Kranz of Easter
Instructions
Dissolve yeast with the teaspoon of sugar in 5 cl of lukewarm water.
Leave for 15 minutes, stirring occasionally, until a generous lather appears.
Sift the flour into a large bowl, in the middle of a drill hole pile and pour the dissolved yeast, sugar, vanilla sugar, egg, butter, salt, milk, raisins, almonds and cedar.
Worked very well the mixture with a wooden spoon (or electric mixer) for about 15 minutes, cover with a damp cloth and place it in warm place to rise until double in volume.
Knead the dough again for another 10 minutes, split it in half, form two rolls long about 50 cm, intrecciateli and place on greased baking sheet lined with wax paper.
Join the ends of the rolls, in order to obtain a kranz.
Applied with the tip of a knife a cut of about half a centimetre on each round of Braid and brush with milk.
Set to rise a second time the kranz in warm place until volume will increase by about one third (15 minutes).
Bake in the lower part of a preheated oven at 180-200 degrees for 40 minutes.
Pour the hot icing kranz, prepared by mixing the icing sugar with 1-2 tablespoons boiling water.
Ingredients and dosing for 8 persons
- For the dough:
- 1 sachet of granular yeast
- 150 g of sugar + 1 teaspoon
- 500 g of flour
- 1 sachet of vanilla sugar
- 1 egg
- 125 g of melted butter
- 1 teaspoon of salt
- 15 cl of lukewarm milk
- 50 g of washed and dried raisins
- 50 g of diced candied citron
- 50 g of almonds, peeled and chopped
- Butter for plaque
- For the frosting:
- 80 g of icing sugar