Healthy Cinnamon Breadsticks

Ingredients:

• 1 cup of 1% milk
• 4 tbsp (60 g) butter, plus extra for greasing the pan
• 2 packets of 7 grams of active dry yeast
• 0.5 cup raisins
• 2 and 1/4 cups whole wheat flour
• 1 and 1/4 cups premium flour + more as needed
• 1 teaspoon coarse salt
• 2 large eggs
• 0.5 cup granulated sugar
• 2 tbsp. apple butter
• 2 tablespoons ground cinnamon
• 2 tbsp. l. brown sugar
• 1/4 cup powdered sugar

Preparation:

1. In a small saucepan, heat the milk and 2 tablespoons (30 grams) of butter over medium-low heat until the milk is warm and the butter is melted. Do not let the milk boil, as too much heat will kill the yeast. Remove from the heat and sprinkle in the yeast. Stir and set aside until the mixture foams, about 5 minutes. Place the raisins in a small bowl and add 2 tablespoons of water. Microwave until the raisins plump up, about 45 seconds. In a small bowl, combine the flours and salt.
2. In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs and granulated sugar on medium-high speed until the sugar dissolves and the eggs turn pale, 2 to 3 minutes. Reduce the mixer speed to low and slowly pour in the yeast mixture. Beat until smooth, then add the flour mixture. Mix until combined, then attach the dough hook and continue mixing until a soft, slightly sticky dough forms a loose ball, about 5 minutes. Feel the dough; it should stick just slightly to your finger. If it is very sticky, add more flour, 1 tablespoon at a time, until the dough reaches the desired consistency. Do not add more than 1/4 cup flour, or the dough will be dry and tough. Evenly fold in the soaked raisins and any reserved liquid.
3. Spray a large bowl with cooking spray, place the dough in it, and turn to coat. Cover the bowl with plastic wrap and let the dough rise in a warm place until doubled in size, about 2 hours. Then turn it out onto a clean, lightly floured work surface. Form the dough into a 15 x 10-inch rectangle. Melt 1 tablespoon (15 g) butter and brush it over the dough. Top with apple butter and sprinkle with cinnamon and brown sugar. Fold the dough in half, top to bottom, to form a 16 x 6-inch rectangle. Then cut the dough into 24 strips. Stretch and twist each one and place it 2 inches (5 cm) apart on a lightly greased baking sheet. Cover loosely with plastic wrap and let rise until the strips have doubled in size, about 1 hour more.
4. Preheat oven to 350°F (175°C). Melt the remaining 1 tablespoon (15 g) butter and spread it over the rolled dough. Bake until golden brown, about 15 minutes. Mix powdered sugar with 1–2 teaspoons of very hot water to create a smooth, thick glaze and brush it over the warm breadsticks. Serve warm.