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🍰 Cranberry Stuten

176 kcal · 30 min · 4 servings

Ingredients

• 400 g whole wheat flour (or spelt whole wheat flour)
• 100 g ground almond kernels
• 1 packet dry yeast
• 3 tbsp raw cane sugar
• 150 ml milk (3.5% fat)
• 50 g butter
• 2 eggs
• 100 g almond slivers
• 100 g dried cranberries

Instructions

1. 1. Mix the flour, ground almonds, yeast, and sugar in a large mixing bowl.
2. 2. Put 125 milliliters of milk and the butter in a pot and warm the mixture until it is lukewarm.
3. 3. Add the milk-butter mixture along with the eggs to the flour and knead everything into a smooth dough using the dough hooks of your hand mixer.
4. 4. Cover the bowl and let the dough rest in a warm place for at least 30 minutes until its volume has roughly doubled.
5. 5. In the meantime, toast the almond slivers in a non-stick pan without additional fat until they are golden yellow.
6. 6. Knead the cranberries and the toasted almonds into the dough, shape it into a loaf, and place it on a baking sheet lined with baking paper. Let the loaf rise for another 20 minutes.
7. 7. Brush the cranberry stuten with the remaining milk and bake it in the preheated oven at 180 degrees Celsius conventional heat (160 degrees Celsius fan or gas level 2 to 3) for 30 to 40 minutes.

Nutrition per serving

• kcal: 176
• Protein: 5 g · Fett/Fat: 9 g · Carbs: 18 g