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)
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.