Sweet crunch with raisins

108 - 120 минут 16 порции

Recently I posted a recipe crunch with cheese, now I want to introduce you to a sweet crunch which in Estonia is called Kringel. Delicate caramel - creamy taste and plenty of toppings... the Perfect finale for a celebratory lunch or dinner.

Ingredients for Sweet crunch with raisins

Step by step instruction of cooking Sweet crunch with raisins

Шаг 1

Our products. To prepare the dough, mix warm milk and vegetable oil add the pounded with salt and sugar yeast, the flour and put the dough in the proofing in a warm place. Flour may take a little more or a little less, the dough should be soft and tender with a slightly damp ( do not hammer it with flour). Raisins and apricots with warm water and allow the water to drain so they dry.

Шаг 2

Our approached to roll out the dough thinly, brush with softened butter, and sprinkle quite liberally with a mixture of sugar, cinnamon and vanilla sugar. The dough is neutral in taste, I use one batter crunchy when I cook, one recipe for both sweet and salty. I have in the Bank is always in stock sugar mixed with cinnamon for the filling. 1 kg. of sugar I take 2 packages of 15 gr. cinnamon and 2 packets of vanilla sugar 20 gr. The amount of cinnamon and sugar for the filling.. give an approximate Layer of rolled dough should be generously dusted with cinnamon sugar or the pastries will be of poor taste. Sprinkle as mine, if you show a lot or a little sugar the next time you can adjust the amount of sugar.

Шаг 3

Usually traditionally used for stuffing raisins or a mixture of several varieties of raisins. You can put the poppy seeds or nuts or chopped ripe bananas. I like it traditional with raisins.

Шаг 4

After cutting bends the edge of the slices at the bottom turns a neat braid. Dough to grease is not necessary, if you want the crust turned out soft. Crispy crust, brush the loaf of dough before cutting oil, and then cut, just sprinkle with cinnamon sugar cut loaf before baking is also not necessary. To put our crunch bake in a pre heated oven at temperature of 180 gr. The first 10 minutes of baking, do not open the oven door the dough evenly risen. As soon as the crunch was light brown, check it for readiness with a splinter if there is no raw dough, you could remove crunch and cover with a napkin. Will not overdo it in the oven otherwise it will dry out and the sugar starts to burn.

Шаг 5

Here it is I got! It was baked for 40 minutes.