Cranberry-Walnut-Zapf

Ingredients for 1 servings:

• 600 g flour
• 75 g walnuts (ground)
• 1 cube of yeast
• 250 ml milk (lukewarm)
• 80 g butter
• 2 eggs
• 100 g sugar
• 1 pinch of salt
• 125 g cranberries (dried)
• 125 g walnuts (chopped)
• 30 g butter
• 2 tbsp sugar
• 1 egg yolk
• n. B. Sugar granules
• n. B. Brittle (walnut)

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Fine yeast plait with fruity-tart filling

Dissolve the yeast in the lukewarm milk. In a bowl, knead the yeast milk with the flour, ground walnuts, butter, eggs, sugar, and salt using a dough hook until you have a dough that should no longer be sticky. Knead in more flour if necessary. Let the dough rise in a warm place for about an hour. Knead the dough thoroughly again and roll it out into a flat rectangle. Chop and mix the walnuts and cranberries for the filling. Melt the butter in a saucepan and add the walnut-cranberry mixture. Sprinkle with the sugar and heat briefly while stirring. Spread this mixture evenly over the yeast rectangle, leaving a few centimeters of space at the edges. Roll it up into a long log, braid it, and let it rise for another 10 minutes. Bake for 10 minutes at 170 degrees Celsius (convection oven). Then brush with egg yolk and sprinkle with sugar. Bake for another 15 minutes at 170 degrees Celsius (conventional oven).