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German Rosinenbrötchen

Ingredients (for 6-7 Rosinenbrötchen):

  • 250-350g all purpose flour
  • 50g sugar
  • pinch of salt
  • 200g milk (cold for overnight proofing, warmed up for quicker proofing)
  • 30g butter (melted, but not too hot)
  • yeast (1-2g dried yeast for overnight proofing, 7g dried yeast for 1-2h proofing)
  • 60g raisins (or more if you like)
  • eggwash


It is easiest to prepare the dough the night before baking and leave it at room temperature to proof until the next morning (covered with a wet cloth to prevent it from drying out).

Mix the dry ingredients (including yeast), starting with only about 250g of flour. Then add butter and milk and mix to a dough, adding more flour until it has a good consistency. I typically work the dough only with a wooden spoon and do not knead it with my hands; that way I can handle a rather wet dough, which makes for fluffier Rosinenbrötchen. Finally add in the raisins.

Next morning scrape the dough onto a floured work surface and fold a few times, such that the outside is lightly covered with flour and does not stick. Cut the dough into 6-7 portions, then fold each of them into a Rosinenbrötchen. To do this, place the dough portion on a floured surface and fold its sides into the centre, thereby creating tension on the lower side and smoothing it. Put the dough balls on a baking sheet (smooth side up) and let them rest for another 30-60min. Then brush with eggwash.

Bake at 180°C for about 15min.


Of course it is possible to prepare the dough directly before baking. In that case warm up the milk and add a whole satchet (7g) of dried yeast and let it proof for about 1-2h. Milk and butter can easily replaced with non-dairy alternatives.