Lemon wrap

Ingredients for 1 servings:

• 750 g flour
• 1 cube of yeast
• 250 ml milk, lukewarm
• 1 tsp sugar
• 150 g butter, liquid
• 100 g sugar
• 3 eggs
• 1 pinch of salt
• 75 g raisins
• 2 lemon(s), grated peel
• 2 lemon(s), the juice
• 200 g powdered sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Dissolve the yeast with 1 teaspoon of sugar in a little lukewarm milk. Sift the flour into a bowl, make a well in the center, and add the dissolved yeast. Stir in a little flour from the edges to form a pre-dough. Cover and let rise in a warm place for about 15 minutes. Then add the melted butter, the remaining sugar, salt, eggs, raisins, and lemon zest. Knead with enough milk to form a smooth, not too stiff dough. Process this immediately. Cut off 20 pieces of dough and form them into wraps (like a flax wrap). That is, form each piece into a rope that is thicker in the middle than at the ends. Twist this rope twice so that the thick middle piece is at the top in the middle and the ends are only loosely intertwined. Place these wraps on a baking sheet lined with baking paper, cover, and let them rise in a warm place (about 1/2 hour). Bake in a preheated oven at 170°C (fan assisted oven) for about 15 minutes, until golden brown. Meanwhile, make a very thick glaze from the powdered sugar and lemon juice. It’s best to reserve some of the juice. Brush the lemon wraps with this glaze immediately after baking. This not only adds a wonderful citrus flavor, but also gives the wraps a beautiful shine.