Summary

Ingredients

For the dough:

• 250 g flour
• 30 g butter
• 30 g mararine
• 50 grams sugar
• 1 packet vanilla sugar
• 1 pinch (s) salt
• some lemon juice, or lemon flavor
• 0.5 teaspoon ½ rum flavor
• 18 g yeast
• 70 ml milk, lukewarm
• Fat, for the baking sheet

For covering:

• 750 ml milk
• 75 g butter
• 75 g mararine
• 150 grams sugar
• 100 g semolina (soft wheat)
• 1 pinch (s) salt
• some lemon juice, or lemon flavor
• 5 drops butter-vanilla flavor
• 1 shot aroma (arrak-)
• 0.5 can ½ saffron
• Raisins
• Sugar, brown

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Instructions

1. Dough:
2. Stir the yeast and sugar into the lukewarm milk.
3. Mix all other ingredients, pour in the yeast milk and use the dough hook of the mixer to form a smooth dough. Cover with a cloth and let rise in a warm, draft-free place. If nothing has happened after approx. 1 hour, stir in a little lukewarm milk or move it to a warmer place. When the dough has doubled in volume, knead it again thoroughly by hand and roll it out on a greased baking sheet.
4. Covering:
5. Bring the milk, butter and margarine to a boil in a saucepan. Stir in sugar and semolina, cook well and let the semolina swell on the stove, which is switched off. Mix the saffron with a little milk, stir together with the flavors into the semolina and let cool down a little. Spread smear on the prepared dough, leaving a small edge and sprinkling raisins on top. Cover again with a cloth and let rise for about 15 minutes.
6. Bake at 200 ° C for about 30 minutes, then sprinkle with a little brown sugar.