![\"Rosinenbr\u00f6tchen\"](\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2012\/10\/Rosinenbrtchen.jpg\" "\\"Rosinenbr\u00f6tchen\\"")
<\/p>\n<\/p>\n
I love to eats raisin buns. The boy friend has a reverse opinion on the topic of \u201cdried grapes\u201d. He tends to mention \u201cmurdered grapes\u201d then and suggest to eat them better fresh instead of drying them.<\/p>\n
And so there are seldom raisin breads, or raisin buns or apple cake with raisin and I bake most of the time goods we enjoy both. But sometimes I get a craving for raisins.<\/p>\n
And that happened to me when I saw the beautiful spicy buns<\/a> on farine. Sweet rolls with a lot of wholewheat, raisins and cranberries, seasoned with a mixture of cinnamon, cardamom and anise. I had to bake these rolls immediately. I added a little bit of my Lievito Madre<\/a> to the dough to add some deepness of flavour and decreased the amount of yeast accordingly. My dough contains also a little bit more raisins, just to prevent myself of storing the remaining 20g of raisins somewhere in my little kitchen.<\/p>\n <\/p>\n The Spicy buns turned out to be delicious. The lievito madre adds a li<\/p>\n ttle bit of tangy flavour in the background. The fruits give a nice sweetness to the rolls and the homemade<\/a> spice mix makes it perfect for a breakfast on cold mornings together with some butter and honey. They are divine when the buns are still slightly warm your hands\u2026<\/p>\n Fruit mix<\/p>\n Flying ferment<\/p>\n Dough<\/p>\n Glazing<\/p>\n Mix raisins and cranberries with orange peel and orange juice and let soak for at least one hour (or preferably overnight). Stir occasionally. Drain over a sieve before using.<\/p>\n Prepare the flying ferment by mixing flour, milk, sugar and yeast. Ferment for 1 hour.<\/p>\n For the Dough knead flying ferment, Lievito madre, flour, egg, sugar, spice and salt for 5 min at slow speed and 8 min at high speed. Then stretch the dough to a rectangle and top with the fruit mix. Roll into a log, flatten the log again to a rectangle and roll up again. Put the dough back into the bowl and ferment for 1 hour.<\/p>\n Dived the dough in 85g and form into balls. Place on two paper lined baking\u00a0 trays and proof for 1.5 hour.<\/p>\n Glaze with egg white and sprinkle with pearl sugar.<\/p>\n Bake at 200\u00b0C for 15 \u2013 20 min.<\/p>\nSpicy Buns<\/span><\/h1>\n
\n
\n
\n
\n