Rosinenbrötchen - German Raisin buns

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.