Ritual bread cookies

Submitted by enr on 18 Mar 2010
180 ml milk
7 g dry yeast
1 tsp sugar for the yeast
455-520 g flour
55 g brown sugar
1 tsp cinnamon, 1/2 tsp salt
1/4 tsp cloves, allspice, nutmeg
60 g butter
2 eggs
90 g candied fruit peel (mix)
25 g raisins
# spreads:
1 egg
1 tbsp milk or cream
# For glaze: (optional)
60 g of powdered sugar (sifted)
1 tbsp milk or cream
Ritual bread cookies
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In slightly warmed milk and pour the yeast 1. tsp sugar and let it rise. Mix dry ingredients (flour, brown sugar, spices and salt), add yeast, stir well. The eggs are added one at a time, stirring at a low rate with a mixer. Add the butter. The dough should be smooth and elastic. The dough is a floured surface and knead sprinkle with fruit pieces. Place in a greased bowl (as is smeared and above) and leave in a warm place to double in volume (about an hour and a half). After rising, is divided into 12 buns, which are placed in the pan, with more distance between them, smeared with beaten egg with the milk and leave to rise. Already rising, making minor incisions with a knife on top of them and smeared again. Bake at 200 C 15 minutes (test with a stick) to dark golden. On the optional glaze paint a cross on each sweet bread.
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18 Mar 2010