Cranberry-Stuten

Ingredients

• 400 g whole wheat flour (or spelt whole wheat flour)
• 100 g Ground Almonds
• 1 packet dry yeast
• 3 tbsp raw cane sugar
• 150 ml Milk (3.5% fat)
• 50 g butter
• 2 Eggs
• 100 g almond sticks
• 100 g dried cranberries

Instructions

1. 1.

   Mix the flour, ground almonds, yeast and sugar in a mixing bowl.

2. 2.

   Heat 125 ml of milk and butter in a pot until lukewarm.

3. 3.

   Add the eggs to the mixture and knead with the dough hooks of a hand mixer until smooth.

4. 4.

   Cover and let rise in a warm place for at least 30 minutes, until the dough has roughly doubled in volume.

5. 5.

   Meanwhile, toast the almond sticks without fat in a non-stick pan until golden yellow.

6. 6.

   Fold the cranberries and almonds into the dough and shape into a loaf. Place on a baking sheet lined with parchment paper and let rise again for about 20 minutes.

7. 7.

   Brush the rolls with the remaining milk and bake in a preheated oven at 180 °C (convection: 160 °C, gas: level 2–3) for 30–40 minutes.