt flour, sugar, salt, and melted butter. Crumble the yeast cubes over the dough and add all of the lukewarm milk, including the cranberries. Knead everything together vigorously until you have a smooth dough. Let the dough rise in a warm place for 2 hours. I do this in the oven, heating it up to 50 degrees Celsius, and then again after an hour to ensure the dough is nice and toasty. After two hours, knead the dough again vigorously, preferably by hand. Form into knots, rolls, braids, or pretzels, brush with egg, and bake at 180 degrees Celsius (350 degrees Fahrenheit) with top and bottom heat for about 25 minutes until golden brown. Let cool briefly, and if you like, you can cover the rolls with icing. These cranberry rolls taste delicious and are popular with kids and adults alike.