Sweet cranberry almond rolls

Ingredients for 1 servings:

• 500 g wheat flour (wholemeal)
• 200 ml milk, lukewarm
• 25 g yeast, fresh
• 70 g sugar
• 100 g butter, soft
• 1 egg(s)
• 1 pinch of salt
• 50 g almonds, chopped
• 50 g cranberries, dried
• e.g. milk, or 1 egg yolk, for brushing

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 40 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours 25 minutes

for 12 – 14 pieces

Put the whole wheat flour in a bowl and make a well in the center. Mix the yeast with a little lukewarm milk and a spoonful of sugar. Sprinkle a little flour over the dough and let it rise for about 10 minutes. Add the remaining lukewarm milk, the sugar, the butter, the egg, and the salt. Using a food processor or a mixer fitted with a dough hook, knead into a smooth dough that is non-sticky and not too dry. Nothing should stick to the bowl anymore, then it has the right consistency. Now knead in the almonds and cranberries. Cover the dough with a clean tea towel and let it rest in the bowl for half an hour. Cut the dough into about 12-14 equal-sized pieces and shape them. Be careful not to squeeze out all the air. Cover the rolls tightly and let them rise for another 40-60 minutes on a greased or parchment-lined baking sheet. If the dough doesn’t rise long enough, let it rise a little longer. Preheat the oven to approximately 190 degrees Celsius (375 degrees Fahrenheit) and bake for approximately 15 minutes. Tip: It’s best to let the dough rise overnight in the refrigerator. Simply cover the rolled rolls with cling film and place them in the refrigerator after a quarter of an hour. Remove them from the refrigerator one hour before baking.