Crab balls

Ingredients for 1 servings:

• 500 g wheat flour
• 20 g yeast
• 50 g sugar
• 350 ml milk
• 75 g butter
• 400 g dried fruit (raisins, currants, candied lemon and orange peel)
• 1 lemon(s), untreated, grated peel
• ½ tsp salt

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

Dutch raisin rolls, for 20 pieces

All ingredients should be at room temperature. Soak the raisins and currants beforehand and dry them before adding them to the dough. Sift the flour into a large bowl and make a well in the center. Sprinkle the salt over the flour on the edge of the bowl. The salt should not come into direct contact with the yeast. Dissolve the yeast and a little sugar in a little lukewarm milk (take each from the total amount), pour it into the well, and mix it, starting from the center, with a little flour to form a pre-dough. Let it rise for a while. Melt the butter and mix it with the remaining warm milk. Add the remaining sugar, add everything to the flour, and knead well with a food processor. Let the dough rise in a warm place for about 1 hour. Knead the dried fruit and lemon zest into the dough by hand and let it rise again for about 1 hour. Shape the dough into about 20 round rolls and place them on a greased or parchment-lined baking sheet. Cover with a clean cloth and let rise for about 45 minutes. Preheat oven to 200°C (top/bottom heat), 180°C (fan oven). Place the baking sheet in the center of the oven and bake the “Krentebollen” for about 20 minutes until golden brown. When they’re done, brush them with a little water for a nice shine. Tip: I always use 2/3 raisins and 1/3 currants. I omit candied orange and lemon peel; I don’t like them.