1 egg yolk
20g fresh yeast
80g granulated sugar
600g all-purpose flour
1 tsp. salt
1/2 cup sour cream
30g butter, cut into thin slices
80g butter, melted
2 tbsp. rum
For Brushing Rolls:
1 egg yolk
2 tbsp. sour cream
Soak raisins in rum.
Mix crumbled fresh yeast and 1 tsp. sugar in 50ml lukewarm milk. Leave it until the mixture becomes foamy.
Mix together flour, salt, the remaining sugar, sour cream, butter, remaining milk and egg yolk. Add yeast mixture. Using an electric mixer with dough hook attachment, make a smooth dough. You may need more flour or milk, dough should be really smooth but easy to handle.
Leave dough in a warm place to double in volume.
Divide dough into 2 parts. Roll out each part to a thin rectangle (1/8 inch). Brush each part with half the melted butter and rum and sprinkle with half of the raisins. Roll pastry and place in greased baking pan. Repeat the same with other part of dough, butter, rum and raisins.
Mix egg yolk with sour cream and brush rolls.
Bake in preheated oven on 180 degrees C (350 F) for 35 minutes.
Cool rolls to room temperature and cut each pastry into three pieces.
Makes 6 servings.
Source: Granny's recipe collection
Submitted By: Selma Cengic
Date: October 21, 2005