Easter Rolls

These Easter rolls are a true taste experience. The yeast dough is enriched with spices from the Orient. In addition to rosewater, cardamom, cinnamon and nutmeg, saffron is also used. As in the old, well-known children's song "Backe, backe Kuchen" from around 1840, the Saffron makes the cakes turn yellow or in our case the rolls.

Duration: 30 minutes (plus 30 minutes resting time)

Amount: 12 big rolls


1 kilogram of flour (strong wheat or spelt flour)

1 good pinch of salt

380 millilitres of lukewarm milk

1 1/2 tablespoons of white wine

3 tablespoons raw cane sugar

100 grams of butter or lard

6 eggs

1/4 teaspoon nutmeg

3/4 teaspoon cinnamon

1/4 teaspoon cardamom

0.1 grams of saffron

Zest of 1 organic orange

1 1/2 teaspoons rose water

120 grams of currants

1 cube of fresh yeast

1-2 egg yolks

Extra flour for kneading

2-4 tablespoons of granulated sugar


1. Place the flour in a bowl.

2. Make a well in the middle and put the yeast in there.

3. Slightly heat the milk, dissolve the saffron in it and mix part of it with the yeast and some flour.

4. When the yeast starts to bubble, add the wine, rosewater, softened butter or lard, eggs and all the spices and mix well with a wooden spoon.

5. Let the yeast dough rise in a warm place for half an hour.

6. Knead the dough with a little extra flour.

7. Divide into twelve pieces and shape into 12 rolls.

8. Brush with egg yolk and sprinkle with granulated sugar.

9. Bake in a preheated oven at 200-220° C at top and bottom heat for 15-20 minutes.

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