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Home Learning Kitchen German And Austrian - Bread - Heiße Wecken (raisin Yeast Buns)

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Post by :Muesly Category :Learning Kitchen Author :Unknown Date :February 2012 Read :1880

Click below to download : German And Austrian - Bread - Heiße Wecken (raisin Yeast Buns) (Format : PDF)

German And Austrian - Bread - Heiße Wecken (raisin Yeast Buns)

500 grams ( 4 cups ) flour
2 packages yeast
1/4 to 1/2 cup sugar
1 cup lukewarm milk
1 cup butter, melted
1 cup currants or raisins, washed

Put the milk into a bowl, add the yeast and a pinch of sugar. Let sit 5 minutes, add flour , a cup at a time, and sugar, then melted butter. Dont add additional liquid until the butter is incorporated! Last add the currants. Let it rise 2 hours until very light.

Punch it down on a floured surface, pat into a 2 centimeter (4/5 ) oblong and cut out circles with a biscuit cutter, they should be around 6 cm in diameter. Roll them out a little with a rolling pin, place on a parchment-lined baking sheet and let rise 40 minutes more.

Heat oven to 200° (400° F) , brush buns with egg wash and sprinkle with coarse sugar if you like, bake 20 25 minutes.

They freeze well.

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German And Austrian - Bread - Heiße Wecken (raisin Yeast Buns)

German And Austrian - Bread - Peasant Black Bread

German And Austrian - Gefullte Kapselbrot (stuffed Dark Bread)