ready to crumble – rosinenbrötchen:
Get ready for the weekend! Yesterday evening I put some flour, butter, milk, raisins, sugar, yeast, and vanilla in a pot and this morning the dough was ready to “Rosinenbrötchen”.
About 35 minutes at 160 C and 10 minutes at about 200 C with hot air (for the color) and
not only have saved you the time and money to queue in this morning at a bakery shop you also got the smell in the house.
Have a nice weekend !
(Notice the Herder Windmühlen Breakfast knife, a must have. Get in in carbon steel !)