John Myers
Ingredients for 1 servings:
- 450 g flour
- 50 g flour (wholemeal flour)
- 1 cube of yeast
- ¼ liter of milk
- ⅛ liter of water
- 60 g sugar
- 160 g butter, melted and cooled
- 3 egg yolks
- pinch(s) of salt
- Lemon(s), untreated, zest thereof
- 70 g raisins
- 3 tbsp rum
- 1 egg yolk + 1 tbsp. cream for brushing
- Sugar (granulated sugar)
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Soak the raisins in rum for about 2 hours. Crumble the yeast and stir into a little milk until smooth, add 1 teaspoon of sugar, and let it rise in the pre-dough (keep warm for about 10 minutes). Put the flour in a large bowl and knead with all the ingredients (room temperature) + the pre-dough using a dough hook until you have a yeast dough. The dough should pull away from the base and be shiny (the dough will be nice and soft). Keep warm until it has more than doubled in size (about 45 minutes). Then knead again and knead in the raisins. Place the dough on a floured baking board and form into a log. Cut off small pieces and roll them into balls. Place on a prepared baking sheet and let rise for another 10 minutes. Brush with the beaten egg white and cream, sprinkle with sugar, and bake in a preheated oven at 150°C (convection oven) for about 20 minutes.
Facebook Comments