4 March 2012
It’s been a couple of weeks since I did a Sunday Sweet, and even longer since I’ve done one completely from scratch, but today I felt like baking and, luckily, I had all the ingredients I needed in the house (seeing as almost all shops are closed on Sundays in Germany, this was indeed lucky). I decided to try the suggested variation on the Weckmänner I made in January, which used the same dough but adds in some raisins to make raisin buns. The following recipe makes about 6 buns.
- 250g gluten free flour
- 1 sachet dry yeast (ca. 10g)
- 50g sugar
- 50g soft butter
- 125ml milk
- 50g raisins or currents
- 1 egg yolk to brush on top
- Mix the flour with the yeast and the sugar in a bowl, then add the butter, milk and raisins.
- Combine with a mixer using the dough hooks, then use your hands to knead into a smooth dough until it stops sticking to your hands.
- Cover the bowl and leave the dough to rise in a warm place for about 45 mins until it almost doubles in size.
- Preheat your oven to 180°C (best not to use a fan oven setting).
- Form 6 buns out of the dough, place them on a baking tray lined with grease proof paper and brush them with egg yolk.
- Set the buns aside for another 10-15 minutes in a warm place.
- Place the dough people onto a baking tray lined with grease proof paper.
- Bake in the middle of the oven for about 30 minutes until golden.
(Recipe adapted from ‘Laviva’ magazine, issue December 2011, page 46)
This week’s Sunday Sweet is hosted by Kathrin from lingonsmak and all the Sunday Sweet posts get collected on Pinterest.