raisin roll

Rosinenschnecken

(raisin roll)

1	FOR THE YEASTDDOUGH
65 ml	Milk
50 g	Butter
1/2 pck.	Dry yeast (3.5g)
250 g	Flour
1 socket	Salt
25 g	Sugar
1	Egg
1	Egg to stick
	FOR THE CÉME PÂTISSÉRE
250 ml	Milk
1	Vanilla pod
3	Egg yolk size m
50 g	Sugar
30 g	Cornstarch
60 g	Raisins
	FOR THE ICING
170 g	Sugar
125 ml	Water

Preparation

Dough

Preheat the oven to 50°C upper/own heat.

For the yeast dough, heat the milk slightly and melt the butter in it.

In the food processor's bowl, mix flour with dry yeast, then mix with salt, vanilla sugar and sugar. Add the warm milk and 1 egg. Knead the whole thing into a dough. Then knead the dough to level 3.5 for about 4 minutes. Place the dough bales in a bowl and leave to go in the oven covered for 30 minutes at 50°C.

Custard

Cut open the vanilla pod lengthwise and add both the scraped out marrow and the pod to the milk with half the sugar and heat in a saucepan.

Using the hand stirrer, beat the egg yolk and remaining sugar to a bright, frothy mass. Now add the starch and stir in.

Once the milk boils up, remove the vanilla pod and stir some of the milk under the egg yolk mass. Now put everything back in the casserole and cook over a low heat, stirring constantly until the crème becomes firm. Place fresh lining directly on the crème surface so that no skin can form, and place in the fridge.

Roll out & Fill

Knead the dough again. Roll out on a floured work surface to a rectangular dough plate of about 0.3 – 0.5 cm, the short side should be about 18 cm wide, the long side about 45-47 cm. Brush with the crème pâtissière, leaving a rim of about 1 cm free on all sides. Then spread the raisins on the crème pâtissière.

Roll up the dough plate from the short side tightly with at least four revolutions. Roll out the last winding dough end thinner with the roller stick, brush with egg yolks and stick to the roll, locking them so nicely. The roll should have a diameter of about 6 – 7 cm. Cut from this roll with a knife each 2 cm thick slices.

Place a maximum of 8 snails by far on a baking tray covered with baking paper and leave to rest for about 25-30 minutes. Warning: Do not touch the doughnuts any more. Increase the temperature in the oven to 180°C top/own heat.

After walking time, slide the sheet into the oven and bake the snails for about 20 minutes until golden brown.

Glaze & completion

Place the sugar and water in a casserole and mix well. Bring the mixture to a boil until the sugar has completely dissolved. Push the warm rolls with the transparent glaze.

  THE CÉME PÂTISSÉRE

                                                   THE ICING:
 

Falafel

Ingredients for Servings: 4

250 g chickpeas (dried)

1/2 onion

2 cloves of garlic (more depending on taste)

1/2 bunch of parsley (or 1 k. Covenant coriander; or 1/2 bunch of parsley and coriander)

1/2 tbsp coriander (dried)

1 tbsp cumin

1 chilli pepper (or more, to taste)

Salt

1 1/2 lemons (juice only)

8 EL flour

1 tsp baking powder

1 tbsp breadcrumbs

some oil

Preparation:

Soak chickpeas in sufficient water for at least 12, better 24 hours.

Then drain the water and cook the chickpeas in fresh water for about an hour. Either leave the drained chickpeas through the finest slice of a meat grinder or mix in a food processor.

Chop the onion, garlic, parsley (or coriander) and chilli very small or simply turn through the meat grinder or chop in the food processor. Add the lemon juice.

Mix flour with baking powder and add. Add breadcrumbs . Season very generously and knead everything well.

The falafel dough should now be well malleable. If the falafel dough is not well malleable, add a little more flour/bread crumbs or more lemon juice.

Roll small balls (about 3 to 4 cm) from the dough, brush them with oil, place them on a baking sheet covered with prachment paper and bake in the stove at 200 °C for about 20 minutes until the falafel is lightly browned and crispy.

Cooking time more than 60 min

Tip

The falafel taste delicious with hummus and a leaf salad or, in the "fast food version", together with strips of lettuce, cucumber slices, tomato slices and tahinesauce stuffed into a sliced flatbread.