Easter cakes with chocolate and raisins

Instructions

1. In a cup combine the water, the teaspoon of sugar and yeast. Set aside for 5 minutes while the yeast is ready.
2. In the bowl of the food processor with kneading hook add the flour and salt. Turn on the robot and add the eggs, the sugar, the soft butter and the yeast.
3. Add the raisins and chocolate and let the robot mix the products with several spins.
4. Cover the dough with a towel for 1 hour to double its volume.
5. Arrange baking sheets in the 6 muffin shapes. The baking paper should bounce off the molds to allow the cupcakes to rise to the desired height.
6. Divide the dough in the molds and set aside to rise for 30 minutes.
7. Preheat oven to 190 °C.
8. Brush each muffin with a little of the beaten egg and insert the pan in the oven for 20 – 25 minutes.
9. Remove the pan from the oven and leave the cupcakes in the shapes for 5 minutes. Remove them and arrange them on a wire rack to cool.
10. Store for up to 2 days in a hermetically sealed container.

• Servings : 6
• Ready in : 130 Minutes
• Course : Dessert and Snacks, Main courses
• Recipe Type : Breakfast, Dessert, Finger foods, Kids are cooking
• Ingredient : Butter, Dark chocolate, Dry yest, Eggs, Flour, Raisins, Salt, Spelt flour, Sugar