Ingredients

  • 30 milliliters milk scalded
  • ½ teaspoon saffron crushed
  • 355 milliliters half and half warmed
  • 1 tablespoon yeast
  • 1 teaspoon sugar, caster
  • 375 grams flour
  • 1 egg beaten
  • 2 egg yolks beaten
  • 100 grams sugar, caster
  • 55 grams butter, unsalted melted
  • 1 teaspoon salt
  • 1 teaspoon vanilla
  • 1 teaspoon rum extract
  • 140 grams raisins
  • 155 grams candied fruit
  • 375 grams flour
  • Toppings
  • 1 egg yolk beaten
  • 5 milliliters milk
  • 75 grams almonds, sliced
  • powdered sugar

Directions

1. Add saffron to scalded milk.
2. Combine flour and yeast and add warmed half and half. Beat until smooth. Place in warm area and let stand until bubbly and doubled in bulk, 1 hour.
3. In a large bowl, beat egg and egg yolks, sugar, butter, salt, saffron mixture and the extracts with an electric beater until smooth.
4. Stir in raisins and candied fruit into sponge and then add egg mixture. Add flour until you have a sticky dough. Knead, adding additional flour if necessary, until a smooth dough.
5. Place dough in large oiled bowl. Cover and let rise in warm place.
6. Roll dough into a long sausage about 3 inches thick and 36 inches long. Place on a large buttered baking sheet and turn the ends in toward the center to form a large "pretzel." Cover and let rise.
7. Preheat oven to GM 5/190*C/375*F. Brush the krendel with the egg wash and sprinkle with almonds, pressing them in slightly so they adhere. Bake in the middle of the oven until golden brown, 45 minutes.
8. Remove from the oven and cool on a rack. Allow to stand for 4-6 hours. Serve sprinkled with powdered sugar.

Notes
Notes:Original serves 12.
Serving Ideas:Original serves 12.


Categories
Bread, sweet
Keywords
Bread, sweet
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