Raisin rolls

Pear raisin bread

• 500 GRAM FLOUR
• 25 GRAM BUTTER
• 3 TABLESPOONS SUGAR
• 100 GRAM RAISINS
• 50 GRAM DRIED APRICOTS, chopped
• 1 TEASPOON SALT
• 2 TEASPOONS DRY YEAST
• 300 GRAM MILK

• 350 GRAM FLOUR
• 100 GRAM OAT FLAKES
• 2 PEARS, cleaned and cut
• 1 TSP YEAST
• 1 TSP BAKING POWDER
• 1 EGG
• 100 GRAM RAISINS
• 1 TSP BISCUIT SPICES
• 2 TBSP OIL

Mix all ingredients and knead firmly for 10 minutes. Divide the dough into 12 pieces and form them into small buns. Allow them to rise 2 hours. Bake half an hour in the oven at 200 degrees Celsius.

This is a recipe from the Dutch province Groningen. On the 17th of August 1672, Groningen was freed from the siege of the Bishop of Münster by Bishop Bernhard van Galen. The latter many bombs and was called "Bombing Berend". After 1700, the celebration was the 28th of August. Click on culinary calendar for more links between cooking and history.