Yeast Luther Roses with Raisins & Cherry Jam to Celebrate the 500th Anniversary of the Reformation
The Kitchen Lioness
The Kitchen Lioness
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  • 500 g strong flour (strong flour has a higher gluten content than regular plain/all purpose flour and is ideal for making yeast dough. Around here we call it "Type 505")
  • 30 g (1 ounce) fresh yeast OR you can use 15g (1/2 ounce) active dry yeast or 7g (1/4 ounce) instant yeast instead (adjust the preparation accordingly if you use instant yeast)
  • 180 ml lukewarm milk (I use 3.5%)
  • 80 grams superfine (caster) sugar
  • 60 grams unsalted butter (melted)
  • 1 egg (L), free-range or organic
  • 1 ½ tsp. pure vanilla sugar (OR 1/2 tsp pure vanilla extract)
  • 1 tsp grated lemon zest (organic)
  • one pinch fine sea salt
  • 50 grams raisins (I like to "plump up" my raisins before I start baking by soaking them in hot black tea for a good 30 minutes, then drain them before using (discard the tea and do not add )
  • 1 egg yolk (L), free-range or organic
  • 1 tbsp milk, room temperature (I use 3.5%)



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