Struwen (Westphalian Good Friday Cakes)

• 3 1/2 cups all-purpose flour
• 1 1/2 oz fresh yeast, crumbled or 2 1/2 tbsp active dry yeast
• 1/4 cup granulated sugar
• 1 1/2 cups milk, warmed
• 1 tsp salt
• 1 None egg
• 1/2 lb raisins, soaked in cold water for 15 mins then drained
• 5-7 tbsp butter
• 1-2 tbsp powdered sugar, to serve

1. Sift the flour into a bowl and make a well in the middle. Place the yeast in the well, add 1 tsp of sugar and 1/2 cup warm milk. Stir in flour from the edge of the bowl and make a thick paste. Cover and keep in a warm place for about 15 mins.
2. Add the salt and the remaining sugar to the flour mixture, and stir in the remaining warm milk and the egg. Knead the mixture for about 3 mins in a mixer with the dough hook attachment, until the dough blisters. Finally, mix in the raisins. Cover the dough and keep warm for about 30 mins.
3. Heat the butter in a large pan. Fry the cakes in batches, 1 heaped tbsp of batter per cake, and flatten with the back of the spoon. Cook over low to medium heat, turning, for 4-5 mins. Keep the cooked Struwen warm while cooking the rest. Serve, dusted with powdered sugar.

flour, fresh yeast, granulated sugar, milk, salt, egg, raisins, butter, powdered sugar

Taken from recipes-plus.com/api/v2.0/recipes/17747 (may not work)