100 g raisins
45 g butter
250 ml milk
450 g flour
55 g sugar
1 pinch of salt
7 g dry yeast
1 egg

For coating

1 egg


Put the raisins in a bowl, cover with water and soak for about an hour until the raisins have grown considerably in size. Then drain through a sieve and drain well.
Thinly grease a baking dish or deep baking sheet. My pan measures 22 x 22 inches.
Place butter and milk in a small saucepan and heat until butter is completely melted. Let the fat-milk mixture cool to lukewarm (35 – 40 °C) before you process it further.
Put the flour, sugar, salt and dry yeast in a bowl and mix briefly. Add the egg and the fat-milk mixture and knead everything into a dough in about 10 minutes. If the dough still doesn’t come away from the side of the bowl, add a little more flour. It is a somewhat sticky yeast dough. I make sure to flour my work surface and hands well when working with it. However, its stickiness makes the raisin rolls wonderfully fluffy. Finally, add the drained raisins and knead in briefly.
Cover the dough with plastic wrap and let it rise for 30 minutes. Then flatten the dough with your hands first, knead again and let rise for another 30 minutes.
Remove the dough from the bowl and divide into 12 equal pieces on the floured work surface. Shape the dough pieces into balls (this can be done quickly and doesn’t have to be perfect at all) and place in the prepared mold. The balls should be close together, but not touching, as the dough will still rise considerably during baking.
Beat the egg with a fork and brush the dough balls thinly with it. Now preheat the oven to 180°C (top and bottom heat) and let the dough balls rise again during this time.
Once the oven is preheated, brush the raisin rolls again with the beaten egg and bake for about 30 minutes until the rolls have a deep golden brown color and the dough starts to crack in some places.