Spelt yeast plait or raisin roll

Ingredients for 1 servings:

• 500 g flour (spelt flour type 405 or 630, 812, 1050)
• 1 pinch of salt
• 20 g yeast and water
• 2 tbsp cane sugar
• 60 g butter
• 1 egg(s)
• e.g. vanilla powder
• 200 ml milk, lukewarm
• 80 g raisins

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Pile the flour onto the work surface and make a well. Add salt, yeast mixed with a little warm water, and sugar. Add the butter, cut into pieces, the egg, vanilla powder to taste, and the milk. Knead well. Stir in the raisins and let the dough rise. Once it has roughly doubled in size, shape it into a plaited loaf or roll. Bake the plaited loaf for 30-40 minutes at 200°C, and the rolls for about 15 minutes. This dough can also be used to make almond or chestnut croissants. Almond or Chestnut Filling: Mix together 200g ground almonds or cooked, peeled chestnuts, pureed or pressed through a sieve, about 1/2 cup sour cream, 2 tablespoons sugar, cinnamon, cloves, and vanilla powder to taste. Use as a filling for spelt croissants.