Ingredients
Dough
25g yeast
250ml milk
800g wheat flour
100g raw cane sugar
125g butter (room temperature)
2 eggs
1 tsp salt
1 g saffron
garnish
40 raisins
1 egg for brushing
Zubereitung
preparation
Crumble the yeast and mix it with milk, flour (keep some for rolling out the dough later), sugar, butter, egg, salt and saffron slowly in the food processor for about 2 minutes.
Then knead again for 5 minutes at a higher speed.
Pour the dough into a bowl and cover with cling film. Leave to rise for about 30 minutes.
Place the dough on a floured work surface and divide into 40 pieces. Roll the dough pieces lengthwise and place them in the typical S-shape of the Lussekatter. Press two raisins into them.
Cover with a tea towel and let rise for 1 1/2 hours.
Preheat the oven to 225°C.
Bake the rolls on the middle rack of the oven for 6-8 minutes until they turn a brownish color.
Remove and brush with beaten egg.
Allow to cool on a rack.