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Ingredients
FOR THE YEAST
0 STRONG OR MANITOBA FLOUR
100 g
DRY BREWER’S YEAST (OR 20 GR OF FRESH BREWER’S YEAST)
5 g
HOT MILK
100 ml
SUGAR
20 g
FOR THE EGG
DOUGH
2
SUGAR
80 g
MILK AT ROOM TEMPERATURE
50 g
BUTTER SOFT
100 g
MANITOBA FLOUR
approx. 400 g
FOR THE FILLING
MELTED BUTTER
20 g
RAISINS
60 g
MIXED CANDY DRESS
60 g
DARK CHOCOLATE CHIPS
100 g
FOR THE WATER-BASED ICING
IGINGED SUGAR
100 g
WATER
approx. 2 tablespoons
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