Raisin muffins

Ingredients for 6 servings:

• 500 g flour
• 75 g sugar
• 75 g butter
• 2 egg yolks
• 200 ml milk, lukewarm
• 1 pack of flavoring (vanilla flavor)
• ¼ bottle butter vanilla flavoring OR
• 1 vanilla pod(s)
• 150 g raisins
• 5 g salt
• 21 g yeast, fresh OR
• 1 pack of yeast (dry yeast)

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

made from yeast dough

Personally, I have to say up front that I never make a pre-dough, as my dough always turns out wonderfully without it and I’ve therefore never needed it. But if you want to make one, you can do it the way you know best. Mix the milk with the yeast, vanilla sugar and salt and set aside for a moment. Knead the flour and soft, but not too liquid, butter briefly and add the vanilla essence or seeds of a vanilla pod. Add the yeast milk, egg yolks and sugar and knead well for at least 10 minutes, either with a machine or by hand, the main thing is to knead until a smooth dough is formed. Lastly, add the raisins and knead in well again. Cover the dough and let it rest for at least 1-2 hours. (Of course, you can also have the yeast dough made in the BBA. Please note that the raisins are added last.) After the resting or proving, beat the yeast dough again vigorously and knead well. Now, on a floured work surface, roll out the dough into a large rectangle, about 1 cm thick. Grease two 6-cup muffin tins thoroughly. Divide the yeast dough into 12 equal-sized pieces and roll them into even balls. Place these in the muffin tins, cover, and let them rest for another 30 minutes. Bake the muffins in a preheated oven at 180°C (top/bottom heat) or 165°C (fan oven) for a good 30 minutes. Since every oven heats differently, the time may vary, but this usually only varies by 5 minutes. When the muffins are golden brown, they can be removed; they are ready. Let the muffins cool in the tins for about 30 minutes, then turn them out and enjoy. They can also be eaten immediately. They won’t keep as fresh as long because of the egg in the batter, but if you want them to stay fresh longer, you can simply omit the egg yolks and replace them with 1 tablespoon of applesauce. You can enjoy the muffins plain or with jam. The sugar content can be reduced, although I’ve already kept it to a minimum.