Mix flour, salt, yeast and 300 gram water and knead
during 10 minutes. Form two French breads (cut the top in with a knife at
regular intervals) and allow to rise for 2 hours. Bake
in the oven, 30 minutes at 200 degrees Celsius.
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Put flour, yeast, salt, 300 gram water and 3
tablespoons sugar together and knead for 10 minutes. Divide into 4 portions.
Roll the portions out into 4 rectangulars. Cover 2 rectangulars with raisins,
one with ginger and one with (brown) sugar. Now roll up the dough, two
rectangulars from two sides like
a butterfly and two just as a roll (see picture). Cut the rolls in slices. Put the slices on
an oven tray and allow to rise for one and a half hour. Bake 20 minutes in the
oven at 200 degrees. In the meantime make some sugar syrup by dissolving 50 gram
sugar in 100 gram boiling water and brush this over the rolls after baking.
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