Austrian rayndling.

INGREDIENTS
butter — 100 g
demerara brown sugar — 3 tbsp. l.
Wheat flour — 500 g
fresh yeast — 20 g
Salt — a pinch
egg — 1 pc.
milk — 250 ml
Anise ground — 0.5 tsp..

For filling:

butter — 50 g
pitted — 50 g
walnuts — 50 g
raisins — 50 g
Powdered cinnamon — 1 tsp..
Cognac (or brandy) — 2 tbsp. l.
sugar — 0.5 cups

Raisins and chopped dates pour brandy for 1 hour. The yeast with sugar and dissolve in warm milk. Add the flour, softened butter, egg, salt and anise; knead the dough. Leave warm to rise for 1 hour.

Knead again, give up again. Roll into 1 cm thick layer. Coat with melted butter, sprinkle with sugar, cinnamon, raisins and nuts. Close tight roll and put in a circle in a greased round shape with a hole in the middle. Bake at 180 ° C 45-50 min.

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