Rosinenzopf (Sweet Raisin Bread)
Prep 25 minutes
Cook 150 minutes
Total 175 minutes
- 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 minutes.
- 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.)
Recipe from Classic German Baking