Ingredients
- 350 g flour
- 1 pinch salt
- 70 g powdered sugar
- 15 g fresh yeast
- 150 ml milk, lukewarm
- 40 g butter, softened
- 1 egg
- 40 g cranberries
- 1 hazelnut
- 1 egg yolk
- coarse sugar, to sprinkle on top
- sliced almonds, to sprinkle on top
Preparation
1. Mix flour, salt and powdered sugar and form a “well” in the center. Dissolve the yeast in the milk. Add the butter, egg and milk/yeast mixture to the “well”. Knead everything to a soft, smooth dough. Knead in the cranberries at the end.
2. Cover and let the dough rise in a warm location for approx. 60 minutes until the mixture has visibly increased in bulk. Cut out a circle of baking paper with the help of a 24 cm lid.
3. Make five small balls and one larger ball from the dough. “Hide” a hazelnut in one of the small balls.
4. Place the pot on the Navigenio, switch to “A” and heat up to the roasting window. Put the pot in the inverted lid.
5. Line the pot with the baking paper. Place the large ball of dough in the middle of the pot with the small balls around it. Whisk the egg yolk and brush on the balls of dough. Sprinkle with coarse sugar and almonds.
6. Place the Navigenio overhead and switch to low level, bake for approx. 20 minutes. Switch off the Navigenio and bake until done for approx. 10 minutes, using the residual heat.
This recipe has been tested and approved by AMC.
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