Summary

Ingredients

• 500 g flour (spelled flour type 405 or 630, 812, 1050)
• 1 pinch (s) salt
• 20 g yeast and water
• 2 tablespoon cane sugar
• 60 g butter
• 1 egg (s)
• Vanilla powder
• 200 ml milk, lukewarm
• 80 g raisins

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Instructions

1. Pile the flour on the work surface, make a well. Add the salt, the yeast mixed with a little warm water and the sugar. Add the butter, cut into pieces, the egg, vanilla powder to taste and the milk. Knead well. Work the raisins underneath and let the dough rise.
2. After it has reached about twice the volume, shape it into a braid or bun. Bake the braid for 30-40 minutes at 200 ° C, the rolls for about 15 minutes.
3. This batter can also be used for almond or chestnut croissants.
4. Almond or chestnut filling
5. Mix 200 g of grated almonds or boiled, peeled chestnuts, pureed or pressed through a sieve, about 1/2 cup of sour cream, 2 tablespoons of sugar, cinnamon, cloves, vanilla powder to taste and use as a filling for spelled croissants.