BRÖTCHEN | Rosinenbrötchen SWITZERLAND raisin bread rolls

  • 400 g white wheat flour, t550
  • 225 ml milk, full-fat, warmed to 38ºC
  • 100 g raisins soaked in 200 ml rum overnight, drained
  • 100 g strong white flour
  • 75 g vanilla sugar
  • 1 egg
  • 45 g butter, soft
  • 20 g yeast
  • 5 g barley malt
  • 5 g salt
  • ½ tsp cardamom, ground
  • ½ tsp cinnamon, ground


  • 1 egg yolk
  • 15 ml milk

Sieve flours into a large bowl, add the barley malt, salt and spices, stir and leave. Dissolve yeast in the milk and sugar. Work the butter into the flour, add the yeast mixture and egg. Knead for 10 minutes into a smooth soft dough. Leave to rise for an hour, degas. Knead the raisins into the dough. Leave to rise for an hour, degas. Divide dough into 85 g pieces, shape into balls and place on a baking tray covered with greaseproof paper. Preheat oven to 200°C. Leave balls to rise for 50 minutes. Glaze and bake for 25 minutes.