German cupcake

24 servings
3 hours 10 min

We put the raisins in a colander, mine under running water, let them drain the water, after which we place them in an even layer on the baking sheet. We send heated to 50 degrees to the oven, dry for 10 minutes. We put yeast in the piano after crumbling them and pour it with alcohol, leave it for 10 minutes. Meanwhile, sift the flour into a bowl, make a depression in the center, pour warm milk and an alcoholic yeast mixture, mix, pour sugar, a pinch of nutmeg and add softened butter, knead the dough. The dough turned out soft, does not stick to the hands. We put raisins in it and continue to knead it until it is evenly distributed throughout the test. We leave the dough in a warm place under the lid to approach, it will take about an hour. Grind almonds and bitter almonds in a blender. Melt the butter to a liquid state. We line the baking sheet with parchment, divide the dough into two parts, form loaves from the dough, make notches on the surface with a knife. Grease the surface with melted butter, sprinkle with chopped almonds and send them to the oven preheated to 180 degrees. Bake for an hour. Mix sugar with ground cinnamon, melt butter, take out a baking tray with muffins, pour butter and sprinkle with a mixture of sugar and cinnamon. The festive cupcake is ready to delight with its unsurpassed taste. Help yourself!