Personally, I have to say in advance that I never make a pre-dough, because it always works wonderfully for me without it and I have therefore never needed it before.
But if you want to do one, you are welcome to do it as you know it best.
Mix the milk with yeast, vanilla sugar and salt and set aside for a moment.
Knead the flour and soft but not too runny butter and add the vanilla flavor or pulp of a vanilla pod.
Add the yeast milk, egg yolks and sugar and knead well together for at least 10 minutes, either with the machine or with your hands, the main thing is that it is kneaded for a long time until a smooth dough is formed.
Finally add the raisins and knead again well.
Cover the dough and let it rest for at least 1-2 hours. (Of course you can also have the yeast dough prepared in the BBA. It should be noted that the raisins are added last)
After resting or rising, whip the yeast dough again vigorously and knead well.
Now roll out the dough into a large rectangle on a floured work surface, it should be about 1cm thick.
Grease 2 muffin trays well.
Divide the yeast dough into 12 pieces of the same size and roll them into even balls.
Then put this in the muffin tray and cover it and let it rest for another 30 minutes.
Bake the muffins in the preheated oven at 180 ° C top / bottom heat or 165 ° C fan oven for a good 30 minutes.
Since every stove heats differently, it can take different lengths of time, although it usually only varies by 5 minutes.
When the muffins are golden brown, they can be removed and they`re done.
Let the muffins cool in the tins for about 30 minutes, only then turn them out and enjoy. But they can also be eaten straight away.
The egg does not keep them fresh for that long, but if you want them fresh longer, you can simply omit the egg yolks and replace them with 1 tablespoon applesauce.
You can enjoy the muffins straight or with jam.
The proportion of sugar can be reduced here, although I have already measured it.
Ingredients
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