01 Jul Cramique
A Belgian speciality, this raisin bread is ideal for breakfast or as a snack, cold or toasted, with or without accompaniment, it’s up to you!
COOKING: 40 min
REST: 1h + 2h
TOTAL TIME: 3h40
DIFFICULTY
INGREDIENTS
- 530g strong white flour
- 85g sugar
- 12g salt
- 1 x 11g sachet of Saf-instant Baker’s dry yeast
- 50ml milk
- 5 eggs
- 210g softened butter
- 140g raisins
FEATURED PRODUCT
1
In a bowl, mix the flour, salt and sugar.
2
Mix the yeast into the warm milk, pour into the bowl then add the eggs and the softened butter.
3
Knead until the dough comes away from the sides of the bowl. Add the raisins. Mix again until you have an even consistency.
4
Bring the dough into a ball, put it back in the bowl and cover with a cloth. Leave to rest in a warm place for one hour until the dough has doubled in volume.
5
Divide the ball into equal parts and shape them into small balls, then put them in a cake tin or on a baking sheet, cover and leave to rest for two hours.
6
Bake for around 40 minutes in an oven preheated to 180°C and keep an eye on them towards the end of the cooking time.
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