Raisin rolls

Ingredients for 1 servings:

• 120 g raisins
• 6 cl rum
• 500 g flour, baking strength
• 50 g sugar, finest
• 1 cube of yeast, 42 g
• 330 ml milk, lukewarm
• 60 g butter, soft
• 2 large eggs
• 1 pinch of smoked salt
• 1 lemon(s), unsprayed, grated peel

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

typically Rhenish

Mix the raisins with the rum and let it rise. Sift the flour into a bowl and mix half of it with the sugar. Crumble the yeast into the lukewarm milk and dissolve it. Add the yeast milk to the flour and sugar mixture and stir everything together well with a wooden spoon. Cover and let it rise for a quarter of an hour. Then add all the remaining ingredients except the raisins and knead everything together well with a dough hook. Let it rise for another quarter of an hour. Preheat the oven to 200°C (top/bottom heat). Now knead in the raisins and let the dough rise for a final quarter of an hour. Butter a loaf pan and pour in the dough, spread it out and bake in the oven on the lowest rack for 50-60 minutes. Test for doneness: pierce with a wooden skewer; no dough should stick to it. Let cool, cut into slices and spread with jam and enjoy.