John Myers
Contents
show
Ingredients
- 250 ml Whipped cream
- 500 g Flour
- 1 packet Dry yeast
- 1 packet Vanilla sugar
- 1 packet Orange zest
- 2 Pc. Eggs
- 1 Pc. Egg Whites
- 1 Pr Salt
- 150 gr Sultanas
- 1 Pc. Egg yolk
- 1 tbsp Milk
Instructions
- Heat the cream in a small saucepan. Mix the flour and yeast carefully in a mixing bowl. Add the remaining ingredients and work everything with a mixer (dough hook) briefly on the lowest, then on the highest level in about 5 minutes to a smooth dough.
- Cover the dough and let it rise in a warm place, for me it is again the preheated oven approx. 40 degrees. If the dough has increased by half, then it can leave its cozy, warm nest.
- Divide the dough into 2 equal parts, knead the sultanas into one half of the dough. After kneading, let both parts rest for about 30 minutes.
- Sprinkle the dough with flour and knead briefly on a lightly floured work surface. Shape the dough with the sultanas into 3 rolls about 30 cm long. Braid the rolls into a braid. Shape the other dough into 4 rolls. Rotate 2 rollers into each other (see photo)
- Place the sultanas on a baking sheet lined with baking paper and brush with egg yolk / milk mix and place the 2 twisted strands on both sides. Brush these with egg yolk / milk mix and sprinkle with cane sugar, then bake for 30 minutes.
Nutrition
Serving: 100gCalories: 323kcalCarbohydrates: 67.6gProtein: 9.8gFat: 1g
