Raisin Rolls

Completely dissolve the yeast with 1 tbsp water, apple juice and sugar in the lukewarm milk.

Sift the flour into a large bowl and mix with the salt.

Add the yeast-milk, egg and softened butter to the flour.

Knead everything on a lightly floured work surface for about 8 minutes until you have a smooth, supple dough.

Place the dough in a floured bowl, cover and let it rise in a warm place for about 60 minutes.

Line a baking sheet with baking paper.

Briefly knead the raisins into the dough, divide the dough into 12 portions and shape into round rolls.

Place the rolls on the sheet, cover and let them rise for another 60 minutes.

Preheat the oven to 180 °C fan (or 200 °C conventional) and beat the egg yolk with 1 tbsp water.

Brush the rolls evenly with the egg yolk mixture.

Bake the raisin rolls for about 25 minutes until golden brown.

Let the rolls cool on a wire rack and serve fresh, warm or cold.