I love this sweet roses with raisins because the house is filled with a beautiful smell of dough, raisins and butter while you prepare them . Warm sweet roses are great and they go well with a cup of tea, milk or coffee. They are melting in your mouth. If they are well coated they will remain wonderfully soft the next day to!
Ingredients for dough:
50g of butter
250ml of milk
pinch of salt
1 lemon peel
Take the yeast and melt it in a 100ml of milk in which you previously added one tea spoon of sugar. Put it away and leave the yeast to swell. Meanwhile mix up flour, salt and sugar manually. Add swollen yeast, 150ml of warm milk, yolks, butter and lemon peel. Mix it for 5 minutes with electrical mixer and then continue to knead the dough with your hands until it becomes a smooth paste. Put it away, cover with cloth and leave it for 30 minutes to double in size.
Ingredients for filling:
1 table spoon vanilla extract
Mix softened butter (tip: softened butter is butter on room temperature, you can’t work with butter from the fridge) with sugar and vanilla extract until you get a smooth mixture. Put the dough which is doubled in site to the floured board. Stretch all the dough to get a huge rectangle of dough. Put butter mixture all over the stretched dough and spread raisins over the butter. Twist dough into a roll and cut into equal slices approximately 5 cm (1.95 inch) thick.
Put slices together in a greased baking pan diameter 28 cm (12 inches), cover with cloth and leave at a warm place to rise.
Bake in a preheated oven at 200 degrees Celsius (392 degrees Fahrenheit) until roses get a nice brown crust. Remove baked roses from the oven and pour over a mixture of milk and sugar ( 2oo ml of milk + 2 tablespoons of sugar). Put back in the oven and bake for another 5 minutes. Serve warm.