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100 g butter at room temperature
Crumble together butter and most of the wheat flour, either by hand or in a food processor. Let a little bit of flour remain for customizing the dough afterwards. Add sugar, baking powder, salt and dry yeast, if using it. Fresh Yeast crumble up and move out into the milk first. Add the milk in a stream while the mixer running on medium speed. Knead the dough until it is shiny and smooth.
Add a kitchen cloth over the bowl and let the dough rise in a warm, warm place until it has been twice as large. It takes about 45 minutes. Meanwhile, add the baking paper on a baking tray.
Sprinkle a little flour on the pastry board and vault over the dough. Want raisins in bowls, sprinkle it over the dough and knead them now before sharing the dough into 20 equal pieces. Roll each piece of dough out into a bowl and set it over a baking tray.
Place kitchen towel over the bowl and leave them to rise for approx. kitchen sink tidy 30 minutes. Preheat oven to 225 degrees. Whisk together kitchen sink tidy the egg and brush the buns before putting them into the second bottom shelf of the oven. Bake for 12 14 minutes, kitchen sink tidy until they are nice brown on top. Check the bottom of the bowls to see if they are cooked through. Place the buns onto a baking rack to cool.
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