Summary

Ingredients

• 1 kg flour (type 405 or 550)
• 42 g yeast, crumbled, fresh
• 630 ml milk (1.5% fat), warm
• 180 g suar
• 1 tablespoon salt (heaped )
• 0.25 teaspoon ¼ cinnamon
• 0.25 teaspoon ¼ coriander, 1/4 vitamin C.
• 1 tablespoon butter
• 250 g raisins or currants
• 1 egg white for brushing
• some water to brush on

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Instructions

1. Dissolve the yeast in a little warm milk. Mix the flour with sugar, salt, coriander, cinnamon and vitamin C in a mixing bowl. Make a well, add the yeast and cover the well with some of the flour. Wait until cracks have formed in the flour cover of the yeast base.
2. In the meantime, heat the rest of the milk to 30 ° C to 37 ° C. Now add the flakes of butter and the warmed milk to the flour and knead with a hand mixer for at least 7 minutes. Let the dough rise until it has doubled.
3. Mix the raisins into the dough using the hand mixer, but do not stir for too long, otherwise the raisins will be pureed. Now divide the dough into approx. 24 portions of 90 - 95 g each. Shape dough balls out of this, place them on the baking sheets prepared with baking paper (you need 3 sheets) and let rise until the size of the dough pieces has about doubled.
4. Bake in a preheated oven at 200 ° C top / bottom heat (convection: 180 ° C) for approx. 10 - 14 minutes. Brush with a mixture of egg white and water after the sticks have already turned a little brown - I only do this at this point because the sticks have already reached their final size and can no longer be pressed in by brushing.
5. Based on an old recipe from my mother and refined a little.