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Raisin roll
1 serving
We rub the yeast with 1 teaspoon of sugar, pour in warm milk, add about half of the entire flour, mix and set to rise, then combine the para with egg yolks whipped with sugar or egg. Gradually add flour and adding softened butter or margarine, mix out the dough, cover it and put it up. We divide the approached dough into 2 equal parts, roll it out into quadrangles 1 cm thick, grease it with melted oil, sprinkle washed and dried raisins, chopped candied fruits on top and roll up the rolls. Transfer the rolls onto the oiled sheet with the seam down, after proofing, grease the egg on top and bake in the oven with an average heat of 25-30 minutes.
We rub the yeast with 1 teaspoon of sugar, pour in warm milk, add about half of the entire flour, mix and set to rise, then combine the para with egg yolks whipped with sugar or egg. Gradually add flour and adding softened butter or margarine, mix out the dough, cover it and put it up. We divide the approached dough into 2 equal parts, roll it out into quadrangles 1 cm thick, grease it with melted oil, sprinkle washed and dried raisins, chopped candied fruits on top and roll up the rolls. Transfer the rolls onto the oiled sheet with the seam down, after proofing, grease the egg on top and bake in the oven with an average heat of 25-30 minutes.
butter - 75 g, margarine - 75 g, salt - 0.5 tsp, lemon - 0.5 pcs., yolk - 2 pcs., sugar - 100 g, milk - 1 cup, yeast - 30 g, flour - 430-500 g, eggs - 1 pc., raisins - 200 g, candied fruits - 2 tbsp. spoons
