Rosinenbrot (Raisin Bread)
A traditional bread with currents and raisins that is served to East Frisian Tea. Called Krintstut in East Frisia.
Servings 10 slices
Calories 173kcal
Equipment
- 1 bread loaf tin
Ingredients
- 1 cups milk lukewarm
- 2 teaspoon instant yeast 1 packet
- 4 tablespoon sugar
- 1 teaspoon salt
- 4 cups flour Germany type 550, UK bread flour, USA all Purpose flour
- 1 egg medium size at room temperature
- ⅓ cups butter at room temperature
- ⅓ cups currants
- 1 cups raisins
Instructions
- Add the yeast and sugar to the lukewarm milk. Leave for the yeast to activate (approx. 10 min). You should see some small bubbles forming on the surface.
- Mix the yeast-milk mixture, flour, butter, sugar and salt. Knead with a dough hook, using a hand or stand mixer for 5 minutes. Leave the dough to rest for a further 5 minutes. Then knead the dough again for another 5 minutes. (The total kneading time should be 10 minutes in total).
- Pour boiling water over the raisins and currents, then drain them well and add them to the dough. Knead again for about one minute (not too vigorously as you do not want the raisins to burst.
- Cover the bowl with a kitchen towel and leave to rest for at least 1 hour.
- After this time the dough should have roughly doubled in size. Remove from the bowl and place into a greased loaf form.
- Brush the top with a little milk and bake it at 180 °C /350 °F degrees for 45-50 minutes.
Nutrition
Calories: 173kcal | Carbohydrates: 23g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 25mg | Sodium: 318mg | Potassium: 227mg | Fiber: 2g | Sugar: 9g | Vitamin A: 295IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg
