Raisin Walnut Bread

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Raisin Walnut Bread
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Difficulty:
easy
Difficulty
Preparation:
2 h.
Preparation

Ingredients

for
2
For the filling
300 grams
coarsely chopped Walnuts
300 grams
150 milliliters
lemon liqueur (or lemonade)
For the dough
600 grams
100 grams
1 packet
1 packet
1 teaspoon
½ teaspoon
ground Cloves
100 milliliters
125 milliliters
75 milliliters
75 milliliters

Preparation steps

1.

For the filling: Soak the walnuts and raisins in the lemon liqueur overnight.

2.

For the dough: The next day, mix the flour with the sugar, vanilla sugar, baking powder, cinnamon and cloves. Combine the oil, tangerine juice, orange liqueur and rum and heat slightly. Pour over the flour mixture and knead together rapidly to form a smooth dough.

Divide the dough in half. Lay a clean kitchen towel on your work surface and dust with flour. Roll out the dough on the towel until you have the thinnest possible rectangle. Spread half of the filling over the rolled out dough. Roll the two long sides of the dough rectangle inwards so that they meet in the middle. Squeeze together gently and place on a lined baking sheet. Repeat the process with the other half of the dough, roll thin, fill, shape, and lay on the baking sheet.

3.

Bake the bread in a preheated oven (160° C, or approximately 320°F) for about 1 1/2 hours. 1 hour into the baking time brush the bread with olive oil. Cool the bread completely, wrap in aluminum foil and let sit for a few days. To serve, slice into pieces.