sweet yeast bun with lemon glaze
From onceuponatart 17 years ago
- 40-50 minutes to make
- Serves 68
there is nothing that is as wonderful as a risen, yeasted dough. soft and smooth... almost like silk. a sweet yeasted dough is even better. the butter makes it supersmooth and the egg gives it a firmer structure. Read more here is a recipe of a sweet yeast bun with a moist almond filling and a dash of cinnamon. i think this is perfect when your favourite chatterboxes come over for an afternoon of coffe and lotsa laughter. when i was a kid we used to make smaller versions of these and sold them on the fleamarket. i made big bucks! so wheither you want to sell it or just share it with your dearest friends and family - here is the perfect recipe! See less
Ingredients
- 450g (challah- /zopf-) white flour shopping list
- a generous pinch of salt shopping list
- 80g sugar shopping list
- 20g fresh yeast shopping list
- 80g butter, soft and cut in small cubes shopping list
- 1.7 dl milk (room temperature) shopping list
- 1 egg, whisked shopping list
- FILLING shopping list
- 250g ground almonds shopping list
- 100g sugar shopping list
- 1/2 teaspoon cinnamon shopping list
- 1 egg, whisked shopping list
- 1 apple, peeled & cored & finely grated shopping list
- 1dl cream shopping list
- egg wash shopping list
- 1 egg shopping list
- 3 drops of cream shopping list
- glaze shopping list
- 5 tablespoons of icingsugar shopping list
- 1 tablespoon of lemon juice shopping list
How to make it
- mix all dry ingredients in a bowl. add soft butter cubes. mix yeast, egg and milk and whisk until smooth. add to the dry ingrediens and work into a smooth, nice dough. cover with clingfilm and let rest on a warm (and windstill!) spot for about an hour, until it has doubled in size. meanwhile make the filling.
- mix all the ingredients well and put on the side. roll dough into a 40x65cm rectangle and divide horizontally in 3 equal strips. divide filling equally onto strips and smooth with a rubber spatula, leaving a rim of about 1,5cm on every side. roll up every strip until you end up with 3 rolls - braid 3 rolls into one long braid,just the way you would do it with your hair (imagine heidis braids - we want one of these!). grease a 25cm round caketin generously with butter (or line with baking paper) and lay braid into tin, forming a ring. cover and let rise for another 30 minutes.
- meanwhile heat the oven to 200c°.
- mix and glaze braid-ring with whisked egg and 3 drops of cream before you bake it for about 50 minutes on the lower rack of your oven. when it browns to quickly, cover with foil and continue baking until firm and golden. let cool in tin for 5 minutes, then remove tin and let cool completely on cooling rack.
- mix icingsugar with juice and glaze sweet yeast bun generously.
- PS: keeps well in the fridge for about a day or two...
People Who Like This Dish 3
- greekgirrrl Long Island, NY
- jo_jo_ba Oshawa, CA
- yaseminmutfakta Istanbul, TR
- erin Seattle, WA
- onceuponatart Zurich, CH
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The Rating
Reviewed by 2 people-
We make this at Christmas all the time! We add raisins to the filling too.
jo_jo_ba
in Oshawa loved it
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