East Frisian Raisin Rolls
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 1 hr 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g wheat flour
- 1 point dry yeast
- 50 grams sugar
- 250 ml milk, lukewarm
- 125 g butter, melted, cooled
- 2 egg (s)
- 0.5 teaspoon ½ salt
- Lemon zest from 1 untreated lemon
- 0.5 teaspoon ½ cardamom
- 200 g raisins
- possibly orange peel and lemon peel (1-2 tablespoon)
- 1 egg yolk
- 1 tablespoon milk
Print Recipe
Pin Recipe Instructions
- Sift the flour into a bowl and mix well with the yeast. Add the sugar, milk, butter, eggs, salt, lemon zest and cardamom. Work the ingredients into a smooth dough in about 5 minutes using the dough hook of the hand mixer. Shortly before the end of the kneading time, add the raisins washed with hot water and, if you like, orange peel and lemon peel. Cover and let the dough rise in a warm place until its volume has increased significantly.
- Dust the dough with flour and knead well on a baking board. Then shape into a roll, divide into 16 portions and use them to form round rolls. Place the rolls with a large gap on a greased baking sheet and let rise again in a warm place until they are significantly larger.
- Whisk the egg yolk with the warm milk and brush the rolls with it. Put the baking sheet in the oven and bake the rolls until golden yellow for 15-20 minutes at 180 ° convection (gas mark 3).
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