Dresden Kranz tunnel

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Warm up the milk. Put the flour in a bowl, press a depression in the middle, mix the yeast with milk and some flour and let it rise covered in a warm place for about 30 minutes. Mix lightly with the dough hooks of the hand mixer. Add 150 g sugar, salt, 300 g fat and lard to the pre-dough and work into a smooth dough. Cover the dough again and let it rise in a warm place for about 30 minutes.

2. 2

   Wash and drain currants and raisins. Finely chop candied orange peel and candied lemon peel. Knead everything with the almonds under the dough and let it rise for another 30 minutes. Knead the dough again, divide it and form two rolls (each approx. 65 cm long), press the ends together and twist them into a cord. Form into a wreath. Fold under the ends. Place on a baking tray lined with baking paper and bake in a preheated oven (electric range: 200°C/ gas: level 3) 60-70. Melt the rest of the fat and spread half of the wreath. Dust with half of the powdered sugar, repeat the process and sprinkle with the remaining sugar.

3. 3

   Fold under the ends. Place on a baking tray lined with baking paper and bake in a preheated oven (electric range: 200°C/ gas: level 3) 60-70. Melt the rest of the fat and spread half of the wreath. Dust with half of the powdered sugar, repeat the process and sprinkle with the remaining sugar. Serve decorated with cherries as desired. Results in about 35 pieces

4. 4

   Dishes: Kahla

Nutrition Facts

KCAL
310 kcal

CARBS
38 g

FATS
15 g

PROTEINS
4 g