Name: Sweet crunch with raisins
Prep time: 2 h
Cook time: 2 h
Yield: 16
Ingredients: Flour - 600 gram; Milk - 350 Ml; Vegetable oil - 50 Ml; Sugar - 5 tbsp; Salt - 1 Tsp; Dry yeast - 25 gram; Butter - 150 gram; Raisins - 300 gram; Apricots - 150 gram; Cinnamon - 3 Tsp; Vanilla sugar - 1 pack

Recipe information

Cooking:

2 hour

Servings per container:

Source:

More details

Ingredients for - Sweet crunch with raisins

1. Flour - 600 gram

2. Milk - 350 Ml

3. Vegetable oil - 50 Ml

4. Sugar - 5 tbsp

5. Salt - 1 Tsp

6. Dry yeast - 25 gram

7. Butter - 150 gram

8. Raisins - 300 gram

9. Apricots - 150 gram

10. Cinnamon - 3 Tsp

11. Vanilla sugar - 1 pack

How to cook deliciously - Sweet crunch with raisins

1. Stage

Our products. Prepare the dough, in a mixture of warm milk and vegetable oil add yeast grated with salt and sugar, flour and put the dough to proof in a warm place. The flour may go a little more or a little less, the dough should be soft and delicate slightly moist (do not clog it with flour). Raisins and apricots rinse with warm water and let the water drain to dry.

2. Stage

Roll out our proofed dough thinly, brush with melted butter, and sprinkle with a fairly generous mixture of sugar, cinnamon, and vanilla sugar. The dough is neutral in flavor, I use the same dough when I make crunches, one recipe for both sweet and savory. I always have sugar mixed with cinnamon in a jar for the filling. I take 2 bags of 15 grams of cinnamon and 2 bags of 20 grams of vanilla sugar per 1 kg of sugar. The amount of cinnamon and sugar for the filling is approximate. The layer of rolled out dough should be generously sprinkled with sugar and cinnamon, otherwise the baked goods will be poor in flavor. Sprinkle as I did, if you find too much or not enough sugar, you can adjust the amount next time.

1. Stage. Sweet crunch with raisins: Roll out our proofed dough thinly, brush with melted butter, and sprinkle with a fairly generous mixture of sugar, cinnamon, and vanilla sugar. The dough is neutral in flavor, I use the same dough when I make crunches, one recipe for both sweet and savory. I always have sugar mixed with cinnamon in a jar for the filling. I take 2 bags of 15 grams of cinnamon and 2 bags of 20 grams of vanilla sugar per 1 kg of sugar. The amount of cinnamon and sugar for the filling is approximate. The layer of rolled out dough should be generously sprinkled with sugar and cinnamon, otherwise the baked goods will be poor in flavor. Sprinkle as I did, if you find too much or not enough sugar, you can adjust the amount next time.

3. Stage

Usually raisins or a mixture of several kinds of raisins are used for the filling. You can also put poppy seeds or nuts or finely crumbled ripe bananas. I like the traditional version with raisins.

1. Stage. Sweet crunch with raisins: Usually raisins or a mixture of several kinds of raisins are used for the filling. You can also put poppy seeds or nuts or finely crumbled ripe bananas. I like the traditional version with raisins.

4. Stage

Rolled up tightly, we transfer our crunch to a baking tray and shape it by cutting it obliquely with scissors, like this.

5. Stage

And that's it!

6. Stage

After cutting, fold the edges of the cuts underneath to make a neat pigtail. It is not necessary to grease the dough if you want the crust to be soft. For a crispy crust, butter the roll of dough before cutting it, and then cut it; it is also not necessary to sprinkle sugar and cinnamon on the cut roll before baking. Bake our crunch in a preheated oven at 180g. For the first 10 minutes of baking, do not open the oven door, so that the dough rises evenly. Once the crunch is light brown, check it for readiness with a splinter if there is no raw dough, you can take out the crunch and cover it with a napkin. Do not overdo it in the oven or it will dry out and the sugar will start to burn.