Oh my gosh. I stepped on the scales yesterday and found that I put on 5 pounds during my trip to Germany. I don't understand why, really. I walked everywhere. My legs hurt from hiking all over the place. I swear if I was still living in Germany I would have turned into a large Frau by now...Good thing I am back in the US and there are no baked goods tempting me.
Here is a recipe for German raisin buns to tempt you.
Rosinenbrötchen – Raisin Buns
Raisin buns
are a German breakfast food. You can buy them at any German bakery if you get
up early enough. If you are a late riser, that’s too bad. The bakery will have run out of them, and you have to make
your own!
They are
commonly served with Butter, Jam, or Nutella.
Ingredients:
·
150 g potatoes about (4 medium sized
potatoes)
·
500 g wheat flour
·
2¼ teaspoon dry yeast
·
50 g sugar
·
½ teaspoon salt
·
125 g softened butter
·
200 ml warm milk
·
100 g raisins
Steps for making raisin buns:
1.
Boil potatoes until they are soft and can be
poked easily with a fork, peel while still hot, and put through a potato ricer.
Let cool down a bit.
2.
Mix potatoes, flour, yeast, sugar, salt, butter,
and the warm milk with a hand mixer. Use dough hooks for mixing, not beaters.
Mix until you get a soft smooth dough.
3.
Turn out the dough on a surface dusted with
flour. Knead in the raisins until they are spread throughout the dough.
4.
Roll the dough into a log and cut into fourteen
pieces. Shape each piece into a round bun. Set on a greased cookie sheet. Let
the buns rise for about 30 minutes or until they have doubled in size.
5.
Brush each bun with warm condensed milk. Bake in
a preheated oven at 375°F for about 25minutes or until buns are turning golden
brown.
Tip: While
baking, you can keep a bowl of hot water in the oven. This will keep the buns
extra moist.