BBD #10 - Breakfast Breads! Capuchin Rolls (Kapuzinerbrötchen)

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Baking A Sweet Life is hosting the 10^th edition of Bread Baking Day. It's about Breakfast Breads. As this is the first time I'm participating in this event, baking breads and rolls for breakfast was the reason of starting the hobby of baking a year ago (and at least this blog). My special love belongs to the tiny breads: rolls. Here in germany we have a huge variety of different types. For BBD#10 I've chosen a sweet bread. The Capuchin Rolls got their name from the small cover on top, like the monks hat. It's a slight improved recipe from milk rolls. Best is to eat them fresh, with some butter and honey or strawberry-jam (any other will do!).

Capuchin Rolls (Kapuzinerbrötchen)
12 pieces

Ingredients
15 grams Yeast
30 grams Sugar
7 grams Malt flour
150 grams Milk
6 grams Salt
2 Eggs
30 grams Butter
400 grams All purpose wheat flour (type 405)
45 grams Sultanas
6 grams toweled lemon

Shortcrust (the monks hat)
60 grams All purpose wheat flour (type 405
30 grams Butter
20 grams Sugar

Source
Based upon a recipe found in Brot, Brötchen, Snacks: Die besten Rezepte aus der Allgemeinen Bäcker-Zeitung by Rolf Stecher

Directions
Blend the yeast, sugar and the malt flour into the slight temperatured milk. Put the remaining ingredients (no sultanas, one egg only!) into a huge bowl and blend them with the milk to produce a soft dough. Add the sultanas short before the end, otherwise it will destroy them and produce a brown dough, which will not look good. Put the dough into the fridge for one hour. Meanwhile make a shortcrust dough with the ingredients and put it into the fridge, too.

After one hour the (main) dough can be taken out of the fridge. It needs some rest for another 15 minutes. Break it into two parts and roll it into globes. Rest again for 15 minutes. Now break each into 6 pieces (12 overall) and roll them under your hand into small balls. Put them on a baking tray and cover with a clean sheet. Wait until the rolls have clearly grown (aprox. 45 minutes). Blend the remaining egg and spread each roll twice with it.

Roll out the shortcrust dough (2mm - 3mm thickness) and press out small circles. Put one on top of each roll.

Bake it for 20 - 25 minutes in the center rack of the oven at 190°C.

As sultanas are not everyones favorite ingredient, I've added it only to one half of the dough.