filly

Ingredients for 1 servings:

• 1 kg flour (type 405 or 550)
• 42 g yeast, crumbled, fresh
• 630 ml milk (1.5% fat), warm
• 180 g sugar
• 1 tbsp salt (heaped tbsp)
• ¼ tsp cinnamon
• ¼ tsp coriander, 1/4 tsp vitamin C
• 1 tbsp butter
• 250 g raisins or currants
• 1 egg white for brushing
• some water for brushing

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Makes approx. 24 sachets of 90 g each

Dissolve the yeast in a little warm milk. In a mixing bowl, mix the flour with sugar, salt, coriander, cinnamon, and vitamin C. Make a well, pour in the yeast mixture, and cover the well with some of the flour. Wait until cracks have formed in the flour coating of the yeast mixture. Meanwhile, heat the remaining milk to 30°C to 37°C. Now add the butter flakes 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 in size. Mix the raisins into the dough using the hand mixer, but don’t overmix, or the raisins will become pureed. Divide the dough into approximately 24 portions, each weighing 90-95 g. Shape them into dough balls, place them on baking sheets lined with baking paper (you will need 3 sheets), and let rise until the dough has roughly doubled in size. Bake in a preheated oven at 200°C (top/bottom heat: 180°C) for approximately 10-14 minutes. Brush with a mixture of egg white and water after the buns have already turned slightly brown. I only do this at this point because by then the buns have already reached their final size and won’t be dented by the brushing. Based on an old recipe from my mother, with a few refinements.