Easter Bread and Raisin Rolls
ready in 2 h. 15 min.
Stir the yeast and 1 tbsp sugar into 125 ml lukewarm water. Put the flour in a mixing bowl, form a well in the centre and pour in the yeast solution. Mix with a little of the flour, cover and leave for around 15 minutes to start working.
Next add the salt, cinnamon, cloves, allspice, raisins, almonds, butter and egg and knead the mixture together well. Gradually add lukewarm milk and continue kneading until a firm, smooth dough forms which comes away from the edge of the bowl. Cover and leave in a warm place to rise for around 30 minutes.
Heat the oven to 220°C (200°C in a fan oven), 425°F, gas 7 and line a baking tray with grease-proof paper.
Knead the dough again thoroughly and, on a lightly floured work surface, form into a long sausage. Cut into 12 equal-sized portions, roll each piece into a ball and place on the baking tray. Gently score a cross into each bun with the blunt side of a sharp knife. Bake in the oven for around 25 minutes until golden brown.
Remove from the oven, cool slightly and serve.