IngredientsNuts & dried fruit
Rosinenraisins
Dried berries of Vitis vinifera. Rosinen is the general word: Sultaninen come from pale seedless grapes and stay soft and golden, Korinthen are small, dark and tart.
They sweeten from the inside. In Stollen and raisin rolls they sit in the dough; in the sauce of Rhenish Sauerbraten they cook along and replace part of the sugar.
In Mexikoin Mexico
They are called pasas and every supermarket has them. Pasas rubias are the pale ones, pasas negras the dark ones.
Use them straight, no workaround needed.
Working with them
Soak hard, dry raisins first, in warm water, juice or rum. Otherwise they pull moisture out of the dough in the oven and stay leathery.
When shaping, make sure no raisin pokes out of the top: on the surface it burns and turns bitter. Push it in and cover it with dough.