Russenzopf with Nut-Mascarpone-Filling
From kochtopf 16 years agoIngredients
- yeast dough shopping list
- 350 g flour shopping list
- 1/2 ts salt shopping list
- 1/2 lemon zest shopping list
- 20 g fresh yeast shopping list
- 1 ts sugar shopping list
- 125 g milk shopping list
- 75 g butter shopping list
- 50 g sugar shopping list
- 1 egg shopping list
- Filling shopping list
- 125 g walnuts, coarsely ground shopping list
- 125 g almonds, coarsely ground shopping list
- 100 g honey, melted shopping list
- 150 g mascarpone shopping list
- 1 pack vanilla sugar shopping list
- lemon juice shopping list
- 1/2 ts cinnamon shopping list
- 1/2 lemon zest shopping list
- glaze shopping list
- 75 g mascarpone shopping list
- 1 bt honey shopping list
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
People Who Like This Dish 3
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