Sugar Raisin Bread

Youssef Al-OtaibiChef

Ingrediënten

• 3 1/2 cups flour
  3.5 cup
• 1/2 teaspoon salt
  0.5 teaspoon
• 1 tablespoon yeast
  1 tablespoon
• 1/4 cup powdered sugar
  0.3 cup
• 1 cup warm milk
  1 cup
• 3 tablespoons melted butter
  3 tablespoon
• 2 eggs
  2 piece
• Zest of lemon
  1
• 1/2 cup raisins
  0.5 cup
• 1/2 cup powdered sugar
  0.5 cup
• 3/4 cup melted butter
  0.8 cup
• 1 teaspoon ground cinnamon
  1 teaspoon
• 2 tablespoons coarse sugar
  2 tablespoon

Stappen

1. 1

   Sift the flour into a mixing bowl and form a well in the center.

   Benodigde hulpmiddelen:

   🍳

   mixing bowl

   5 min
2. 2

   Dissolve the yeast in the milk and add a little sugar, then pour the mixture into the well, cover with a little flour, and let it sit in a warm place for 15 minutes.

   15 min
3. 3

   Add the melted butter, remaining sugar, eggs, and salt to the flour and mix well to form a dough.

   10 min
4. 4

   Transfer the dough to a floured surface and knead until smooth, then cover and let it rise in a warm place for 20 minutes until doubled in size.

   20 min
5. 5

   Divide the dough into balls and roll each ball into a rectangle measuring 20 cm long and 7 cm wide.

   Benodigde hulpmiddelen:

   🍳

   rolling pin

   10 min
6. 6

   Brush each rolled-out dough with a little melted butter using a brush, then sprinkle with a little powdered sugar, raisins, and cinnamon.

   Benodigde hulpmiddelen:

   🍳

   brush

   10 min
7. 7

   Roll each dough lengthwise into a cylindrical shape, then coil them together and place them spaced apart on a greased baking sheet with 4 tablespoons of melted butter, cover the sheet, and let it sit in a warm place for 15 minutes.

   Benodigde hulpmiddelen:

   Bakplaat

   15 min
8. 8

   Brush the tops of the rolls with the remaining melted butter and sprinkle with coarse sugar, then place in the oven and bake at high heat for 40 to 45 minutes.

   Benodigde hulpmiddelen:

   Oven

   45 min

Voedingsfeiten

* Voedingswaarden zijn bij benadering en de berekening kan worden beïnvloed door het type ingrediënt en de teelt-, opslag- en kookmethoden.

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