Small Raisin and Mango Rolls

5 from 6 votes
Total Time 2 hrs
Course Dinner
Cuisine European
Servings 4 people
Calories 312 kcal


  • 300 g Wheat flour
  • 15 g Yeast fresh
  • 125 ml Milk warm
  • 40 g 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 Brown sugar


  • 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.


Serving: 100gCalories: 312kcalCarbohydrates: 56.8gProtein: 6.5gFat: 6.1g
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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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