1 cup milk
1/4 cup butter
1/3 cup sugar
1 teaspoon salt
2 pkg dry yeast
1/2 cup warm water
5 cup flour
1 cup raisins
In pan combine milk, butter and sugar and salt. Heat it lukewarm.
In large bowl, dissolve yeast in warm water; stir in milk mixture. Beat in eggs. With mixer gradually beat in the flour to make a soft dough. Add raisins. Knead about 10 min. Turn dough into a greased bowl; cover and let rise until doubled.
Pinch off 1/3 of each piece and set aside. Shape each large piece into a smooth ball; then place 6 balls around the outside edges of 2 greased 9″ cake pans. Shape each smaller piece into a tear-drop rounded on top. with finger, poke a hole in the center of each large ball and insert pointed end of tear-drop. Settle it securely. Cover and let rise until almost doubled (45 min.).
Beat 1 egg yolk and 1 tbl. water and brush rolls. Bake at 350° F for 45 min. or until richly browned. Cool 5 min. then turn out on racks. Pull apart to serve.
Yield: 12 servings
Source: my collection
You can make them round or square (more common)!
Photo: Bakery Van Rampelbergh – Denderleeuw.