Yeast muffins

Ingredients for 12 servings:

• 150 ml milk
• 10 g yeast, fresh
• 60 g sugar
• 280 g flour
• 80 g butter
• Salt
• 30 g raisins
• 30 g almonds, chopped
• 15 g candied orange peel
• 15 g candied lemon
• 1 egg(s)
• 1 egg yolk
• 2 tbsp sugar
• 50 g almonds (sticks)

Instructions

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

Line the muffin tin with paper baking cups. Heat the milk in a small saucepan. Crumble the yeast into a cup and mix with 4 tablespoons of the warm milk and 1 tablespoon of sugar. Add 2 teaspoons of flour and mix. Cover the starter dough and let it rise in a warm place for about 20 minutes. Place the remaining flour and the starter dough in a bowl. Add the butter in small pieces. Add the remaining sugar, salt, raisins, almonds, candied orange peel, candied lemon peel, and egg. Pour in the remaining milk and knead everything until the dough pulls away from the sides of the bowl. Cover the dough again and let it rise in a warm place for about 30 minutes, until it has visibly increased in size. Meanwhile, preheat the oven to 175°C. With floured hands, shape the dough into 12 equal-sized balls and place them in the muffin cups. Whisk the egg yolk with a fork and brush the muffins with it. Sprinkle the sugar and almond slivers over the top. Place the muffins in the oven and bake for about 20-25 minutes until golden brown.