Raisin Yeast Muffins
- 250 grams Pastry flour
- 10 grams Yeast
- 50 grams sugar
- 1 pinch salt
- 1 egg
- 60 milliliters vegetable oil
- 60 grams raisins
- sugar (to sprinkle)
- Fat (for baking pan or 12 Baking cups)
Preheat oven to 180°C (approximately 350°F). Grease the muffin tins with fat or use paper baking cups.
Sift the flour into a bowl and make a well in the middle.
Mix the yeast with 1 tablespoon of sugar and half of the warm milk. Add it to the bowl and dust with a little flour. Let rest in a warm place for about 15 minutes.
Mix in all of the ingredients except the raisins and knead to a smooth dough. Let rest again for 30 minutes. Let rise in a warm place until the dough has almost doubled in volume.
Fold the raisins into the dough and let rest another 15 minutes. Fill into the muffin tins
Mix the egg yolk with the milk and brush the muffins so. Sprinkle the coarse sugar and bake the muffins for 20-25 minutes.
Let cool for 5 minutes in the pan, then serve warm.
Goes well with butter or marmalade.