Ingredients
- 500 g flour
- 250 ml milk room temperature
- 25 g yeast
- 3 egg yolks
- 100 g sugar
- 120 g butter room temperature
- 100 ml raisins
Instructions
- Mix the yeast with the sugar and a splash of milk. Bring to the boil until foamy.
- Sift the flour into a bowl.
- Mix the milk, sugar and egg yolks. When the yeast starts to foam, add it to the milk and mix well. Then pour in the flour and knead the dough. I used a food processor on low speed. Knead for 20 minutes, then add the sliced butter, raisins and knead again until the butter is incorporated into the dough. When the dough is kneaded, place it in a warm place. Knead until the dough has doubled in size, about 1-1,5 hours.
- Knead the risen dough and divide it into small balls. Place the rolls side by side in the baking tin. I put them in bread tins, so I made two cakes. But you can put them in one larger tin. Place in a warm place for half an hour to allow them to rise.
- Bake at 200℃ for 30-35 minutes. If the top is over-browning, cover with foil or baking paper - just place on top of the bake without blocking.
- Brush the baked cake with melted butter. Cool and taste.
Naudinga
It is important not to use products that are too hot for yeast bakery products. If you use a food processor, the temperature rises even more during kneading, so it is optimal to use room temperature products.
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