Milk roll dough

Ingredients for 1 servings:

• 125 ml milk
• 250 g flour
• ½ pack of dry yeast
• 40 g sugar
• 2 packets of vanilla sugar
• 2 eggs (size M)
• 1 pinch of salt
• 1 tbsp milk
• e.g. raisins or cranberries
• e.g. chocolate (chocolate drops or similar)
• Flour for the work surface

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 15 minutes

without butter, suitable for raisin rolls, chocolate rolls, yeast plait, knots etc.

Warm the milk in the microwave. Mix the flour, dried yeast, sugar, vanilla sugar, and salt. Separate one egg and set the yolk aside. Add the egg white and the whole egg to the flour along with the warmed milk and knead everything well until a smooth dough forms. Let the dough rise in a warm, draft-free place for 30 minutes. Preheat the oven to 200°C. Sprinkle the work surface with flour and sprinkle a little flour on the dough, also dusting your hands with flour. Now take some dough from the bowl and place it on the work surface so that the dough is dusted all over with flour and no longer sticks. Add raisins, cranberries, or chocolate chips to the dough as desired. Shape the dough into the desired shape (e.g., roll, braid, knot) and place it on a baking sheet lined with baking paper. Mix the egg yolk with 1 tablespoon of milk and brush the tops of the rolls with it. Bake the rolls at 180°C on the middle rack for 20-25 minutes. Make sure they don’t overcook. The baking time depends on the size of the rolls and the oven. Before removing them from the oven, use a skewer to check if the rolls are cooked through! Jam goes very well with them. The quantities given are sufficient for 8 rolls; 2 rolls make 1 serving.