Raisin Rolls

The best breakfasts are enriched with fresh rolls from the home oven.

Details

  • Preparation Time: 160 minutes
  • Cooking Time: 15 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 140 g Wheat flour, white, multi-purpose

  • 10 g Yeast, dry

  • 25 g Sugar, white

  • 40 ml Milk, whole milk

  • 1 piece Egg, fresh

  • 1 piece Juice, lemon

  • 1 pinch Spices, cinnamon, ground

  • 1 pinch Salt, table

  • 10 g Butter, unsalted

  • 30 g Raisins

  • 1 piece Egg, egg yolk, fresh

  • 2 teaspoons Sugar, white

Steps

  1. Sift the flour into a bowl and make a well in the center. Crumble the yeast into it and mix it with sugar and a little lukewarm milk. Lightly sprinkle with flour, cover, and let it rise in a warm place for ten minutes. Wash the lemon thoroughly, dry it, and grate the zest.

  2. Add the remaining milk, egg, lemon zest, cinnamon, and salt to the ingredients. Mix everything together with a hand mixer into a smooth and pliable dough. Add the butter and raisins to the mixture. Knead the dough lightly with your hands on a floured work surface. Shape it into a loaf, place it in a bowl, cover, and let it rise in a warm place for one hour.

  3. Knead the dough again and divide it into four equal parts. Shape each part into a round roll and place it on a lightly greased baking tray lined with baking paper. Make a cross-shaped cut on each roll with a sharp knife. Cover and let it rise again, this time for 20 minutes.

  4. Preheat the oven to 225 °C. Beat the egg yolk with a tablespoon of water and brush the prepared rolls with it. Sprinkle them with coarse sugar and place the tray in the oven. Bake in the middle of the oven for about 15 minutes until the rolls turn golden. Cool them on a wire rack and place them on a serving plate.

Nutrition Information (Per 100g)

  • Calories: 288.22 kcal
  • Fat: 4.44 g
    • Saturated Fat: 2.22 g
  • Carbohydrates: 50.79 g
    • Sugars: 7.62 g
  • Protein: 8.25 g
  • Fiber: 1.9 g

Advice

Take the butter out of the refrigerator at least an hour before use. If the dough is too wet, mix in two more tablespoons of flour. Raisins can also be soaked in white wine or water with a little rum before use. The dough can be shaped into rolls of any size. It is best to use organic lemons, whose peel is not treated with pesticides. If organic lemons are not available, immerse the lemon in boiling water for a few minutes and wipe it well to remove the wax containing toxins.