#yeast dough #butterbaking
Ingredients: pressed yeast, warm water, sugar, milk, flour, egg, butter, Nutella chocolate spread, Frozen cranberries
Cooking method:
Add yeast and a pinch of sugar to 70 ml of water. Mix everything and let it activate for 10 minutes.
Warm up 100 ml of milk. Mix with the risen yeast. Pour in the remaining sugar and 100 g of flour. Mix. Cover with a towel and leave for 2 hours in a warm, draft-free place.
After two hours, pour in the remaining milk (also heated), beat in the egg and pour in the melted butter (not hot). Mix everything, add flour. The dough should be soft and elastic.
Lubricate the resulting dough with oil and put it in a bowl, under a towel for another 2-3 hours.
When the dough has risen, knead it well and divide it into 3 parts.
Roll out each piece, brush with Nutella and sprinkle with cranberries. If cranberries are fresh or frozen, roll them in starch beforehand.
Roll the greased layer into a roll and transfer to a baking sheet (lined with parchment). Do this for all parts of the dough.
Cut the finished rolls lengthwise. Twist the two parts together. Then connect the three main parts and weave into a braid.
Let the bun rest for 30 minutes and bake at a temperature of 180 degrees for 30-40 minutes, depending on the oven and the volume of the dough.
Let the finished bun cool and can be cut.