Raisin Bread with Cinnamon Strudel
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 2 hrs 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 450 g flour, type 550
- 50 grams sugar
- 1 teaspoon salt
- 1 packet dry yeast or /2 cube fresh yeast, crumbled
- 200 ml water, lukewarm (amount depends on the size the egg and the dryness the raisins)
- 2 tablespoons oil
- 1 egg (s)
- 75 g raisins
- 50 grams sugar
- 0.5 tablespoon ½ cinnamon, ground
- Milk for brushing
Print Recipe
Pin Recipe Instructions
- Put the flour, sugar, salt, yeast, water, oil, egg and raisins in a bowl and knead into a smooth dough with the food processor on medium speed in 3-5 minutes. Without a food processor it is a little more difficult - a master baker once said to me: If you have a lame arm, continue kneading for another 5 minutes. When using dry yeast, I recommend dissolving it in part of the water first. In my experience, it goes better than if it is just mixed dry into the dough.
- Cover the finished dough in the bowl with a bag, plate or damp towel and let rise in a warm place for about an hour. Then put some flour on the worktop and knead the dough vigorously by hand. Always work the dough from the outside in the middle and turn the dough a bit after each whipping in. This should form a closed dough skin on the outside (ie on the underside) and the so-called finish on the inside (ie on top) Let the dough rest for 10-20 minutes so that it relaxes again and can then be processed further.
- In the meantime, mix the cinnamon and sugar for the cinnamon strudel and grease a 30 cm loaf pan. Dust the worktop with a little flour again and place the dough ball on top with the end up and first knock it flat with your hands, then roll it out with a rolling pin into a rectangle of approx. 60 x 30 cm. Brush thinly with milk and distribute the cinnamon-sugar mixture evenly on top. Leave a little space around the edges.
- Now do not roll up the dough too loosely from the short side, fold down a little on the sides so that the dough is closed there and place in the prepared baking pan. Cover the pan and let rise until the dough protrudes a little over the pan. Depending on the temperature, this takes 45-90 minutes.
- Preheat the oven to 190 ° C and bring some water to the boil just before putting in the oven. Place the baking pan in the oven, pour some (about 1/2 cup) of the boiling water on the bottom of the oven so that water vapor forms, and close the oven immediately (is much more effective than the famous cup of water in the oven) . Bake the bread for 30-35 minutes, after about 15 minutes cover the top with some aluminum foil so that it doesn`t get too dark.
- After baking, turn the bread out of the pan and let it cool on a wire rack. Especially delicious toasted with butter and jam!
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