East Frisian Krintstuut
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr |
| Total Time | 2 hrs 5 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g wheat flour
- 20 g yeast
- 250 ml milk, lukewarm
- 80 g butter
- 1 egg (s)
- 80 g suar
- 100 g raisins
- 100 g almond (s), chopped
- Milk, for brushing
- Fat, for the shape
Print Recipe
Pin Recipe Instructions
- Mix the yeast with a little sugar in lukewarm milk. Put the flour in a bowl, make a well in the middle and pour the yeast milk into it.
- Cover and let rise in a warm place for 15 minutes. Then add the remaining milk with the dissolved butter, the beaten egg and the remaining sugar. Knead everything into a smooth dough. Finally, work in the raisins and almonds. Cover and let rise for about 30 minutes. Then place in a greased loaf pan (30 cm long), brush with milk and let rise for another 15 minutes.
- Bake in the oven at 200 degrees for about 45 minutes. Halfway through the baking time, place a piece of aluminum foil over the pan so that the surface of the raisin cake does not turn too brown.
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