The non-sweet version of hot cross buns, dutch raisin rolls are best served with a think layer of butter and gouda cheese!
500 grams of shipton mill canadian flour
15 grams of dried yeast
300 ml full fat milk
3 tablespoons white caster sugar
10 grams salt
50 grams unsalted butter
grated peel of 1 lemon
300 grams raisins
Warm the milk on the stove untill it's luke warm. Add the sugar and the yeast, let dissolve fully. Add this to the flour and mix to a smooth dough. Cover with a clean teatowel and let it rise in a warm spot for 20 minutes.
The butter should be room temperature. Add the yolk of 1 egg (keep the egg white). Add the other egg whole. Add the grated lemon peel and the salt. Mix together. After the 20 mins rise, add this mixture to the dough and knead until the dough is smooth and doesn't stick to your fingers anymore (might need to add a little bit of flour). Add the raisins and knead well. Cover with clean tea towel and let the doigh rise for another 20 mins.
After 20 mins, make round rolls out of the dough (15 to 20 rolls). Place them on a baking plate, 5 cm apart and let them rise for another 20 mins. Glaze the top of the rolls with the egg white to give them a shiny appearance.
Bake in a pre-heated oven at 200 degrees for 12-15 minutes. Take them out and let them cool. Enjoy!
Added by: myrthetajik
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The Shipton Millers