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Raisin whirls
Baking duration approx. 30 minutes
Ingredients for 8 -10 whirls:
Dough
500 g strong white flour
40 g fresh crumbled yeast or 2 sachets
of dried yeast
200 ml lukewarm milk
40 g sugar
1 egg
A pinch of salt
40 g melted butter
Filling
50 g soft butter
50 g sugar
200 g raisins
A pinch of salt
2 tsp rum
1 tsp cinnamon
Glazing
100 g icing sugar
Water
Method:
1. Sift the flour into a bowl. Gently heat
the milk and dissolve the yeast in it.
Pour this mixture into the flour and add
the sugar. Cover and leave to prove for
about 30 minutes in a warm place or in
the oven at 30°C.
2. Add the egg, sugar and butter to the
dough. Mix everything together and
leave to prove for a further 30 minutes.
3. In the meantime, soak the raisins in
the rum.
4. Roll the dough out into a rectangle
and spread with butter. Mix the sugar
and cinnamon, add the soaked raisins
and spread evenly over the dough.
5. Roll up the dough and cut into 1.5
cm slices. Arrange the slices on a
greased baking tray which has been
dusted with flour and bake.
6. Mix the icing sugar with some water.
After baking, spread the glaze on the
whirls while they are still hot.
Setting:
Automatic / Bake / Raisin whirls
Recipes for Automatic Baking
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