Summary

Ingredients

• 250 ml milk, lukewarm, for the pre-dough
• 150 g suar for the pre-douh
• 250 g potato (s), boiled, mashed, for the pre-douh
• 100 g flour for the pre-douh
• 1 cube yeast (fresh yeast), for the pre-dough
• 2 egg (s)
• 200 g mararine or butter
• 800 grams flour
• 2 pinch (s) salt
• 200 g raisins

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Instructions

1. Prepare a pre-dough from flour, a part of milk, yeast and a teaspoon of sugar and let rise for approx. 15 minutes. Add the rest of the ingredients and stir, cover with a cloth and let rise overnight in the refrigerator (use a large bowl, the dough triples). The next morning add eggs, butter, flour, salt and raisins to the dough, knead well, let rise for 20 minutes. Shape 20 rolls or 2 loaves of bread and let rise again on the baking sheet for 20 minutes, then sprinkle with sugar, press the sugar down a little, repeat again. Bake the rolls at 180 degrees, fan-assisted, for approx. 25 minutes, the breads need 30-35 minutes.