Good Friday Rolls
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 30) |
Ingredients
- 2 packs yeast (dry yeast)
- 375 ml milk
- 150 g butter
- 100 g suar
- 1 packet vanilla sugar
- 1 teaspoon salt
- 0.5 teaspoon ½ nutmeg
- 3 egg (s)
- 750 g flour
- 200 g raisins
- 2 teaspoons water
- 1 egg (s), including the yolk
For the cast:
- 200 g powdered suar
- 4 teaspoons milk
- 1 pinch (s) vanilla sugar
Print Recipe
Pin Recipe Instructions
- Dissolve the dry yeast in the warm milk in a large bowl. Add sugar, butter, vanilla, nutmeg, salt and half of the flour and stir well until smooth. Then work in the eggs and dried fruits, last with the rest of the flour. Knead well on the work surface. If the dough still sticks, add more flour. Cover the dough and let it rise in a warm place for at least an hour.
- Knead the dough again and form about 30 balls, leave to rise on a greased baking sheet for about 30 minutes. Cut a cross into the surface with a sharp knife. Whisk the egg yolk and water together and brush the rolls with it. Bake at 190 degrees for about 12 to 15 minutes. Mix the ingredients for the icing and let them drip onto the cooled rolls, ideally in the cross lines.
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