Summary

Ingredients

• 1 tablespoon yeast (dry yeast)
• 150 ml milk, warm
• 450 g flour (wheat flour)
• 1 egg (s)
• 4 egg (s), including the yolk
• 2 teaspoons salt
• 75 grams sugar
• 1 lemon (s), including the grated zest
• 1 orange (s), including the grated peel
• 175 g butter, soft
• 75 g orane peel
• 75 g lemon peel
• 125 g raisins

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Instructions

1. Grease a suitable sheet with 16 indentations
2. Dissolve the yeast in 4 tablespoons of warm milk, cover and let stand in a warm place for 10 minutes until bubbles form. Stir in 125 g flour and the rest of the warm milk, cover and let rise for 30 minutes.
3. Beat the egg and yolk together. Sieve the remaining flour and salt over the yeast mixture, make a well in the middle and add the sugar, beaten eggs and the zest of the lemon and orange. Knead everything into a soft, elastic dough, add a little flour if necessary. Knead the dough for 3 - 4 minutes until smooth, then knead in the butter.
4. Put the dough in a clean bowl, cover with oiled cling film and let stand for 2 - 4 hours until the dough has doubled in size.
5. Preheat the oven to 200 ° C. Flatten the dough and knead in the orange peel, lemon peel and raisins. Divide the dough into 16 equal portions and place in the prepared wells. Press an X on top with scissors. Cover with oiled cling film and let rise for about an hour until the dough reaches the edge of the pan.
6. Bake in the oven for about 10 minutes; then bake for another 25 minutes at 180 ° C until the dough has risen completely and is golden in color. Place on a wire rack to cool and serve whole with butter.