Birthday Krendel

Name: Birthday Krendel
Ingredients: Krendel; 1 1/4 cups milk; 4 ounces unsalted butter; 1 tablespoon dry yeast; 2 tablespoons lukewarm water; 1 pinch sugar; 1 teaspoon ground cardamom; 1/2 cup granulated sugar; 1 teaspoon salt; 2 large eggs, at room temperature; 4 1/2 to 5 cups unbleached all-purpose flour; 1/2 pound golden raisins; 1 large egg beaten with 1 tbsp. milk, for brushing; Streusel topping; 3/4 cup unbleached all-purpose flour; 6 tablespoons granulated sugar; 1/4 teaspoon ground cardamom; 6 tablespoons unsalted butter, at room temperature, cut into 1/2-inch pieces

18 ingredients

1 steps

Ingredients

Krendel
1 1/4 cups milk
4 ounces unsalted butter
1 tablespoon dry yeast
2 tablespoons lukewarm water
1 pinch sugar
1 teaspoon ground cardamom
1/2 cup granulated sugar
1 teaspoon salt
2 large eggs, at room temperature
4 1/2 to 5 cups unbleached all-purpose flour
1/2 pound golden raisins
1 large egg beaten with 1 tbsp. milk, for brushing
Streusel topping
3/4 cup unbleached all-purpose flour
6 tablespoons granulated sugar
1/4 teaspoon ground cardamom
6 tablespoons unsalted butter, at room temperature, cut into 1/2-inch pieces

Directions

1

["Scald the milk until small bubbles start appearing around the edge of the pot, do not boil. Melt the butter in the milk and let it cool to 105-115 degrees.", "Dissolve the yeast and a pinch of sugar in 2 tablespoons lukewarm water. Let sit for about 10 minutes and watch for bubbles to assure the yeast is alive.", "In a large bowl, beat the eggs, salt, sugar and cardamom by hand until mixed well. Add the cooled milk mixture and combine well, followed by the yeast.", "Add about 3 cups flour one at a time and beat it vigorously about 2 minutes to start developing gluten until the mixture is thick and shiny. Now mix in the raisins and continue adding the rest of the flour a cup at a time until the dough is not sticky and holds its shape.", "Knead on a floured surface or in your bowl adding flour as needed until it no longer sticks to your hands, about 10 minutes. \r\nShape the dough into a ball and place in a bowl greased with neutral oil. Flip it over to have the top coated with oil, cover the bowl with plastic wrap and let it rise either at room temperature or in a slightly preheated oven until doubled, 45 minutes to an hour. If you press your finger into the dough and the indentation stays, it's ready to shape.", "Deflate the dough and stretch it into a long narrow rectangle, about 30x4 inches. Roll it into a long tight rope pinching the dough closed.", "Grease a 18\"x13\"" baking pan with butter.""