Sweet Raisin Bread
- For the dough
- 750 grams raisins
- ½ cup Rum
- 1 ⅘ kilograms Pastry flour
- 140 grams Yeast
- ½ liter milk
- 350 grams sugar
- 500 grams almonds
- 10 Bitter almonds
- 500 grams Candied lemon
- 15 grams salt
- 600 grams butter
- 275 grams clarified butter
The day before, rinse raisins, shake dry and sprinkle with rum.
filters All baking ingredients in a warm place.
Place a quarter of the flour in a baking bowl and create a well in the middle. Dissolve yeast in a little warm milk and 1 teaspoon of sugar. Pour into well and dust with flour.
Cover with a cloth and let rise for 20 minutes.
Chop almonds and candied lemon. Combine risen flour, remaining flour, remaining milk, remaining sugar, almonds, candied lemon, salt, butter and drained raisins.
Knead well, cover and let rise for 1 hour.
Divide dough in 3-4 servings. Knead each portion and let rise for 1 hour more.
Roll out dough on a floured surface. Shape into a loaf. Preheat the oven to 200°C (approximately 400°F).
Line a baking sheet with parchment paper and place dough into sheet. Brush dough with warm water.
Let dough rest.
Bake each portion, one after the other, for about 1 hour.
Let dough cool and brush with melted butter. Sprinkle with sugar and vanilla sugar. Brush with butter again and serve dusted with powdered sugar.