Saturday, April 20, 2013

Sweet bread Rosenkrantz - recipe (including photos)

  • 400 - 450 grams of wheat flour
  • 150 milliliters of warm milk
  • 140 grams of butter
  • 20 grams of fresh yeast
  • 16 spoons of sugar
  • 2 eggs
  • 1 packet of vanilla sugar
  • 1 packet of dried fruits
  • zest from 1 lemon
  • salt

Mix the flour with the eggs, the salt, the vanilla sugar, the milk, the zest from the lemon and the yeast (previously mixed with the milk and 2 spoons of sugar).

Mix the dough for 10-15 minutes.

Spread the dough on the table.

Add the butter mixed with 8 spoons of sugar.

Spread the candied fruits over the entire dough.

Roll the dough.

Cut the dough in equal pieces.

Meanwhile, in a pot caramelize the remaining sugar.
Let it cool for a few minutes.

Add the pieces of the dough in the pot and let it rest in a warm place for 1 hour.
Leave some space between the pieces of the dough because the volume will double.

Put it in the oven at 180 degrees Celsius for 30-40 minutes.


The original recipe can be found here



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