Yeast braid with raisins recipe

Yeast Braid with Raisins recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
The yeast braid with raisins recipe is a delightful and aromatic sweet treat that is perfect for breakfast or dessert. This recipe combines the soft and fluffy texture of a classic yeast bread with the natural sweetness of raisins, creating a delectable combination of flavors. Whether enjoyed warm out of the oven or toasted with a spread of butter, this yeast braid is sure to satisfy any craving for a homemade baked good. The addition of raisins adds a burst of fruity flavor and a touch of chewiness to every bite.

Keywords: yeast braid, raisins, sweet treat, breakfast, dessert.

Yeast braid with raisins recipe details

Yeast braid with raisins recipe, recipe Rating: 4.5
Number of votes:107 

Ingredients

250 ml	milk
2 ¼ tsp	active dry yeast or one package
1 tbsp	sugar
500 g	flour, all purpose
60 g	sugar
1 pinch(es)	salt
150 g	raisins
3 large	egg(s)
75 g	sweet butter
4 tbsp	warm water or rum

Instructions

All ingredients should have room temperatures.

Prepare the raisins by adding the warm water or if you like the rum in a small bowl. Let sit and let the raisins plump up. This can even be done the day before.

Separate 1 egg in egg yolk and egg white. Set aside the egg yolk, we will need it later for the glaze.

Heat the milk to about 35°C, take pot off the burner, add the dry yeast, 1 tbsp sugar and butter, stir and cover. Let sit for about 10 – 15 minutes.

In a large bowl, mix together flour, sugar, and a pinch of salt. Mix the dry items, then add the drained raisins, stir. Make a well in the center; add the yeast mixture, 2 eggs and the leftover egg white. With a large spoon, stir from the center, mixing flour with each turn until a rough dough forms.

Put the dough on a floured surface and knead until smooth and elastic. If you feel the dough is too dry, add a bit of warm water; if too wet, add a bit of flour at a time.

Place in a clean, large bowl, cover with a towel and leave to rise in a warm place until doubled in size, about 1 – 2 hours. A warm place could be your oven with only the light on and a pot holder or wooden spoon place in the door, so it will not get too warm.

Grease a baking sheet or line one with parchment paper.

Punch down the dough divide into 2 or 3 equal pieces. Roll to shape each piece into a thin, long strip. If you are a beginner, work with only 2 stripes. Take your 2 stripes and just wrap them around themselves. A seasoned baker can just take 3 or even 4 stripes and braid them together. Beginning to braid from the center strip, tucking in the ends, pinching the ends together to avoid the braid to open up again at the end part.

Cover the braid with a towel again, let rise in a warm place again for about 30 minutes.

Preheat oven to 185°C.

Beat the egg yolk with 1 tsp of water or milk. Brush this glaze on the braid and bake until golden, 40-45 minutes. Let it cool on a rack.

Slice the braid, eat as it is or put some sweet butter on it.

To make the braid sweeter, you may make a glaze with 125 g powered sugar and 2 to 3 tbsp water or lemon juice. Mix sugar with liquid until smooth, brush on the braid and let dry.


Preparation time:
ca. 30 min
Resting time:
ca. 2 hrs
Grade of difficulty:
medium
Calories per portion:
n/a