John Myers
Small Raisin and Mango Rolls
The perfect small raisin and mango rolls recipe with a picture and simple step-by-step instructions.
- 300 g Wheat flour
- 15 g Yeast fresh
- 125 ml Milk warm
- 40 g Soft butter
- 30 g Sugar
- 2 tsp Vanilla sugar
- 1 pinch Salt
- 0,5 tsp Cinammon
- 50 g Raisins
- 2 tbsp Freshly diced mango
- 1 Egg
- 2 tbsp Sugar brown
- Put the flour in a bowl, pour half of the warm milk into a well and dissolve the crumbled yeast in it. Spread the soft butter around it in flakes, add the remaining milk, sugar, vanilla sugar, salt, cinnamon, raisins and mango cubes. Make a kneading dough from all the ingredients. Shape the dough into a roll (approx. 6 cm diameter), cut the roll into approx. 2 cm thick pieces. Shape it into round or oval rolls according to your taste and place on a baking sheet lined with baking paper. Cover the dough and let it rise in a warm place for about 80-90 minutes, until the dough has risen by half.
- Preheat the oven to 200 degrees (top and bottom heat). Place a fire-proof container with 100 ml of water in the oven (prevents the rolls from drying out). Slightly cut into the length of the rolls. Whisk the egg, cut a little lengthways into the rolls. Brush with the beaten egg and sprinkle with some brown sugar. Bake in the oven for about 15-17 minutes, until the rolls have a nice color and let cool down.
- Taste for breakfast, e.g. with sweet spreads or cream cheese with jam …, of course also pure with coffee.
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