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Home Quick No Crust With Lard

Russenzopf with Nut-Mascarpone-Filling Recipe

Ingredients

How to make it

  • Yeast Dough: Dissolve yeast and 1 ts sugar in 50 g lukewarm milk. Let sit this mixture for about 5-10 minutes. Add dissolved yeast and the remaining ingredients (sugar, egg, salt, cooled down melted butter, milk, lemon zest) and knead well, either manually or with your kitchen machine (Bosch MUM 8 speed 2 - 6-8 minutes) until dough can be easily removed from the bowl (non-sticky). Cover bowl with a plastic wrap and let dough rise in warm place for about 2 hours (size of dough should almost double).
  • Filling: Mix all the ingredients.
  • Glaze: Melt Mascarpone and Honey. Pour glaze over cake.
  • Preheat oven to 180 C. Bake Russenzopf 40-45 Minutes

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The Cook

kochtopf Andalucia, ES

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