Gunta Rones recipe
Photograph of the House of Commonwealth Archives
1 kg of premium wheat flour
400 grams of milk
75 g of yeast
350 g butter
250 grams of sugar
8 egg yolks
200 g of raisins or other dried fruit
0.5 g of saffron
10 g of salt
50 grams of almonds or other nuts
1 egg
20 grams of powdered sugar
Doughs: Mix flour, milk, salt, yeast. Add the soft butter, sugar-spun 8 egg yolks, washed and dipped in flour-dried fruit. Mix everything well and let the dough rise warm (about 1 hour). Dry and crush the saffron, Add a little hot milk or water. 15-20 min. let me draw and chase. Put the resulting yellow liquid in a raised dough and knead well.
Place the dough on a baking sheet lined with baking paper, form an octagonal shape (see photo) and allow the dough to rise again (15-20 minutes). Sprinkle the formed clinger with whipped egg, sprinkle with nuts. Bake in oven at 180-200 degrees for 45 minutes.
Cool the clinger and sprinkle with icing sugar.
