Raisins are dried grapes. I love eating raisins as snacks due to their natural sweetness. They are also delicious, moist and rich in nutrients especially potassium which has many important functions. According to healthdirect.gov.au, potassium allows the nerves to respond to stimulation and muscles to contract including those in the heart. It reduces the effect of sodium (present in table salt) on blood pressure. It helps move nutrients into cells and wast products out of cells. Besides eating raisins raw, I also use them in cooking and baking.
Ingredients:
- 350 g bread flour
- 200 g warm milk
- 7 g yeast
- 40 g sugar
- 1/2 tsp salt
- 40 g butter
- 180 g raisins
Method:
- Activate the yeast:
- Add warm milk to a bowl of a mixer.
- Add sugar to the bowl.
- Add yeast to the bowl.
- Stir and wait for 5-10 minutes for bubbles to be formed.
- Once the yeast has been activated, add bread flour and salt to the bowl.
- Knead till a ball is formed.
- Add butter.
- Continue to knead till window pane is achieved.
- Grease a clean bowl and transfer the dough to it.
- Cover the bowl with a cling wrap.
- Once the dough has doubled in size, transfer it to your counter top.
- Punch down the dough to Degas.
- Form the dough into a ball.
- Divide it into 12 pieces, rolling each piece into a small ball.
- Take 1 piece of dough ball, flatten it and roll it out into a long rectangle of about 7 cm wide.
- Spread 15 g of raisins on the dough, taking care to leave a gap (free of raisins) along the middle.
- Roll up the dough.
- Cut the rolled up dough into 2. Place each into a cake liner with the cut part down.
- Repeat till all the dough balls have been shaped.
- Cover the shaped dough and let them double in size.
- Pre-heat your oven to 175 deg C.
- Once the dough has doubled in size, egg wash them.
- Bake them for 20 minutes.
- Cool them down on a metal rack once done.
- Enjoy.
