In the Kitchen with Amelia & Teddy: Rosinenzopf (Sweet Raisin Bread)
byAmelia MorrisMar 03, 2017
Rosinenzopf (Sweet Raisin Bread)
1 cup/240ml whole milk
4 cups, scooped and leveled/500g all-purpose flour
¼ cup/50g granulated sugar
2 teaspoons instant yeast
1 teaspoon salt
5 tablespoons plus 1 teaspoon/75g unsalted high-fat,
European-style butter, at room temperature
1 egg, at room temperature
½ cup/75g raisins
1 egg yolk
1 teaspoon whole milk
1 ½ tablespoons pearl sugar (optional)
2 tablespoons blanched sliced almonds (optional)
1. Line a baking sheet with parchment paper.
2. To make the dough: First warm the milk slightly.
Place the flour, sugar, instant yeast, and salt in a large bowl. Add the milk,
butter, and egg and stir to combine. As soon as you have a slightly cohesive
dough, dump it out onto a lightly floured work surface and start to knead.
Knead for 10 to 15 minutes (set a timer), or until the dough is smooth and
elastic. Form into a ball. Place in the mixing bowl, cover with a clean
dishcloth, and place in a warm, draft-free spot to rise for 1 hour, or until
doubled in size. (For me, this took about an hour and a half.)
3. When the dough has doubled in size, gently tug
it out of the bowl and onto a work surface. Knead the raisins gently into the
dough, and then divide the dough into 3 equal pieces. Roll out each piece to a
16-inch strand. Braid the strands together, tuck the ends under the loaf, and
place on the prepared baking sheet. Poke any exposed raisins back into the
dough or remove and tuck into the bottom of the loaf (this is to keep the
raisins from burning in the oven). Cover with the dishcloth and let rise for 20
4. Meanwhile, preheat the oven to 350F/180C. After
20 minutes, remove the dishcloth and check for any additional protruding raisins.
Remove them or poke them farther into the dough.
5. To make the topping; Beat together the egg yolk
and milk, and brush the egg wash evenly over the loaf. Sprinkle the loaf evenly
with the pearl sugar, the sliced almonds, or both. Place the baking sheet in
the oven and bake for 30 minutes. The loaf will turn a rich bronze. If your
oven runs hot and you are worried about the loaf burning, you may cover it with
a piece of foil after 25 minutes of baking.
6. Remove the baking sheet from the oven and let
cool slightly on a rack. Transfer the loaf to the rack to cool further. Serve
slightly warm or at room temperature, in thick slices. The bread is best the
day it is made, but it will keep wrapped tightly in plastic wrap for another
day at room temperature. (Matt and I have been eating it for a few days now.)