Raisin Rolls

Ingredients

• 150 g raisins
• 4 tbsp orange juice
• 450 g spelt flour type 1050
• 30 g fresh yeast
• 60 g raw cane sugar
• 50 ml lukewarm milk (3.5% fat)
• 80 g room‑temperature butter
• 1 egg
• 50 g almond flour (partially sifted)
• 1 tsp organic lemon zest
• 0.25 tsp vanilla powder
• 1 pinch salt
• 250 g low‑fat quark
• 1 egg yolk

Instructions

1. 1.

   Drizzle raisins with orange juice and set aside.

2. 2.

   Sift flour into a large bowl, make a well in the center. Add yeast with 1 tsp sugar and milk to the well, sprinkle a little flour on top. Cover and let the pre‑mix rise for about 10 minutes.

3. 3.

   Add remaining sugar, butter pieces, egg, almond flour, lemon zest, vanilla, salt, and quark to the pre‑mix. Knead all ingredients with the dough hooks of a hand mixer until smooth. Cover with a damp kitchen towel and let rise at room temperature for about 1 hour.

4. 4.

   Line a baking tray with parchment paper. Briefly knead raisins into the yeast dough. Divide the dough into 10 portions, shape into balls, and place them spaced apart on the tray. Beat egg yolk with 1 tbsp water and brush the raisin rolls with it.

5. 5.

   Bake the raisin rolls in a preheated oven at 200 °C (180 °C fan; gas: level 3) for 20–25 minutes until golden brown. Remove the rolls and cool on a wire rack. Enjoy warm or cold.