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Place the flour in a mixing bowl and make a well in the middle.
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Heat 1/2 cup of the milk until lukewarm.
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Pour the yeast and 1/4 cup sugar into the well and top with the milk. Mix the liquid in gently with your finger.
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When the yeast starts to bubble, gently mix everything together into crumbly mixture dough.
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Cover the bowl with a kitchen towel and stow in a warm place for 15 minutes.
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Heat the rest of the milk to lukewarm temperature.
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Add the milk, the other 1/4 cup of sugar, butter, the eggs and salt to the dough. Use the dough hook of your mixer or your hands to knead the mass into a smooth dough. About 3-5 minutes.
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Recover the bowl with the kitchen towel and let stand in a warm place for 45 minutes.
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Line a large 12’x15′ baking sheet with parchment paper.
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Preheat the oven to 350 degrees F.
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Turn the dough out onto a lightly floured work surface and knead once more.
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Roll the dough out into a rectangle, approximately to the size of the baking sheet.
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Spread the Rote Grütze out evenly over the dough, leaving a 1/2 inch frame all around. Note: If the mixture is runny, strain some of the liquid out before spreading.
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Working from the long side, roll the dough into a log. slice the roll into pieces about 1″ thick,
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Lay the pieces side by side (they should toucon the baking sheet.
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Cover the baking sheet with the kitchen towel and let stand in a warm place for 15 minutes.
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Sprinkle the large crystal sugar over the top and place the pan in the oven and bake for 25 minutes.
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Remove from oven. Let cool for 15 minutes before cutting and serving.