Blattln with Grantn

Ingredients for 4 servings:

• 500 g wild cranberries
• 250 ml water
• 400 g sugar
• 400 g wheat flour (Wiener Griessler), double-grain
• 40 g butter, liquid
• 40 g powdered sugar
• 2 egg yolks
• 1 cube of fresh yeast
• 250 ml milk, lukewarm
• 1 pinch of salt
• 2 cl rum
• 1 pinch of vanilla pulp
• 500 g clarified butter for frying
• Powdered sugar for dusting

Instructions

Working time approx. 2 hours 30 minutes; Rest time approx. 5 hours 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 9 hours

delicious yeast pastry with juicy cranberry jam

To make the cranberries jam, first wash the wild cranberries thoroughly in water. Mix the clean cranberries in a bowl with sugar and water. Cover and let stand for about 3 hours, then simmer gently in a saucepan at low heat for about 20 minutes. While still hot, fill previously sterilized jars to the brim and seal tightly with a screw lid. Immediately turn the jars upside down. Makes 4 jars (200 ml each). For the yeast dough, bring all ingredients to room temperature. For the steam (pre-dough), mix the yeast with the lukewarm milk in a bowl. Add half the flour and a spoonful of powdered sugar, cover, and let rise in a warm place for at least 30 minutes, until the pre-dough has risen and is bubbling. Add the remaining ingredients and, using a hand mixer fitted with a dough hook, mix until you have a smooth, elastic dough. Then, cover, and let rise in a warm place until the dough has doubled in size. Remove the dough from the bowl and knead lightly on a floured surface, punch down, and let rest for another 30 minutes. Divide the dough into 40g balls and place on a baking tray lined with baking paper. Cover with a kitchen towel and let rest for another 30 minutes. Heat clarified butter in a saucepan to 160°C, so that the Blattln can be fried floating. Use your thumb to make an indentation in the center of the dough balls and pull the dough apart slightly in the middle. Carefully slide the Blattln into the hot oil and fry until golden brown on both sides. Drain on kitchen paper. Fill with the garbanzo jam and then sprinkle with icing sugar.