John Myers
Ingredients for 1 servings:
- 80 g butter
- 200 ml milk
- 1 cube of yeast
- 500 g flour
- 100 g sugar
- 1 egg(s)
- 1 egg yolk
- 1 pinch of salt
- 200 g dried cranberries or lingonberries
- 3 tbsp apricot jam
- 50 g almond sticks
- 4 tsp granulated sugar
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
for 2 braids
Melt the butter in lukewarm milk and dissolve the yeast in it. Knead the flour, sugar, egg yolk, and salt into the milk mixture until you have a smooth, supple dough. Place the dough in a bowl, cover with a kitchen towel, and let it rise in a warm place for 20 minutes. Then knead thoroughly again with the dried cranberries. Cut the dough into 6 pieces and shape each into 15 cm long rolls. Braid three rolls at a time, creating two braids. Cover the braids and let them rise for another 20 minutes in a warm place. Bake the braids in a preheated oven at 180°C for about 30 minutes until golden brown. Then, while still warm, spread with a little apricot jam and decorate with slivered almonds and sugar powder.
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