Summary

Ingredients

• 500 g flour (wheat mel type 550)
• 0.5 ½ cube yeast
• 150 ml milk, (maybe a little more)
• 2 egg (s)
• 100 g suar
• 140 g butter
• 100 g raisins
• 20 g lemon peel, (tastes very ood even without it)
• 0.5 teaspoon ½ cinnamon, ground and / or cardamom
• 1 pinch (s) salt
• Flour, for kneading
• Butter, for brushing

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Instructions

1. Mix flour, yeast, milk, eggs, sugar, butter, raisins, lemon peel, cinnamon and/or cardamom, and salt to form a dough. Knead until smooth, adding more flour for kneading as needed.
2. Let the dough rise in a warm place until roughly doubled in size.
3. Divide the dough into portions and shape each into a flat cake roughly saucer-sized or slightly larger, using the heel of your hand. Place on a baking sheet.
4. Bake for 20 minutes at 200°C (392°F) using top and bottom heat, or at 170°C (338°F) using fan heat, until golden.
5. While still hot, brush each cake with butter using a butter block, allowing the butter to soak in.
6. Cool completely. Once cooled, freeze individually in a bag and thaw quickly as needed.