Raisin Boller

5 from 4 votes
Prep Time 30 minutes
Cook Time 26 minutes
Rest Time 1 hour 10 minutes
Total Time 2 hours 6 minutes
Course Dinner
Cuisine European
Servings 11 people


For painting:

  • 125 ml Water
  • 25 g Yeast fresh
  • 500 g Wheat flour type 550
  • 40 g Sugar
  • 1 Pck. Vanilla sugar
  • 2 g Salt
  • 50 g Butter
  • 0,5 Egg size L.
  • 125 g Raisins
  • 0,5 Egg size L.
  • 5 tbsp Whole milk



  • Heat 125 ml of water, mix with the cold milk (that is lukewarm), crumble the yeast and add 1/4 teaspoon of the sugar and stir until both have dissolved. Let rest for 10 minutes. In the meantime, soak the raisins in hot water and, after the 10 minutes have elapsed, pour them through a sieve, drain them and then dry them well with kitchen paper.


  • Sift the flour in a bowl. Add sugar, vanilla sugar, salt and softened butter. Beat the egg in a cup, whisk well and add half of it to the flour along with the yeast milk. Knead everything thoroughly with the dough hook of the hand mixer (ideal would be a food processor) for 10 minutes. Now preheat the oven to 35 ° O / bottom heat. When everything has joined together after the first 2 - 3 minutes of kneading, add the raisins and knead in for the remaining minutes. The rather soft dough should turn away from the bowl wall at the end. Then close the bowl and place it in the oven for 30 minutes and line a tray and a tray the size of a tray with baking paper or foil and keep them ready.
  • After resting, the dough should have at least doubled in volume. Now cut off portions weighing approx. 90 g, plate them a little round, beat the edges once all around towards the center, then place this rosette-like side on the palm of your hand and use circular movements to roll them into balls with the other hand. A small "vortex" then forms on the previously rosette-like side (this is called "round grinding"). With this side then place the balls on the tray and the surface, and do so with a greater distance, as they still open a lot when resting and later baking. When all are finished, cover them with a cloth and leave to rest for another 30 minutes. Here, too, they should have increased their volume a little.
  • Meanwhile, preheat the oven to 225 ° O / bottom heat and stir the rest of the whisked egg with the milk and keep it ready. Insert the tray on the 2nd rail from below and bake the Boller for 8 minutes, then pull the tray out a little, brush all of them thoroughly with the egg milk, push back again and bake for the remaining 4 - 5 minutes. They should be shiny, golden brown in color. After baking, brush the hot Boller again with the milk mixture and then let it cool down. This gives them the desired shine.
  • They are soft on the outside, have an airy, fine-pored crumb on the inside, are - apart from the rest periods - made very quickly and easily and of course not only taste good at Christmas breakfast. .... ;-)))
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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